PG McCuaig at the washbacksGraham Hayes, Mashman & Stillman.  Production is strictly analogue.Hammer and bungs, Warehouse 12Production is a computer-free zone.James Brown, Octomore FarmThe spent draff from the mash, high in valuable protein, is fed back to local cows. Jim McEwan and Duncan McGillivraySimon Coughlin, CEO, Co-founder, visionarySkilled foundrymen recently re-cast the rake system in our mash tunHydrometers are used to measure the specific gravity of the spiritAndrew Jones, Coull 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.

PG McCuaig at the washbacks

Minimal Intervention

Islay Now

Maximum Temperature: 14°C / 57°F


Southerly 14mph




Very Good