Raymond Stewart, Sunderland FarmAllan Logan with new make spirit.Jim McEwan celebrated 50 years in the whisky industry in 2013Production is a computer-free zone.James Brown, Octomore FarmDunnage - Warehouse TwelveStillman David "Hoppy" HopeGraham Hayes, Mashman & Stillman.  Production is strictly analogue.Jim McEwan: the science and art or distillationDuncan McGillivray and Simon CoughlinJim McEwan using a valinchEarly barley shoots, Rockside Farm, Islay
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.

Raymond Stewart, Sunderland Farm

Islay Terroir, Barley To Bottle

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Maximum Temperature: 10°C / 50°F


South South Westerly 25mph