Islay (pronounced "eye-luh") and Island Single Malt Scotches tend to be the smokiest and strongest flavored. Islay malts tend to have very strong flavors, and often have hints of salt, smoke or peat. They are made on the islands surrounding Scotland and the scotch makers on those islands use peat to roast the barley, as the coal and wood are scarce on these islands, and the peat smokes a lot when burned. The result is that the smoke coats the barley and it can be smelled and tasted even after the fermentation. Though not all Islay scotches are peaty, Islay peat is reputedly the best flavored for scotch production.

Best used for: Ardbeg, Arran, Askaig, Bowmore, Bruichladdich, Bunnahabhain, Cask Islay, Caol Ila, Isle of Jura, Finlaggan, Ileach, Kilchoman, Lagavulin, Laphroaig, Ledaig, Scapa Skiren, Scapa Glasa, Talisker.

When the Vikings invaded Waterford they appreciated its strategic value as a major trading port for goods and merchandise, a role it continues to play to this day. A lot of goods both dry and wet were shipped by barrel and a healthy barrel making industry developed in the Waterford area. Barrel makers or coopers as the trade was known continued their craft right up to the twentieth century before they were overtaken by modern technology.

Designed by Martin Croke in Waterford, Ireland. Handmade.