The Hearach, a term referring to the people originally from the island, is the first whisky legally produced in Harris, in the Scottish archipelago of the Hebrides.
The elegantly designed bottle encapsulates a project very dear to the distillery, which has been waiting for this moment for a long time.
The Hearach is a whisky of great complexity and character, closely linked to the place from which it originates, the people of the place and totally produced by them.
It is made with water from Abhainn Cnoc in 'Charrain, among the softest in Scotland. The barley is lightly peated with peat hand-cut in Cleite Mhòr, an area of South Harris where it has been harvested for generations.
After a long fermentation, which lasts up to five days, the whiskey matures at least five years in three types of ex-bourbon (Woodford Reserve, Heaven Hill and Buffalo Trace) and ex-sherry (Oloroso and Fino) barrels on the shores of the Atlantic on the West Coast.
Strong in character, the nose is slightly peaty, flanked by notes of citrus and ginger. Then honey and floral notes. In the mouth, the peaty note returns, along with elegant spicy details. The finish is smooth, savory and spicy.

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Distillates have different alcoholpercentages. So, we have defined a parameter allowing you to better understand and compare different prices. This parameter is calculated by dividing the bottle price by the alcohol content. The alcohol content (or strength) is the amount of pure alcohol (ethanol) contained in the distillate.
This parameter indicates the price of a single 4cl dosage of distillate. It is calculated by dividing the price of the bottle by its quantity (expressed in cl), then multiplying by the centilitres of the recommended single dose, as average in cocktail recipes.