Staoisha is a frequently used term by independent bottlers for heavily peated Bunnahabhain spirits. Its name is derived from the waterbody, Loch Staoisha, located about 2 kilometers, southwest of the distillery.
Built in 1881 its name comes from the Gaelic word, Bunnahabhain (Bu-na-ha-venn), which means, ‘Mouth of the river’, a reference to the Margadale, the river from whose spring waters the whisky is distilled.
Aroma: Gentle sweet peat and ash – reminiscent of smoked salmon. A classic Islay chalkiness, coastal brine and salinity of sea spray. It gets fruitier with stewed apples, freshly emptied red wine barriques, and apple cider vinegar.
Taste: More herbal and medicinal notes, cooked Longan, dates and wolfberries. This fades out with light sweetness and brighter acidity with fruitier notes of dried cherries, green mango, honey lemon hard candies. It’s vibrance is in tune with freshly uncorked red wine, with a light flinty and gravel edge.
Finish: Medium length, gets more coastal, with more fruitiness, wood tannins and something of smoked ham or smoked salmon. Rounded up by a dry chalkiness.