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Whisky Collection Bar > B
Aged 10 years
40 %                                
Distilled and Bottled by                                              
Bruichladdich Distillery Co. Ltd
Bruichladdich Isle of Islay

Aged 15 years
40 %              
Distilled and Bottled by
Bruichladdich Distillery Co. Ltd
Bruichladdich Isle of Islay

Aged 21 years
43 %               
Distilled and Bottled by
Bruichladdich Distillery Co. Ltd
Bruichladdich Isle of Islay

ged 10 years
Matured in Sherry Casks
Distilled, Matured and Bottled by
Bruichladdich Distillery Co. Ltd
Bruichladdich, Isle of Islay

35 years old
40,5 %           
Special Cask Strenght
Single Cask Bottling
Distilled January 1966
Bottled February 2001
228 Bottles
No Chill Filtration
No Colouring
Bottled at Natural Cask Strenght
Douglas Laing & Co, Ltd, Glasgow

37 years old
A Unique Whisky of Distinction
Fons et Origo DTC
Cask Strenght
date distilled 01.1966
cask no. 2023
date bottled 02.2003
190 bottles
genummerde flessen
Duncan Taylor & Co

Aged 10 years
46 %      
First Edition
Bottled: 2001
60% American Oak
40 % Refill Sherry Cask
'Clachan a Choin'
Distilled & Matured at
Bruichladdich Distillery, Islay

Fifteen Aged years
46 %       
First Edition
Bottled: 2001
85% American Oak
15 % first fill Olorose Sherry Cask
'Clachan a Choin'
Distilled & Matured at
Bruichladdich Distillery, Islay

Twenty Aged years
46 %          
First Edition
Bottled: 2001
100%  fresh American Oak
'Clachan a Choin'
Distilled & Matured at
Bruichladdich Distillery, Islay
Tasting notes:

First Edition
Bottled: 2002
100%  fresh American Oak
'Clachan a Choin'
Distilled & Matured at
Bruichladdich Distillery, Islay

18 years old
46 %        
First Edition
Distilled 1984
Bottled 2002
Fino, Oloroso & Bourbon Casks
Matured Distilled & Bottled at
Bruichladdich Distillery, Islay

32 years old
Distilled 24. May 1969
Bottled March 2002
Cask Strenght
Sherry Cask
Cask No. 2330
Genummerde flessen
Limited Edition
No Chill Filtration
No Colouring
Imported by:
Jack Wiebers Whisky World

32 years old
44,2 %            
Distilled 1970
Bottled 2002
First Edition
100 % American Oak Casks
Distilled & Bottled at
Bruichladdich Distillery, Islay

12 years old
Bottled: 2003
Non Chill-Filterd
No Colouring
Distilled, Matured & Bottled at
Bruichladdich Distillery, Islay

13 years old
57,1 %        
Distilled: 1989
Bottled: 2002
Non Chill-Filterd
No Colouring
Islay Bottled
Distilled, Matured & Bottled at
Bruichladdich Distillery, Islay

14 years old
46 %         
'The Old Course St. Andrews'
Limited Edition
Bottled: 2003
Genummerde flessen
12000 Bottles
Distilled, Matured & Bottled in
The Bruichladdich Distillery, Islay.

37 years old
'Loch Indaal from Port Charlotte'
Bottled in 2003
Genummerde flessen
1500 Bottles
Distilled, Matured & Bottled in
The Bruichladdich Distillery, Islay.

Twenty Aged Years
46 %     

Finished in Mourvèdre Wine Casks
from Rivesaltes
Distilled, Matured & Bottled at
Bruichladdich Distillery, Islay

12 years old
44 %   

This product was originally
distilled on 15th June 1989
Cask No. 1662
Especially selected by A. Rickards,
Master Blender
Numbered Bottles
378 Bottles
Imported by S. Fassbind AG, Oberath
The Moray Malt Whisky Ltd, Edinburgh

50 %     
3 D

Islay Single Malt Scotch Whisky
3 Peat  levels
3 diverse cellars
3 distinct eras

Bottled: 2004
Non Chill Filtered
No Colouring
'Clachan a Choin'
Distilled, Matured & Bottled at
Bruichladdich Distillery, Islay

46 %                 
3 D
3 Peat levels
3 origins
3 eras

Caramel free
Non chill - filtered
Uniquely bottled on Islay
using Islay spring water
Independent Limited Edition
12000 Numbered Bottles
Distilled, Matured & Bottled at
Bruichladdich Distillery, Islay

