Damage by Greylag Geese

by Carl Reavey on 22nd October 2015 in On Barley

Members of Islay’s farming community who have taken up the considerable challenge of growing malting barley for us are facing a threat from an unexp...

What have carrots got to do with it?

by Carl Reavey on 1st September 2015 in On Barley

More than you might think…  William Rose and his manager Duncan Hepburn farm at Mid Coul, around 2,755 acres of organic land near the southern shor...

A cold wet summer

by Carl Reavey on 31st July 2015 in On Barley

Difficult Year So Far For Islay's Barley Farmers...

We Believe Terroir Matters. And we are proving it.

by Carl Reavey on 26th June 2015 in Place, On Barley, Talking Whisky

At Bruichladdich, we appreciate the importance of the centuries of experience and knowledge held by the great vintners.  In the world of fine wine, t...

Orkney Bere farmer Sydney Gauld of Quoyberstane

by Carl Reavey on 2nd April 2015 in On Barley

“Sydney Gauld of Quoyberstane Farm, St Ola, near Kirkwall is an Orcadian farmer who grows Bere barley for Bruichladdich.  Bere is the ancient landr...

How is Bruichladdich Islay single malt Scotch whisky made? 2. MALTING

by Harry Glennon A... on 29th January 2015 in On Barley, The Distillery, Talking Whisky

Prior to distillation, barley is subjected to a process called malting....

Milling the 2014 Harvest

by Carl Reavey on 23rd January 2015 in On Barley

We have started to mash the first deliveries of barley malted from the 2014 crop harvested on the Scottish mainland. ...

Our alliance with UHI helps conserve bere barley

by Carl Reavey on 28th November 2014 in On Barley

Our alliance with university researchers in Orkney has seen Bruichladdich Bere Barley 2008 released as an exclusive bottling at selected Global Travel...

Bere Barley - some notes

by Dr Peter Martin on 7th November 2014 in On Barley

Bere differs in many ways from modern barley varieties:...

How does peat get into whisky?

by Carl Reavey on 25th October 2014 in On Barley, Talking Whisky

There are many common misconceptions about the peatiness of whisky, chief of which is the notion that the peat flavours come from the peat in the dark...

Record Islay Barley Harvest in 2014

by Carl Reavey on 1st October 2014 in On Barley

We are delighted to announce that 2014 has seen a record tonnage of malting barley harvested for Bruichladdich on Islay. A grand total of 1,295 tonnes...

How is Octomore so Peaty?

by Carl Reavey on 2nd September 2014 in On Barley, Talking Whisky

We are often asked what makes Octomore whisky so different from other peated single malts....

Exciting Times Ahead

by Carl Reavey on 22nd August 2014 in On Barley

To the principals of the nouveau regime that kick started the moribund Bruichladdich back in 2000 terroir was a cultural concept embedded in their ver...

Why Barley?

by Carl Reavey on 13th September 2013 in Talking Whisky, On Barley

We may be a little obsessed. Barley is an endlessly fascinating raw material that varies in a myriad ways.  For Bruichladdich barley is no mere commo...

Sowing malting barley at Rockside Farm

by Carl Reavey on 8th April 2013 in The Distillery, On Barley

Mark French of Rockside Farm is pictured sowing a variety of malting barley called ‘Concerto’ in the big ‘Minister's Field yesterday under a mac...

Flitboats, Puffers and Horse and Cart

by Carl Reavey on 25th June 2012 in On Barley, Exploring History

This picture shows men unloading sacks of barley destined for Loch Indaal Distillery from a small 'flitboat' on to horse drawn carts just off Port Cha...

Bruichladdich Bere - Cardiac Arrestor

by Carl Reavey on 12th June 2012 in On Barley, Talking Whisky

Researchers are to test a theory that ancient cereal varieties of the Vikings may have reduced the risk of heart attacks....

Can you tell the difference between barley varieties?

by Carl Reavey on 18th May 2012 in On Barley

Straight from the still, at zero age, even in this nascent state before the whisky has had a chance to mature, whiskies distilled from different barle...

Why use organic barley?

by Carl Reavey on 17th May 2012 in On Barley

We have a passionate belief in barley – the raw material from which all single malt is made....

Valentine's Spirit

by Mark Reynier on 15th February 2008 in On Barley

The 2007 harvest in general has produced better results in terms of yields off the field and yields of alcohol per tonne. And in terms of quality....

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