James Brown looks on as Scott and Neil McLellan help with the 2018 harvest of Lorgba field. The sea loch, Loch Indaal, is seen in the background. It’s argued that the location of our farmers’ fields, as well as the proximity of our warehouses, add a salty marine influence to our single malt whiskies.
Scott McLellan helps spread the barley into the trailer, before it heads to Octofad for drying. Octofad is situated 5 miles from the distillery, so around 4 miles from these fields.
Peter McDiarmid, James Brown, Scott McLellan.
The rain clouds looming from the south put the pressure on to finish combining quickly and efficiently.
Much deliberation before the next load is started. The straw left behind can be used for bedding for James’ cattle.
James checks the moisture of his barley at Octofad. The harvest this year was particularly challenging, with short windows for taking in the barley between showers. A moisture reading of +20% is common for our west coast growers.
Our Octomore 09.3 is a direct result of the efforts from James and team. This single farm, single field, single vintage single malt was harvested in 2011. That year, Octomore farm brought in 52 tonnes for us to malt. This resulted in our most exclusive whisky of that year, with just 134 casks filled, or if you want to get technical, it was less than 3% of our overall production that year.