The Isle of Raasay sits between Skye and the Scottish mainland, home to roughly 150 people — and until 2017, it had never had a legal whisky distillery, despite centuries of illicit distilling. Co-founders Bill Dobbie, an internet entrepreneur, and Alasdair Day, whose great-grandfather blended whisky in a Borders grocer's shop, met in 2013 looking for a plant to supply their Tweeddale blend and ended up converting the 19th-century Borodale House into a working distillery. It now employs around 10% of the island's residents. Everything happens on Raasay: 100% Scottish barley malted with Highland peat, water from the distillery's own well — rain falling on Dùn Cana, the island's highest peak, filtered through volcanic rock and Jurassic sandstone — long fermentations up to 118 hours that build the blackcurrant and dark fruit character Day was chasing, then distillation, maturation, and bottling all on site. The signature Na Sia recipe is unique in Scotch: peated and unpeated spirit matured separately across six cask types — first-fill ex-American rye, virgin Chinkapin oak, and ex-Bordeaux red wine — bottled at 46.4%, natural colour, non-chill filtered. The range covers the flagship Hebridean Single Malt, Na Sia single cask releases, sherry quarter cask editions, distillery exclusives, and an island gin.

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