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Diversity starts in the field. Provenance is key. We believe the interaction of man, land, soil and climate – known as terroir in wine circles – is paramount. We value our farmer relationships, reconnecting that lost cycle between farmer and distiller - land and spirit.
We use only Scottish-grown barley (it is called “Scotch” after all) currently grown on 28 farms, over twelve varieties; we are also committed to protecting heritage varieties, in conjunction with the University of the Highlands and Islands, such as the oldest variety known to man – 7,000-year-old Bere barley – familiar to the Vikings and their distant forefathers.
Depending on harvest around 1,000 tonnes of barley (about 50%) are grown on Islay itself. From barley to barrel to bottle each origin is kept separate for ultimate traceability. Almost 1,000 tonnes (50%) are organically grown, a percentage of raw material that will rise as more farmers invest in organic certification. Since 2010, 5% is biodynamic, uber-organic cultivation.
This is not the espousal of some trendy cause, this is the way all whisky used to be – local produce bought from farmers you knew, grown on fields you could see from the distillery window. We think of it as a “radical old idea”.
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this is the way all distilling used to be – local produce bought from farmers you knew, grown on fields you could see from the distillery window.