Mark French, Rockside FarmAt present 10 farms grow malting barley for us here on IslayThe Still House'The Budgie' judging the middle cutPG McCuaigThe original Boby Mill, 1881 is still in use todayThe valinchSean GordonMaster Distiller Jim McEwan. Our cask policy at Bruichladdich allows unparalleled creativity.Jim McEwan: the science and art or distillationSimon Coughlin, CEO, Co-founder, visionary
Oirthir GàidheaL:
coast of the gaels

We respect the past but don't live in its shadow. We believe in innovation and progress, while striving to create intriguing spirit - a spirit with flawless integrity and provenance. We are curious and restless - we never leave well enough alone. Pathfinders where angels fear to tread.

We believe that Islay whisky should have an authenticity derived from where it is distilled and where it is matured... from the philosophies of those who distil it. A sense of place, of terroir that speaks of the land, the barley, the water and the human soul that gave it life.

There are many who would see whisky distilling as an industrial process – a means of standard manufacture and nothing more. We understand distilling to be an ancient art, one that has intrigued the human spirit for centuries. A black art, a mysterious and enigmatic alchemy, that explores the very depths of the distiller’s soul.

Mark French, Rockside Farm

Islay Terroir, Barley To Bottle

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