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Bruichladdich

Unpeated

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CLASSIC BRUICHLADDICH IS UNPEATED, FLORAL AND COMPLEX. TRICKLE DISTILLED FROM 100% SCOTTISH BARLEY USING MUCH OF THE ORIGINAL VICTORIAN MACHINERY, THE METHODS EMPLOYED BY THE CRAFTSMEN TO SLOWLY COAX THE SPIRIT INTO BEING, CONTINUE UNCHANGED.

OUR SPIRIT MATURES FOR ALL ITS LIFE IN OUR WAREHOUSES ON THE SHORES OF LOCH INDAAL AND IS BOTTLED AT THE DISTILLERY USING ISLAY SPRING WATER.

THIS IS NATURAL WHISKY, NON-CHILL FILTERED AND COLOURING FREE.

Bruichladdich is living proof that the traditional whisky regions of Scotland make no sense. Please don't think that labelling a whisky "Islay" has anything to do with taste because the truth is far more complicated and interesting.

Built in 1881 when puffer-supplied coal was available as an alternative fuel to local peat, it is likely that Bruichladdich was specifically designed to produce the purest unpeated spirit possible.

The great Alfred Barnard supports this view with a tantalising clue - the Laddie is the only distillery on Islay that he does not describe as drying its malt using peat in his fascinating exploration of the island's distilleries in 1885.

Sadly, none of that 19th century spirit survives, but the original Victorian machinery has allowed an unparalleled legacy of craft distilling to trickle down through the generations of men who make this sophisticated Islay dram.

We salute them, not with bland homogeneity, but with a glorious palette of expressions that celebrate the range of possibilities of this, the world's greatest spirit.

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  • This single malt Scotch whisky has been crafted by master distiller Jim McEwan from individually selected casks to showcase the classic, floral and elegant Bruichladdich house style. Unpeated, it is our signature bottling and the definitive Bruichladdich.

    Made from 100% Scottish barley, trickle distilled, then matured for its entire life by the shores of Lochindaal in premium American oak, it is a testament to the quality our ingredients.

    This is authenticity. We believe barley matters.


     
  • The wild west Atlantic facing coast gave birth to this third release in our uber-provenance Islay Barley series.

    Harvested in 2006 and distilled in 2007, the grain for this iconic whisky was grown for Bruichladdich in the Minister’s Field at Rockside Farm by Mark and Rohaise French.

    A painfully slow distillation to gently coax the delicate oils and flavour compounds from the barley, coupled with casks carefully selected to preserve those flavours, has resulted in a whisky of exceptional complexity.

    We believe terroir matters. Distinctive, authentic and unique, this is land and dram united.


     
  • This fourth incarnation of the now legendary Black Art is as enigmatic as ever, the composition of casks a mystery to all but its creator.

    Working with the very finest American and French oak to explore that most esoteric relationship between spirit and wood, Black Art is Master Distiller Jim McEwan's personal voyage into the heart of Bruichladdich.

    We believe in the soul of the artisan.

    “Stars, hide your fires; let not light see my black and deep desires.", William Shakespeare, Macbeth


     

    OTHER CASK EXPLORATION

  • 100% Scottish organic barley, slow trickle distillation and premium American oak have produced the creamiest whisky we have ever tasted.

    In Victorian times, when Bruichladdich Distillery was built, all Scottish barley was organically grown. The relationship between distiller, farmer and soil was intimate and enduring. These ties were lost as industrialised farming cut through ancient synergies and an age of super efficient blandness was born.

    In partnership with our organic farmers – Sir William Roberts of Mains of Tullibardine, William Rose at Mid Coull and Neil Scobie at Coulmore – we are rediscovering these synergies. We believe relationships matter. Once again, land and dram united.


     
     
  • The grain for our second release of Bere Barley was grown on Islay at Kynagarry Farm on Dunlossit Estate where it was sown in chemical free ground that had been unused for a century.

    Bere is one of the world's oldest domestic cereals with Scottish antecedents that stretch back more than 6,000 years. Quite different to modern varieties, it produces hopelessly small yields and is difficult to grow and harvest. The dense, rich grist also plays havoc with our Victorian machinery, but the end result is a fascinating, uber-provenance single malt whisky.

    Light, zesty and bursting with fruit, this unique dram continues to surprise us all with its extraordinary character and depth of flavours.


     
     
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