55,5 %              
Islay Single Malt Scotch Whisky
Non Chili Filtering
No Colouring
'Clachan a Choin'
Distilled, Matured & Bottled at
Bruichladdich Distillery, Islay

46 %               

Islay Single Malt Scotch Whisky
Non Chill Filtered
No Colouring
'Clachan a Choin'
Distilled, Matured & Bottled at
Bruichladdich Distillery, Islay

14 years old
46 %      
W M D - 11 -

Distilled  1991
'Clachan a Choin'
Distilled,  Matured & Bottled at
Bruichladdich Distillery, Islay

Aged 33 years
40,9 %             
Islay Single Malt Scotch Whisky
'The Ebb Slips from the Rocks, Port Bhan'
by Frances Macdonald

1690 Numbered Bottles
No Chill Filtration
No Colouring
'Clachan A Choin'
Distilled, Matured & Bottled at
Bruichladdich Distillery, Islay

Aged 20 years

Islay Single Malt Scotch Whisky
Distilled 1986
Matured in sherry casks
Bottled 2006
Non Chill-Filtered
Colouring free
2840 Numbered Bottles
Distilled, Matured and Bottled
on Islay at Bruichladdich, Islay

35 years old
40,1 %       
Islay Single Malt Scotch Whisky
1881 - 2006
Matured in Bourbon Casks
and then given an additional cask evolut
in Zind Humbrecht's 'Selection de
Grains Noble' Pinot Gris casks
Limited Edition
Numbered Bottles
2502 Bottles
Cask Strenght
No Chill Filtration
No Colouring
Distilled, Matured and Bottled on Islay
at Bruichladdich, Islay

46 %                 

Islay Single Malt Scotch Whisky
3 D 3

Bottled 2006
Non Chill Filtered
No Colouring
'Clachan a Choin'
Distilled, Matured & Bottled at
Bruichladdich Distillery, Islay

14 Jahre alt
50.2 %   
Single Malt Scotch Whisky
Sherry Cask Finish
Keinerlei Zusatz von Farbstoffen
Nicht kältegefiltert
200 ml abgefüllt
Handabgefüllt von Klaus Pinkernell
Eigentümer, am 01.03.07 Berlin

14 Jahre alt  
50.2 %      
Single Malt Scotch Whisky
Salted Herring

Keinerlei Zusatz von Farbstoffen
Nicht kältegefiltert
200 ml abgefüllt
Handabgefullt von Klaus Pinkernell
Eigentümer, am 01.03.07 Berlin

X   4
50 %      

From an original 1695 recipe
Bruichladdich Distillery, Islay

Aged 6 years
63,5 %    
Distilled July 2002
1 of only 259 bottles
Society Single Cask No: 23.62
The Scotch Malt Whisky Society, the Vaults
Leith, Edinburgh
A feisty tongue - fizzer

46 %     
2 0 0 3

Islay Single Malt Scotch Whisky
Natural whisky: Distilled, Matured and Bottled
Un - Chill Filtered and Colouring free at
Bruichladdich Distillery, Isle of Islay
Progressive Hebridean Distillers

Matured for 20 years  
46 %            
Distilled: 03 / 04 / 92
Matured in a Hogshead
Cask no: 1383
Bottled: 03 / 04 / 12
315 Numbered Bottles
Selected by The Ultimate Whisky Company, NL
Bottled in Scotland

46 %
1 9 9 2
Matured for 20 years                                   
Islay Single Malt
Distilled: 25/11/92
Matured in a Hogshead
Cask no: 3690
Bottled: 03/06/13
372 Numbered Bottles
Natural colour
Non Chill Filtered
Selected by The Ultimate Whisky Company.NL

50 %                                                    
07 August 2013
Distilled, matured and Bottled
Un - Chill Filtered and Colouring - Free
At Bruichladdich Distillery
Islay of Islay

2 0 0 6
Aged 6 years  
50 %                                                            
ACHABA, ACHFAD  FIELDS                        

Bruichladdich Islay Single Malt
Progressive  Hebridean Distillers
Travel Retail Exclusive 15.600 Bottles
Distilled, Matured and Bottled
Un - Chill Filtered and Colouring Free
At Bruichladdich Distillery,
Isle of Islay

It is our mission to pursue The Ultimate Pedigree, Provenance and Traceability of our
Raw Materials - chief of which is our Barley - and to push The Boundaries of the
Concept of Terroir in Artisanal Single Malt Whisky.

