Adam Hannett has been working with Jim McEwan for a number of years and will ultimately take over from Jim.James Brown, Octomore FarmMark French of Rockside Farm, IslayOregon pine washbacks in the Tun RoomHammer and bungs, Warehouse 12Single Malt Whisky from Islay Grown BarleyWe never use chill filtration or add caramel food colouringOur barley is no mere commodity. It is our lifeblood.Adam Hannet works with Jim. Ultimately the care of our precious spirit will fall upon his shoulders.Sean Gordon checking the ABV using a hydrometer'The Budgie' judging the middle cut
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.

Adam Hannett has been working with Jim McEwan for a number of years and will ultimately take over from Jim.

In The Still Room

Islay Now

Minimum Temperature: 2°C / 36°F

Wind

Wind Speed: 27mphVisibility: Moderate

Pressure

Humidity: 100%

Visibility

Pressure: 1022mb