Hunter Laing & Co. Adds New Islay Single Malts To Its Line Up

By Allyson Nichols / January 19, 2021

Independent Scotch whisky bottler Hunter Laing & Co. late last year introduced two new bottlings to its Scarabus Islay Single Malt Whisky range.

Scarabus, meaning ‘rocky place’ in Nordic, is named after what’s described as a “mystical area of Islay.” The two new bottlings that fall under this name, Scarabus 10 Year Old (46% ABV) and Scarabus Batch Strength (57% ABV), are set to join Scarabus Specially Selected, a single malt Scotch whisky.

Scarabus

The Scarabus whiskies (image via Hunter Laing)

Aged for a minimum of 10 years in refill, ex-bourbon and virgin American oak casks, the Scarabus 10 Year Old has what’s said to be the distinguished profile of sweet Islay peak smoke with extra complexity.

The Scarabus Batch Strength, meanwhile, is created using a small selection of Scarabus Islay single malt casks, giving the whisky “the signature sweet and peaty profile found in Scarabus with extra intensity” and a longer finish.

“It’s always exciting when a new Islay expression launches and we are particularly proud of our Scarabus brand,” Hunter Laing & Co.’s Business Development Director Scott Laing said in a prepared statement. “The flavor is unmistakable – the Islay peat, smoke and sea salt on the nose, followed by warming leather notes and a delightful vanilla sweetness in the mouth leads to a rich, lingering finish culminating all the elements which Islay whiskey enthusiasts enjoy.”

The Scarabus range is available to purchase in person at the Ardnahoe Distillery or online through the distillery’s website for worldwide shipping. The 10 year old prices at £45, or around $62 USD, while the batch strength is priced at £49, which is about $67 USD. Hunter Laing, for those that don’t know them, is based in Glasgow since mid-2013 and owns a portfolio of much-loved whisky brands including Kinship, Old Malt Cask, Old & Rare, Hepburn’s Choice and Sovereign.

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They are also the owners of Ardnahoe Distillery on Islay, which began distilling in 2018.