A uniquely fascinating exploration of the influence of terroir on artisanal single malt whisky.

The "micro - provenance" takes  us far from the usual territory occupied by commercial
distillers. But we believe it's  important - once again, land and dram united.

We believe Terroir Matters

We believe in Islay
We believe in People

We believe
In Authenticity, Provenance and traceability

We believe in Slow
We believe
In Challenging

We believe in The
Soul of the Artisan

Aged 6 years 50 %  

Since  we first rescued this fantastic distillery from years of neglect. It has been our mission

to pursue  the ultimate pedrigree provenance and tracebility of our raw materials - chief
of which is our barley - and to push the boundaries of the concept of terroir in artisanal
single malt whisky.

Bere - gramineae hordeum vulgare is the world"s oldest cultivated cereal. It was brought
to the Hebrides by norse invaders in the 9th  century from its ancient origins of the fertile
crescent  where it originated a good five thousand years earlier.

Ideally suited to impoverished, sandy soils and the short hebridean growing season, but
subject to strong winds, it yields less than 50 % of a modern croft - and the bulky grain
has proved quite exceptionally. Resistant to milling and mashing, wreaking havoc with
our victorian equipment - truly viking  D N A!

This is the barley that produced the original "Usque - Baugh"the water of live - the grain
and the knowledge of distilling it. Carried on viking lon longboat from Mesopotamia via
the black sea and the mighty rivers of eastern europe to the baltic. Thence to norway,
orkney  and finally to the heabrides, 1200 years of distilling in a bottle.

"Once again Land and Dram united"

Jim McEwan Head Distiller

BERE  BARLEY  2 0 0 8
WEYLAND  &  WATERSIDE,  RICHMOND  VILLA,                                                                                                                                                                                                                                                
50 %
Est. 1881
Travel Retail Exclusive
Unpeated  Islay Single Malt Scotch Whisky
Orkney Bere Barley
‘Once again Land and Dram united
Jim McEwan Head Distiller
Distilled, Matured and Bottled Un Chill – Filtered and Colouring Free
at Bruichladdich Distillery Isle of Islay

Since we first resurrected this fantastic distillery from years of neglect. It has been our mission
to persuethe ultimate pedigree provenance and traceability of our raw materials – chief of
which is our Barley – and to push the boundaries of the concept of terroir in artisanal single
malt whisky.

Bere is an ancient Barley Landrace. Discoveries of similar grains in the Neolithic village of                                                                                                                                                                                                
Skara Brae on Orkney, reach back to the dawn of scottish agriculture and civilisation more
than 45.00 years ago.

Bruichladdich uber Provenance series.
In spite of the cool Orkney climate Bere grows fast, it has long straw prone to brackling in strong winds, and                                                                                                                                                                       
produces desperately low yields - 50 % less than a modern grop. The small starch –
rich grains have tested the mashmen. Wreaking havoc with our precious Victorian equipment.

This is Spirit from another place and time. A sensory Journey to another age> It is probable that
Bere produced the original  ‘Úisgebeatha’. The Water  of Live – for hundreds of years it was used
by enterprising  scottish distillers producing both legal and illicit whisky.

This 2007 crop was grown on Orkney and supplied by The Agronomy Institute at Orkney College
uhi working with the following  local  farmers: Duncan Cromarty at Richmond Villa on South
Ronaldsay, Keith Hourton  at Skelbister in Orphir and Magnus Spence from  The Northfield on

Distilled in Febrary 2008 at Bruichladdich Distilleryon the Isle of Islay. This Bere Barley has
produced a single malt of quite singular character . Ultimate orginality and exceptional

We believe terroir matters

We believe in Islay
We believe in people

We believe
in authecity, provenance and traceability

we believe in slow
we believe in challenging convention

We believe in the soul of the artisan

Est. 1881
2 0 0 9  50 %
Islay Barley 2009 Edition
“Once again, Land and Dram united”.
Uber Provenance Islay Barley Series
Distilled, Matured and Bottled Un-Chillfiltered and Colouring Free
at Bruichladdich Distillery, Isle of Islay

It is our mission to persue the ultimate pedigree, provenance and traceability of our raw
materials – chief of which is our barley – and to push the boundaries of the concept of
terroir in artisanal single malt whisky.

We have a passionate belief in our barley. No mere commodity.It is the essential raw
material of single malt whisky – from this cereal the most flavour complex spirit in the
world is made. For us it is the living expression of the land that gave birth to it. Of the
terroir that influences its growth and of the men who nurtured it.

