Lossit is named as one of three distilleries on Islay, recognised as the highest quality region of Scotch whisky at the time, in the 1847 Scottish Statistical Accounts. Lossit distillery existed from 1817 to 1867 and was one of many farm-distilleries in Scotland at the time. Until the modern age, whisky was largely produced in this fashion, with farmers seeing it as a profitable means of using grain that would otherwise go bad. Malcolm, McNeill founded the Lossit distillery, and was seen as one of the best producers of this small batch, locally made spirit. Given the current trend for locally made, single estate products, Lossit can be seen as far ahead of its time. They also used Bere, a hardy type of Barley which was widely grown at the time, that has recently come back into fashion. A whisky consumption boom occurred during the 1820s and 1830s, with Lossit right at the forefront. Lossit’s style was typified by this high-quality locally grown Bere barley, and a floral peat as it was sourced in nearby woodlands rich with fallen branches and saplings.
The Lost Distillery Company take a ten-step plan approach when resurrecting these lost distilleries, trying to match the key parts of the process (such as water, location, maturation and barley). This is a blend of Islay whiskies that attempts to recreate the flavor of Lossit, creating a richly peated, floral and delicious dram. How accurate they are, we will never be able to tell, but rest assured that this Lossit is an excellent whisky in its own right. A fantastic story, and taste of a long lost farm distillery, this whisky is bottled at 46% and without chill-filtration or artificial colouring. Marvellous stuff.
More can be found on Lossit distillery and the Lost Distillery Company Here.