In 1846, Hector Henderson chose a remote and beautiful site to build his distillery on the shores of the Sound of Islay, overlooking the Paps of Jura. To this day, craftspeople continue his traditional methods of malt whisky production to ensure the distinctive quality of Caol Ila malt whisky is ever-present. The barley used is malted locally at Port Ellen and pure spring water rises from limestone in nearby Loch Nam Burn, then falls to the sea at Caol Ila.

Pronounced “Cull Eela”, it’s the Gaelic name for the Sound of Islay, which separates the island from Jura. For some, the distillery’s pronunciation is as remote as its location, sitting as it does on the rugged eastern coast, where it has remained hidden from view since the 19th century. However you say it, the fine, smoky whisky produced by generations of islanders is worth exploring.