Editing Islay single malts (section)

==Styles of whisky==
[[File:Scotland Argyll Bute Islay Lagavulin Distillery 01.jpg|thumb|The Lagavulin distillery  (2015)]]
The whiskies of the distilleries along the southeastern coast of the island, [[Laphroaig]], [[Lagavulin Single Malt|Lagavulin]], and [[Ardbeg distillery|Ardbeg]], have a smoky character derived from [[peat]], considered a central characteristic of the Islay malts, and ascribed both to the water from which the whisky is made and to the peating levels of the barley. Many describe this as a "medicinal" flavour. They also possess notes of [[iodine]], [[seaweed]] and [[salt]].<ref>Jackson, Michael, ''Michael Jackson's Complete Guide To Single Malt Scotch'', (Running Press Book Publishers, 2004), 48.</ref> [[Caol Ila]], on the northern side of the island, across from [[Jura, Scotland|Jura]], also produces a strongly peated whisky. Trees, other than plantations, on these islands are scattered and the peat is free of rotting wood. (Normal peat bogs are invaded by trees and periodic fires kill the encroaching tree line.) Islay peat is reputedly the best flavoured for scotch production.
[[File:Scotland Argyll Bute Islay Bunnahabhain Distillery 02.jpg|thumb|The Bunnahabhain distillery (2015)]]
The other distilleries on the island make whisky in a variety of styles. [[Bunnahabhain Distillery|Bunnahabhain]] makes much lighter whiskies which are generally lightly peated. [[Bowmore Single Malt|Bowmore]], which started business in 1779, produces a whisky which is well balanced, using a medium-strong peating level (25 ppm) but also using [[sherry]]-cask maturation. The [[Kilchoman distillery]] started production in late 2005; in location it is unlike the other distilleries, which are all by the sea. The newest distillery is [[Ardnahoe distillery|Ardnahoe]], the island's ninth, which opened in 2019.<ref name=Ardnahoe_BBC />
[[File:Distilleries Islay updated 2011.png|thumb|Distilleries of Islay as of 2011, not yet including Ardnahoe]]
In general however, the whiskies from this island are known for a "pungent peaty, smoky and oily flavours, with just a hint of salty sea air and seaweed" because of the use of peat and the maritime climate.<ref name="visitscotland1"/> The Island's own web site is more specific. Distilleries in the south make whisky which is "medium-bodied ... saturated with peat-smoke, brine and iodine" because they use malt that is heavy with peat as well as peaty water. Whisky from the northern area is milder because it is made using spring water for a "lighter flavoured, mossy (rather than peaty), with some seaweed, some nuts..." characteristic.<ref>{{Cite web|url=https://www.islayinfo.com/do/distilleries-and-tours/islay-distilleries|title=Islay distilleries|website=Islay Info}}</ref>

In future however, the whisky industry on this island may be moving to a broader range of products, some less peaty than the current majority as well as new types of whisky.<ref>{{Cite web|url=https://scotchwhisky.com/magazine/features/25668/islay-s-turbulent-whisky-history/|title=Islay’s turbulent whisky history &#124; Scotch Whisky|website=scotchwhisky.com}}</ref>