Adam Hannett has been working with Jim McEwan for a number of years and will ultimately take over from Jim.Josh WoodAndrew Jones, Coull FarmThe valinchMalting barley ready for harvest, Island Farm, IslayAllan Logan with new make spirit.Allan Logan, Distillery ManagerPG McCuaig at the washbacksThe original Boby Mill, 1881 is still in use todayGraham Hayes, Mashman & Stillman.  Production is strictly analogue.Looking west. Next stop Canada.Master Distiller Jim McEwan. Our cask policy at Bruichladdich allows unparalleled creativity.
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: 13°C / 55°F

Wind

Wind Speed: 32mphVisibility: Good

Pressure

Humidity: 76%

Visibility

Pressure: 1002mb