A uniquely fascination exploration of the influence of terroir on single malt whisky. This
“uber – provenance” takes us far from the usual territory occupied by commercial dis –
tillers, but we believe it’s important once again land and dram united.

A steadily increasing number of the island’s farmers have risen tot the challenge since the pioneering day’s of                                                                                                             
2004 mutually supportive and often sharing equipment and  know how.
They have shouldered the risk and  brought the harvest home. They can be justly proud of their archievements.

This 2009  vintage was distilled from grain in 2008 by Gilbie Maccormick of Claggan, Hunter
Jackson at Cruach, Ian Mckerrell of Island and Alastair Torrance from Mulindry. These farms
are centrally located on the island providing a very different terroir to the wild maritime lo-
cation of our 2007 release from Rockside.

Every year is different each fresh vintage a new chapter in the unfolding story. A cool, dry
spring in 2008 gave way to a warm summer with plenty of sunshine to ripen the grain but
long days of early september rain delayed things for a while. Then there was the exitement
as the combines finslly started to roll.

The varieties planted were publican and oxbridge. Not the highest yielding grains but highly
regarded by the malsters. The spirit run was muscular and clean while in the glas the whisky
exhibits the colour of golden hay with the nose and palate to transport you to our hebridean
island home.

We believe in islay / we believe in people / we believe in authenticity, provenance and trace –
ability / we believe in slow / we believe in challenging convention / we believe in the soul of
the artisan.

Est. 1881
2 0 1 0   
6 year old 50 %
Islay Barley 2010 Edition
“Once again, land and Dram united”
Uber Provenance Islay Barley Series
Distilled, Matured and Bottled, Un – Chillfiltered and
Colouring Free at Bruichladdich Distillery, Isle of Islay.

This is a thought – provoking uber provenance single malt whisky. It was created
with spirit trickle distilled from barley grown in the fields of our remote scottish
island home. For us it is the land incarnate our passionate belief in the power of
terroir made manifest.

Islay is a land of family farms and the men and women who till the soil. Here have
shouldered significant  risks to join us on an inspirational journey of sensory ex –
ploration. This is a spirit that captures their work and speaks of the earth. Trough
their labour, land and dram are united.

Every year the crops that bend toatlantic storms alongside the farmers  traditional
herds of rugged beef cattle are distilled separately at our manually operated vic –
torian  distillery. This generates a sequence of individual whisky vintages that are
very different to industrially homogenised brands.

Our harsh climate and salt – soaked hebridean soils mean that yields per acre are
always low. But the challenge , the exitement draws new adventurers every year.
In 2009 we were joined by Andrew Jones, Hunter Jackson, Raymond Fletcher, Ian
Mckerrell, Alastair Torrange, Mark French, Ian Torrance  and Raymond Stewart.

A cold dry spring helped with sowing barley varities Optic and Oxbridge but strong
growth through a gentle June and July was treathened  by relentless August rain.
As the grain slowly ripened flocks of wild geese took their toll alongside herds of
red deer. Miraculously the clouds then rolled away and a warm dry September
allowed the combines to roll.

The spirit ran clean and rich and  malty from our tall narrow – necked stills before
being filled into ex – Bourbon casks and matured in our  warehouses by Loch Indaal.
It is bottled at six years old to preserve the nuances of the grain and celebrate the
fascinating characteristics of this evocative single harvest.

We believe in islay / we believe in people / we believe in authenticity, provenance and
traceability / we believe in slow / we believe in challenging convention / we believe
in the soul of the artisan.

Islay Single Malt Scotch Whisky
THE  ORGANIC  2 0 0 9
50 %
High Provenance Single Estate Organic Barley
Certified Organic by the Biodynamic                                                                                                                                  
Agricultural Association
Conceived, Distilled, Matured and Bottled
Un – Chillfiltered and Colouring Free at
Bruichladdich Distillery Isle of Islay

Adam Hannett Head Distiller.

Mid Coul Farms, Dalcross. Farmer: William Rose.

Mid Coul has been farmed by the Rose family since 1912. Now entirely Organic. This
progressive 2.755 Acre Estate has a closed – loop fertility system that generates
electricity using an anaerobic digester while allowing almost all waste material to be
recycled as fertilizer.

Bruichladdich Barley Provenance Series

Since day one at Bruichladdich the intEgritty and provenance of our barley has been
paramount. This series explores the esoteric diversity of our essential raw material.

