Mark Reynier. Co-founder. Renegade. Pioneer.Adam Hannett has been working with Jim McEwan for a number of years and will ultimately take over from Jim.An Torran, the water source for our mashDuncan McGillivray and Simon CoughlinHammer and bungs, Warehouse 12Early barley shoots, Sunderland Farm, IslayAll our whisky is matured for all of its life on IslayOur traditional open-topped cast iron mash tunAdam Hannet works with Jim. Ultimately the care of our precious spirit will fall upon his shoulders.The original Boby Mill, 1881 is still in use todayMaster Distiller Jim McEwan. Our cask policy at Bruichladdich allows unparalleled creativity.A What-If Philosophy
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.

Mark Reynier. Co-founder. Renegade. Pioneer.

Our Philosophy

Islay Now

Minimum Temperature: 8°C / 46°F


Wind Speed: 14mphVisibility: Excellent


Humidity: 92%


Pressure: 1013mb