The spent draff from the mash, high in valuable protein, is fed back to local cows. Josh WoodMark Reynier. Co-founder. Renegade. Pioneer.Adam Hannet works with Jim. Ultimately the care of our precious spirit will fall upon his shoulders.Our original open mash tun dates back to 1881Neil Wood and Allan Logan, Octofad.We never chill filter or add caramel colouring.Jim McEwan - the restless mind.We never use chill filtration or add caramel food colouringOur traditional open-topped cast iron mash tunThe road from Port Charlotte to Bruichladdich
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 spent draff from the mash, high in valuable protein, is fed back to local cows.

Islay Terroir, Barley To Bottle

Islay Now

Maximum Temperature: 7°C / 45°F


South Westerly 34mph




Very Good