The whisky we distill from the Organic Barley of Mid Coul reflects the complex natural                                  
flavours of the landscape, just as our stillmen refuse to abandon the traditional crafts
of distillation in favour of automation or industrialization, so farmer William Rose
rejects the use of herbicides, pesticides and artificial fertilisers.

Crop rotation is key, our Barley must take its turn in a seven year farm cycle that also
produces  Organic cattle sheep, oats, beans, grass, carrots, market gardening and a
megawatt of green electricity. Respecting the land, the soil and the climate nourishes
a genuine and thorough understanding of terroir and the results are pure Bruichladdich.

Rich complex and a fascinating expression of provenance we can sense, feel and taste.
The results in the glass. Once again land and dram united.

26 Glorious years old
X  O  P
xtra  old  particular
48.0 %
Natural Cask Strenght
Islay Region
From One Single Cask
Single Malt Scotch Whisky
Distilled at
Bruichladdich Distillery
Distilled October 1991
Bottled November 2017
N0 III  of  only  301
Hand Filled Bottles
One Refill Hogshead
No Colouring
& No Chill – Filtration
Distilled, Matured & Bottled in
Speiclally Selected from the
Douglas Laing & Co.  Vaults
Douglas Laing & Co. Ltd
Glagow. Est 1948


Bruichladdich werd gebouwd in 1881 door de broers John Gourlay, Robert en William Harvey, het geld voor de onderneming kwam van hun vader William Harvey Jr, eigenaar van de Yoker en Dundashill distilleerderijen.Het was een periode van enorme expansie voor de Schotse whiskyindustrie, blended whiskies werden over de gehele wereld gedronken en dit leidde tot de bouw van nieuwe distilleerderijen.

Maar de omslag kwam al aan het eind van de vorige eeuw, het publiek begon om lichtere whiskies te vragen en de whiskies van Islay werden minder gevraagd door de blenders. De jaren van grote expansie kwamen ten einde, en ingeluid door het bankroet van de Pattisons te Leith in December 1898 de gehele markt inelkaar stortte. De gevolgen waren enorm, veel distilleerderijen sloten, makelaars, blenders, handelaren en banken gingen bankroet.

Het aandelenkapitaal van Bruichladdich Distillery Co. (Islay) Ltd was in 1886 £ 24.000.

Waren er in 1899 161 distilleerderijen in Schotland, waren dit er in 1908 nog 132.

De Distillers Company Ltd, (D.C.L.) gevormd in 1877 door het samengaan van distilleerderijen in de Lowlands, saneerden de whiskyindustrie gedurende de volgende jaren, door distilleerderijen op te kopen, deze te sluiten en de gigantische whiskyvoorraden langzaam af te bouwen.

De Harveys werden in 1901, gedurende de depressie na de Boerenoorlog in Zuid-Afrika, benaderd door de D.C.L. om hun Dundashill distilleerderij, die juist was omgebouwd tot een patent - still distilleerderij, over te nemen.

De Harveys weigerden en sloten Dundashill en verkleinden hun belang in de Yoker distilleerderij, tot die in 1906 werd gesloten.
In 1903 werden de Harveys overgenomen door de D.C.L. Bruichladdich sloot in 1929

In 1937 werden de Harveys uitgekocht door Joseph Hobbs voor £ 23.000. Joseph Hobbs, een Schot, had een fortuin verdiend en verloren tijdens de Amerikaanse drooglegging Hij was een tijd lang de verkoopagent van de Distillers Company Limited voor Canada .Ook had hij een schip, de Littlehorn, dat een keer 130.000 kisten Teachers whisky ververvoerde van Antwerpen naar San Francisco.
Joseph Hobbs voorzag dat er eens een einde zou komen aan de drooglegging in Amerika, en met geldelijke hulp van National Distillers of Amerika, die via hun blending firma Train & Mclntyre, die een dochteronderneming bezaten in Associated Scottish Distillers, distilleerderijen op gingen kopen, om te profiteren van de verwachte vraag naar Schotse whisky na de drooglegging. Compagnons van Joseph Hobbs waren Hatim Attari, een financier en Alexander Tomie.

Het uiteindelijke resultaat was dat Glenury Royal, Glenlochy, North Esk, (Old) Fetter-cairn, Benromach, Strathdee, Ben Nevis en Bruichladdich in hun bezit kwamen.

Bruichladdich was gedurende de tweede wereldoorlog tot 1944 gesloten.

