Jim McEwan and Duncan McGillivrayOur traditional open-topped cast iron mash tunAt present 10 farms grow malting barley for us here on IslayThe original Boby Mill, 1881 is still in use todayMark French of Rockside Farm, IslayHydrometers are used to measure the specific gravity of the spiritAdam Hannet works with Jim. Ultimately the care of our precious spirit will fall upon his shoulders.James Brown. Farmer, Octomore.Hammer and bungs, Warehouse 12Islay rainwater, An Torran.
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.

Jim McEwan and Duncan McGillivray

Cuvees Created By Taste

Islay Now

Maximum Temperature: 15°C / 59°F

Wind

South South Easterly 18mph

Pressure

1011mb

Visibility

Good