Bere Barley - some notes

by Dr Peter Martin on 31st January 2017 in On Barley

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

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 challe...

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 ...

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 an...

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 farme...

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...

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 B...

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 whi...

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 barl...

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 sin...

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 Bruichlad...

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 tha...

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 call...

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 Distil...

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 ma...

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 whis...

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...

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 t...

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