We never use chill filtration or add caramel food colouringSimon Coughlin, CEO, Co-founder, visionaryThe village of Port Charlotte is two miles from the distillery, along the shore of Loch Indaal Jim McEwan in the cathedral of Warehouse 13Adam HannettJim McEwanSingle Malt Whisky from Islay Grown BarleyOregon pine washbacks in the Tun RoomNeil Wood and Allan Logan, Octofad.Andrew Jones, Coull Farm, IslayOur traditional open-topped cast iron mash tunHydrometers are used to measure the specific gravity of the spirit
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.

We never use chill filtration or add caramel food colouring

Cuvees Created By Taste

Islay Now

Maximum Temperature: 8°C / 46°F


South South Easterly 29mph