We never use chill filtration or add caramel food colouringHydrometers are used to measure the specific gravity of the spiritThe Budgie: Senior StillmanProduction is a computer-free zone.Simon Coughlin, Co-founder. Visionary.The spent draff from the mash, high in valuable protein, is fed back to local cows. Jim McEwan and PG McCuaig in the Tun RoomSean GordonPG McCuaigJames Brown, Octomore FarmMark Reynier, co-founder, pioneer, renegade
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: 15°C / 59°F

Wind

Northerly 14mph

Pressure

1019mb

Visibility

Excellent