Hydrometers are used to measure the specific gravity of the spiritSean GordonOur traditional open-topped cast iron mash tunSimon Coughlin, CEO, Co-founder, visionaryThe Ministers Field, Rockside Farm, looking towards Loch GormAn Torran, the water source for our mashThe Still HouseLooking west. Next stop Canada.Simon Coughlin, Co-founder. Visionary.The valinch. Every cask must be sampled before it can be judged ready.We never use chill filtration or add caramel food colouring
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.

Hydrometers are used to measure the specific gravity of the spirit

In The Still Room

Islay Now

Minimum Temperature: 10°C / 50°F


Wind Speed: 14mphVisibility: Good


Humidity: 86%


Pressure: 994mb