Kilchoman Machir Bay Review

Kilchoman is a farm distillery on Islay, which is a rare thing. It grows some of its barley on the property, malts a part of it on site and makes whisky from start to finish in one place. The Machir Bay is its core bottle, named after the beach near the distillery.

I liked the idea of a small independent distillery on Islay, and I was a little nervous about the smoke.

What it is

Kilchoman is on the west side of Islay, and it opened in 2005, the first new distillery on the island for over a century. It was founded by Anthony Wills and is still independent. It’s a small operation, and the name of the bay comes from the beach nearby.

The Machir Bay is mostly ex-bourbon casks with a small portion of ex-Oloroso sherry casks, and it’s bottled at 46% with no age statement. It’s a young whisky, usually around five to six years old, and it’s peated.

In the glass

I tried it neat on a cold evening, then with a drop of water. I expected smoke and youth, and I got both.

Nose: peat smoke and vanilla, with lemon and a touch of sweetness. It smells smoky and fresh, like a bonfire next to a lemon tree. The smoke is the main thing.

Palate: smoky and sweet. The smoke hits first, then citrus and malt, and a hint of spice. It’s got a young, slightly raw edge, which is part of its charm. It’s well made and balanced for its age, and the smoke is more than I’d choose.

Finish: long, smoky and slightly sweet. The smoke lingers for a long time. A few drops of water softened it and brought out the lemon.

A second glass

I came back to it a few days later, with a little salty cheese. That helped. The smoke felt more rounded, and the whisky tasted better. It’s a whisky that likes company.

How I would drink it

With water, and with food. I tried it neat and with a few ice cubes, and ice made it a bit flat. I think it works best with a little water and something salty.

Against the other Islay bottles

Compared with Bowmore 12, it’s smokier and younger. Compared with Caol Ila 12, it’s rougher and less polished. Compared with Laphroaig 10, it’s less medicinal and sweeter. It sits between the big names and has a freshness of its own.

Against Jameson, it’s a long way off. Jameson is sweet and smooth. The Machir Bay is smoky and young. I respect it, and I’d choose Jameson.

Value

A 70 cl bottle usually costs about £45 in the UK. That’s a bit high for a young whisky, though you’re paying for the farm story.

Who it is for

It’s for people who like peat and want to support an independent distillery. It’s an interesting bottle for a tasting. If you dislike smoke, skip it.

Sharing it

I poured a glass for a friend who loves Islay whisky, and he said it was “a proper young Islay”. He enjoyed the freshness and the smoke, and he said it was better than many older bottles he’d tried. I could see the quality, and I couldn’t enjoy the smoke.

Pairing and serving

It goes well with smoked salmon and brown bread, or with a strong cheese. The smoke and the salt in the whisky match the food, and the sweetness balances the richness. I tried it with smoked salmon, and it was a better experience than neat.

If you like smoke and want to try a farm distillery, this is a good place to start, even if it isn’t my kind of dram. I’d happily recommend it to a friend who loves peat.

Pairing and serving

A piece of smoked salmon on brown bread makes a good partner, and the smoke and the salt in the whisky match the fish. It’s a much better experience than neat.

Last word

Kilchoman Machir Bay is a young, smoky, well-made farm whisky that’s got real charm. I’d say it’s a good bottle for peat fans who want to support an independent distillery. For me, it’s more smoke than I like, and I’d give it to a friend who loves it.

Verdict

No, not for me. It’s a good young whisky with real character, and I’d rather give it to a smoke fan.