Fèis Ìsle 2022: The Islay Rum Company release Geal Pure Single Rum

A new Scottish rum, made on Islay, has been released.

Published 31st May 2022
Updated 8 th Aug 2023

The Islay Rum Company (a subsidiary of The Vintage Malt Whisky Company) has announced the launch of its inaugural release, Geal Pure Single Rum, at Fèis Ìsle 2022.

Islay Rum Geal [Scots Gaelic for pure; clear, white and bright] takes its origins from the traditional distillation methods used throughout the Caribbean. 

Handcrafted in a copper pot and double retort still and bottled at 45% abv,  Geal (pronounced Ge-al) is a full-bodied flavoursome spirit drawing inspiration from Haiti, Jamaica and the French West Indies but with a Scottish twist. 

Ben Inglis, head distiller has worked tirelessly to get this project off the ground and to produce a premium, small batch island rum whose roots lie firmly in the Isle of Islay.

The Islay Rum Distillery is located on the site of the Hastie’s Old Lemonade Factory in Port Ellen

The art deco style building has been lovingly restored to become the home of Islay Rum. 

Although not usually open to the public, the distillery is welcoming visitors coming for Fèis Ìsle this week only.  “The response so far has been overwhelming” said Ben

"We have had visitors in droves, so excited to taste the first ever rum from Islay and the reviews of our inaugural release Islay Rum Geal have been extremely encouraging and very positive”.

Brian Crook, chairman and founder said “Islay has always been the spiritual home of our single malt brands, Finlaggan and The Ileach. 

"By creating the first rum distillery on Islay and the launch of our inaugural release not only marks the next step in our small company’s journey but we hope gives something back to the island. 

'First of its kind' island whisky on sale in limited numbers

"Thanks to Ben and his team the product is superb and I know that The Original Islay Rum will go from strength to strength”.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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