Machrie Moor Malt (700 ml)

Harold Currie founded Arran in 1994 expressly to defy island-whisky convention — building Lochranza's reputation on clean, unpeated fruit. Machrie Moor is the deliberate exception: a small-batch peated expression drawing its name from the ancient moorland at Arran's heart, produced at a distillery whose entire infrastructure was engineered for sweetness, not smoke.

Lochranza sits in Glen Eason Biorach on granite-dominant terrain above the Highland Boundary Fault. Water descends from Loch na Davie through six waterfalls, purified by granite and lightly softened by peat — the same geology that keeps the unpeated house style bright and mineral, here carrying ~15–20 ppm phenol barley instead.

The new make is shaped by 60–75 hour fermentations in Oregon pine washbacks with Kerry M yeast — longer than industry standard, deliberately targeting fruity congeners — then double-distilled through tall-necked, long-lyne-arm copper pot stills that strip weight and preserve lift.

Maturation proceeds in primarily ex-bourbon American oak and ex-sherry European oak casks in on-site dunnage warehouses; the Gulf Stream microclimate accelerates integration. Bottled at 46% ABV, non-chill filtered, no caramel colouring.

The special feature: peat smoke filtered through a distillery architecture built for citrus and orchard fruit — the long fermentation and tall stills preserve green apple and lime beneath the phenols, a structural inversion no Islay peer replicates.