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Raasay Na Sia 5 year old Chinkapin Finish Unpeated

£95.00

Price on application

15 in stock

£99.00

Raasay Na Sia 5 year old Chinkapin Finish - unpeated

Introducing the Virgin Chinkapin Oak Single Cask bottling by Isle of Raasay – a distinct expression of craftsmanship and innovation. These custom-made casks are crafted from Quercus Muehlenbergii, a type of American white oak native to central and eastern North America.

The freshly charred and high-toast process brings out the best in these Chinkapin oak casks. The charring imparts a rich colour and flavour early in the maturation process, while the high toast caramelises the natural sugars in the wood, enhancing the whisky's sweetness and complexity.

Flavour Profile

Expect an enticing aroma of sweet toffee and butterscotch on the nose, complemented by vibrant dark fruit flavours. Even at a young age, this whisky exhibits deep, rich colours and a sophisticated profile.

Peated and Unpeated Releases

Every two years, the Virgin Chinkapin Oak Single Cask bottling is released in both peated and unpeated variations, offering a unique opportunity to explore the diverse expressions of our single malt whisky.

Key Features:

  • Unique Chinkapin Oak: Crafted from Quercus Muehlenbergii, native to central and eastern North America.
  • Rich Flavours: Freshly charred and high-toast process enhances sweet toffee, butterscotch, and dark fruit notes.
  • Deep Colours: Achieves rich coloration even at a young age.
  • Biannual Releases: Available as both peated and unpeated spirit every two years.
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Tasting Notes

Tasting Notes

Raasay Na Sia 5 year old single cask Chinkapin finish

The Virgin Chinkapin Oak Single Cask bottling by Isle of Raasay offers a unique and refined whisky experience. Sourced from Quercus muehlenbergii, a type of North American oak, these casks undergo a high char and high toast process that profoundly influences the colour and flavour of the spirit.

The high char significantly increases the internal surface area of the cask, allowing more interaction between the spirit and the oak. This interaction results in a much darker colour, creating a visually appealing and rich-looking whisky.

The high toast process caramelises the natural sugars in the oak, imparting sweet caramel and smoky barbeque flavours to the spirit. This delicate balance ensures that the Chinkapin oak enhances rather than overpowers the maturing whisky.

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