In 1952 werd Bruichladdich verkocht aan de whiskymakelaars Ross and Coulter.

De Distillers Company Ltd nam Train & Mclntyre in 1953 over.

In 1960 werden de blenders A.B. Grant te Glasgow de eigenaars van Bruichladdich, die de distilleerderij moderniseerden en uitbreidden.

In 1969 werd A.B. Grant's Bruichladdich Proprietors Ltd overgenomen door Invergordon Distillers Ltd.

De Invergordon graandistilleerderij werd in 1961 gebouwd door Frank Thomson, een kleurrijk en extrovert figuur met als doel werkgelegenheid te brengen in dit deel van Schotland.

Naderhand traden tot de onderneming toe Charles Craig en Chris Greig, die The Invergordon Grain Distillery omvormden tot een onderneming met een veel groter omvang en bereik.

In 1965
werd in de graandistilleerderij een
maltdistilleerderij gebouwd, Ben Wyvis.
In 1966
werd Tamnavulin gebouwd, Bruichladdich
werd in 1969 overgenomen en Tullibardine
en Deanston in 1972.
In 1984
werd R. Morrison & Co Ltd overgenomen,
de makers van Glayva whiskylikeur.
In 1985
werd Charles Mackinlay & Co, Ltd gekocht
van Scottish & Newcastle Breweries.
In die overname behoorden ook de twee
maltdistilleerderijen Isle of Jura en Glenallachie.
De laatste werd gesloten en wat later verkocht
aan House of Campbell, het eigendom van
Pernod Ricard S.A.

The Invergordon Group is ook de eigenaar van
Findlater Mackie Todd & Co, Ltd, die international
Findlater's Scotch Whisky en Mar Lodge een
vatted malt net succes verkopen.

In 1988
was er een management buy-out
en in
Oktober 1991
was er een mislukt bod
van Whyte & Mackay van £ 350.000.000.
In 1961
waren de moutvloeren al gesloten
van Bruichladdich en in
werd het aantal
met stoom gestookte ketels uitgebreid tot zes,
met een capaciteit van 1,1 miljoen liter spirit per
In 1983,
toen veel distilleerderijen (tijdelijk) werden
gesloten werd er te Bruichladdich een arbeidstijd
verkorting ingevoerd.

Invergordon Distillers werd in 1993 overgenomen door Whyte & Mackay en Bruichladdich werd gesloten.

Intussen heeft Highland Distillers, ook de eigenaars van Glen Rothes, maar deze malt whisky op de markt brengt via Berry Bros & Rudd, eigenaren van het merk Cutty Sark, erin toegestemd om de blend Whyte & Mackay ook via Berry Bros & Rudd, alsmede de single malt whiskies Isle of Jura en Dalmore naast The Famous Grouse en The Macallan te gaan vermarkten.

Op 15 October 1993 sluit American Brands, eigenaar van Whyte & Mackay zijn jarenlange jacht op Invergordon af met het bekend maken zijn belang in Invergordon te hebben vergroot van 41,2 % tot 54,7 %. Tevens werd een bot uitgebracht op de resterende aandelen.

De geboden prijs waardeert Invergordon op £ 382,4 miljoen is ƒ 1,05 miljard..

De omzet van Invergordon was in 1992 £ 85.000.000, die van Whyte & Mackay £ 150.000.000 in datzelfde jaar
Met ingang van 3 Maart worden drie van de vier distilleerderijen van Invergordon gesloten, Bruichladdich, Tullibardine en Tamnavulin.Isle of Jura ontspringt de dans.

Bruichladdich is in Mei en Juni 1998 in produktie geweest.

Op 19 December 2000 wordt Bruichladdich door J B B Greater Europe verkocht aan een groep financiers, waaronder landeigenaren op het eiland Islay, onder leiding van Murray McDavid Ltd.
Met de aankoop van £ 6,5 miljoen zijn ook de voorraden begrepen van ongeveer 1,4 miljoen liter whisky met als oudste whisky die van het jaar 1964.

De manager wordt de voormalige Brand Ambassador van Bowmore, Jim McEwan, die ook aandeelhouder wordt.
De distilleerderij gaat vier maanden per jaar open, de produktie begint in April 2001 en men gaat produceren op ongeveer 10 % van zijn capaciteit, het resultaat zal ongeveer 200.000 liter alcohol zijn per jaar.
Er zal ook gebotteld worden in de distilleerderij.

