The Budgie, Senior Stillman, has been working at Bruichladdich since 1989Simon Coughlin, CEO, Co-founder, visionaryThe spent draff from the mash, high in valuable protein, is fed back to local cows. Malting barley ready for harvest, Island Farm, IslayWe never use chill filtration or add caramel food colouringDunnage - Warehouse TwelveSimon Coughlin, Co-founder. Visionary.Oregon pine washbacks in the Tun RoomSean Gordon checking the ABV using a hydrometerJim McEwan - the restless mind.Duncan McGillivray and Simon CoughlinNeil Wood and Allan Logan, Octofad.
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 Budgie, Senior Stillman, has been working at Bruichladdich since 1989

In The Still Room

Islay Now

Minimum Temperature: 1°C / 34°F


Wind Speed: 18mphVisibility: Moderate


Humidity: 78%


Pressure: 975mb