When it comes to bottling our whisky James brings us our soft spring water. He also grows Octomore barley for us and provides help and support in a myriad ways. There are so many stories about so many people.
Chrissie Angus, our export manager, is also a crofter, and in lambing season is known to be out in the field before dawn and then at her desk for 8.30. Mary McGregor, our shop manager, is the third generation of her farming family to work at Bruichladdich; her grandfather would unload the puffers of their barley with horse and cart. The extra ordinary journey of our production director Allan Logan, who is the fourth generation of his family to make whisky on Islay
Why does these people matter?
To many in the Scotch whisky industry they don’t – most seem content to produce their single malt by industrial process – super-efficient software, producing the cheapest litre of alcohol possible… computers in place of human eye and ear, technicians rather than stillmen, laboratory analysis rather than human taste and smell. And many whisky distilleries – many here on Islay – for the sake of economy, choose to mature their Islay whisky in huge centralised, industrial warehouses on the mainland – losing all connection with this unique island, its place of origin and its people.
We believe the consolidation of the Scotch whisky industry has led to a loss of soul, identity, of character… we believe that single malt whisky, like any artisan, living product should speak of the place from which it comes, of the people who have created and nurtured it; of the soil, the air, the geography that influence it – of PLACE.
We believe it should be a reflection of the soul of those who have laboured to produce it.