The band of goldGraham Hayes, Mashman & Stillman.  Production is strictly analogue.Mark French of Rockside Farm, IslayHydrometers are used to measure the specific gravity of the spiritAll our whisky is matured for all of its life on Islay'The Budgie' judging the middle cutAllan Logan, Distillery ManagerSean Gordon checking the ABV using a hydrometerHammer and bungs, Warehouse 12
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.

The band of gold

Cuvees Created By Taste

Islay Now

Minimum Temperature: 10°C / 50°F


Wind Speed: 12mphVisibility: Excellent


Humidity: 66%


Pressure: 1029mb