Het water komt van een eigen stuwmeer.
De Mash tun is 6.24 ton.
De zes Wash backs zijn elk groot 35.000 liter.
De twee Wash stills zijn elk 11.500 liter, de twee
Spirit stills elk 10.500 liter en worden met stoom verhit.
Bruichladdich kan 2.000.000 liter spirit per jaar produceren.

Distillery operating hours:  5 days a week, 24 hours a day  
bottling hall 7 days a week
Number of emplyees:  24 (including part-time emplyees)
Water source: Bruichladdich reservoir (brewing water);                                                                                                                                                             
Bruichladdich burn (cooling water):
James Brown's spring (dilution water)    
Water reserve: est. 9 million gallons
Water colour:  brown (Bruichladdich
reservoir);clear (James Brown's spring)     
Peat content of water:  trace (Bruichladdich
reservoir);zero (James Brown's spring)     
Malt source:   Bairds of Inverness
(Bruichladdich,  Octomore);  Port Ellen
(Port Charlotte)
Own floor maltings : none
Malt type: Optic and organic Chalice
Malt specification phenols:  
Bruichladdich 3-4 ppm (8-10 ppm in 2001)  
Port Charlotte: 40 ppm,
68.2 ppm (2002):  129 ppm (2003)  
Finished spirit phenols:
Bruichladdich: trace Port Charlotte:
20-25 ppm
(estimate) Octomore: 29.6 ppm
(2002); 46.4 ppm (2003)     
Malt storage: 180 tonnes
Mill type: Boby, installed 1881
Grist storage:  14 tonnes
Mash tun construction :
cast-iron; rake and plough
Mash size: 7 tonnes
First water:  24.230 litres at 65o C
Second water: 12.488 litres at 86o C
Third water: 16.775 litres at 88o C
Fourth water:16.775 litres at 93o C
Number of washbacks: 6 (5 operated in 2003)
Washback construction: Oregon pine
Washback charge: 36.000 litres
Quest cultured yeast to start fermentation;
Mauri cultured yeast to finish fermentation   
Amount of yeast: 150 kg per washback
Lenght of fermentation :
60 hours (short week);
06.5 hours (longs: weekend)      
Initial fermentation: temperature 21o C
Strenght of wash: 6-7 cent abv
Number of wash stills:  2
Wash stills built: 1:
base original; rest restored; 2: 1975
Wash still capacity: 17.275 litres each
Wash still charge:
12.000 litres (69 per cent of capacity)
Heat source: pans and single steam coil
Wash still height: c. 21 feet 6 inches (6.55 m)
Wash still shape:plain
Lyne arm: gently descending
Lenght of low-wines run: 4 ½ - 5 hours
Low-wines collection range:  
average 22.5 per cent
Number of spirit stills: 2
Spirit stills built: 1: late 1940s; 2: 1975
Spirit still capacity: 12.274 litres each
Spirit still charge:
7.100 litres (58 per cent of capacity)
Strenght of spirit still charge: 27 per cent abv
Heat source:pans and two steam coils in each
Spirit still height: c. 20 feet 6 inches (6.25 m)
Spirit still shape: plain (goose-necked)
Lyne arm: gently descending
Purifier: no
four, internally sited: lenght 11 feet 2 inches
(3.41 m), containing 210 half inch (1.25 cm)
copper tubes    
Lenght of foreshot run: about 40 minutes
Lenght of spirit run: about 3 hours
Lenght of feints run: about 3 hours 10 minutes
Spirit cut: varies:
on to spirit at between 76 per cent ab and
71 per cent abv;
off at 64 per cent abv
Distilling strenght :  
Bruichladdich 72 per cent
Octomore 69-70 per cent
Port Charlotte 71 per cent     
Storage strenght :
stored at distilling strenghts
Average spirit yiel:
401 litres of pure alcohol per tonne of malt  
Disposal of pot ale and spent lees:
aken to Caol Ila and piped into Sound of Islay
Type of casks filled for branded malt:
about 65 per cent first-fill boubon barrels;
about 25 per cent first-fill sherry hogshead,
remainder rum and wine casks   
Current annual output: 320.000 litres of pure alcohol
Number of warehouses:8
(numbered 2, 5, 6, 10, 11, 12, 13, 14)  plus 4 at
Port Charlotte (as single unit)  
Type of warehouses: dunnage (most)  and racking (2)
Storage capacity on Islay:35.000 casks
Percentage of branded malt entirely aged on Islay:
100 per cent
Vatting and bottling location: Bruichladdich, Islay        
Distillery expressions: 10- year old 12- year old   Links
(14- year old)  15- year old,  17- year old,  20- year old ,
Vintage range, Legacy range , Valinch bottlings Babe bottlings     
Major blending roles: Black Bottle

