PG at the washbacksThe Paps of Jura from Port Charlotte LighthouseIn The FieldFarmer and friend James Brown with a wee sweetieJim inspects Port Charlotte casksLooking westwards. Next stop Canada.Jim with the hydrometer in Bruichladdich Still houseJim and Adam in the stillroomBruichladdich Spirit Safe PadlockGrant in the Bruichladdich WarehouseDuncan McGillvery Distillery General Manager at BruichladdichSingle Malt Whisky from Islay Grown BarleyIn The FieldThe original Victorian open mash tun is still in use.Islay Bottled at BruichladdichMark Reynier, visionary and co-founder.Le Pin casks filled with bruichladdich SpiritCask stencilHerbridean casks in orderJim McEwan in warehouse 2Bruichladdich Distillery Still HouseIslay Grown Barley CasksMark Reynier nosing in the warehouseJim McEwan, by nose by tasteJim drawing off whiskyMark Reynier CEO BruichladdichJim and Duncan testing the waters.In The WarehouseUgly Betty Distilling Islay Dry GinDuncan McGillivray, chief engineer, fixit man and steel wizard now retired, chewing the fat with CEO Simon CoughlinDistillery Spares in the workshopGrant and Jim, Warehouse Number 2Bruichladdich Distillery Still HouseIn The FieldPG mashmanWarehouse Number 2Big Grant and Andy in the Bruichladdich WarehousesHebridean airSimon Coughlin Operations Director at BruichladdichFrench oak imparts its own subtle flavours.Organic barley near Port CharlotteBarley fields at Port Charlotte growing for BruichladdichJim wanders thru the warehouse racksBarley is no mere commodity. It is our lifeblood.Adam Hannett StillmanCask Strengh spiritJim McEwan. Taste.Duncan, now retired, chewing the fat with CEO Simon CoughlinMaster Distiller James McEwanCask graffitiJim. The science and art of distillation.Our whisky is bottled using Octomore Spring Water from the our good friend James Brown's farmThe Islay Spring water with which we gently let down our whisky to bottling strength comes from our good friend James Brown on Octomore Farm.Highland Cattle on the RhinnsAllan Logan, Distillery ManagerJim likes to talk to his casks. 2 / 23   Jim and Adam at the Bruichladdich StillsWe are unashamedly experimental in our cask selection.Casks, more semi-permeable membrane than container, breathe the salt laden air of Lochindaal all their maturing life.Farmer Brown tastingThe Budgie.
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 be the ultimate expression of the island itself; 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.

Our Victorian mill grinds our precious barley ready for mashing.

Victorian Equipment

Islay Now

Maximum Temperature: 17°C / 63°F

Wind

South Westerly 5mph

Pressure

1016mb

Visibilty

Good