Explorer TomKilchoman began as a question people on Islay apparently felt free to ask aloud: did the island really need another distillery? Anthony and Kathy Wills thought so. In 2004 they moved their family over to turn farm buildings at Rockside into Islay’s first new distillery for more than a century. A sensible person might have bought a quiet holiday cottage; they bought boilers, stills and an argument with the barley.
The project ran late and over budget, with trouble in the malting, pipework and equipment. Anthony filled the first cask on 14 December 2005. Then a kiln fire in 2006 halted work on the farm’s own malt for months. Kilchoman kept going, and in 2011 released a whisky made from barley grown, malted, distilled, matured and bottled on Islay. The early bottles were filled with the help of teapots borrowed from the café because proper bottling gear had not arrived. If you ever need proof that a whisky dream can be powered by nerve and kitchen equipment, there it is.
The farm still makes the place special. A tour can take you out onto the malt floor to see how barley and peat begin their work before the spirit goes through the stillhouse and into casks. The visitor centre and café are a later addition, opened in 2020, after the distillery had already earned its place among Islay’s older neighbours.
Book ahead and check seasonal tour days. The classic tour welcomes families, but it includes stairs and calls for sensible shoes; drivers can request samples to take away. When you leave, look back at the farm rather than just the bottle label. The boldest ingredient here may have been the Wills family’s refusal to let that first question settle the matter.
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