Neil Wood and Allan Logan, Octofad.Simon Coughlin, CEO, Co-founder, visionaryAn Torran, the water source for our mashEarly barley shoots, Sunderland Farm, IslayHydrometers are used to measure the specific gravity of the spiritThe original Boby Mill, 1881 is still in use todayJames Brown. Farmer, Octomore.Jim McEwan - the restless mind.Jim McEwan and Duncan McGillivrayThe Budgie: Senior StillmanJosh WoodProduction is a computer-free zone.
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.

Neil Wood and Allan Logan, Octofad.

Provenance and Traceability

Islay Now

Minimum Temperature: 10°C / 50°F


Wind Speed: 8mphVisibility: Very Good


Humidity: 67%


Pressure: 1010mb