The old lady dances again ...
Bruichladdich, pronounced brook-laddie (meaning shore bank), was built on the shores of Loch Indaal in 1881 by the Harvey brothers, Robert and William.
Scotland's most westerly distillery produces a single malt unlike other Islays. It is more sophisticated, with a fantastic range of flavours. Fruit, with superb vanilla sweetness, plus a sprinkle of sea air and a drift of peat fires all combine to give a complexity to the spirit, whihas made it the most populair single malt with the islanders. Could there be a better endorsement?
The Distillery was closed in 1994 and lay sad and silent until Mark Reynier, Gordon Wright and Simon Coughlin of Murray McDavid bought it on 19th December 2000. They were joined by the world renowed Jim McEwan, himself an Islander and twice winner of the Distiller of the Year title.
His team of genuine, talented and passionate people restored this classic beaty to her former glory.
The first spirit ran into the Spirit Safe at 8.26 a.m. on 29th May 2001, a day of pride and joy shared by the 3400 islanders.
An historic day! The old lady dances again.

December 2002
The Distilling Team
Jim McEwan, Master Distiller, three times Distiller of the Year, Jim's right-hand man, and Distiller Manager, is Duncan McGillivray who worked at Bruichladdich for 22 years before is was closed by Whyte & Mackay in 1994 and is now in charge of the team of Jonathan Carmichael, Peter McDermid, John Rennie, The Budge and Neil MacTaggart.

Bruichladdich uses malted barley at a low peat rating of 5 ppm of phenols, Port Charlotte at a heavily peated level of 40 ppm.

The men behind Bruichladdich: Gordon Wright, Simon Coughlin, Andrew Gray, Jim McEwan and Mark Reynier._
Bruichladdich looks difficult to pronounce - try 'brookladdie' (Gaelic for 'hill by the shore').
Built by Branett Harvey in 1881, on the Rhinns coast at the western end of the Hebridean Isle of Islay.

Closed in 1994, rescued 19th December 2000, reopened 29th May 2001. The spirit ran at 8.26 am and the Old Lady danced again !
Islay's only independent Distillery.
A local team, youth and passion alongside talent and experience.
Master Distillers Jim McEwan, an islander and three times Distiller of the Year.
Islay's tallest still necks produce the island's most elegant, sophisticated spirit, no heavy, peaty, medicinal flavours.
Atlantic freshness, the only truly authentic Islay whisky, distilled, matured, and from September 2002 bottled on the island.
Islay spring water is used, a world first, for reduction to the professional's ideal drinking strenght of 46 % volume.
Nothing added, nothing taken away, 100 % natural colour, no caramel to sweeten artificially, darken or standardise.
No chill-filtration, to enhance the flavours and increase the bouquet by leaving natural aromatic oils in plaee.
46 % is the lowest strenght possible for whiskies that are not chill-filtered. Angel's Share:
For a hogshead, at 46 % vol, in 70 cl bottles, after 12 years one would expect around 380 bottles, after 20 years about 290.

Januari 2003
De twintigjarige Bruichladdich is voorlopig uitverkocht en wordt vervangen door de XVII.
De Vintage 46 % 1984 wordt uitgebracht, een Vintage 1970 met 44,2 %, een Vintage 1983 en 1984 allebei in een stenen kruik en een 36 jaar oude Bruichladdich uit 1966 'Legacy' met op het etiket en blik een tekening van de kunstenares Francis MacDonald.
Er komt ter gelegenheid van het feit dat de eerste spirit 's morgens 8.26 uit de ketels kwam, de naam '8.26'. Jaargang 1983, vatnummer 1330.
Jim McEwan heeft samen met het blad Country Magazin een 1986 uitgezocht, terwijl Malcolm Greenwood ook een vat heeft mogen uitzoeken, dat werd een 18 jaar oude Bruichladdich uit 1984, waaruit 500 flessen werden afgevuld, deze whisky kreeg de naam Bruichladdich Enlightement waarbij een herdruk van het voor de eerste maal in 1718 verschene boek 'Practical Distiller - Treatise of Practical Distillation'.
De nieuwe bottel afdeling is in bedrijf genomen.
In October 2002 kwam de eerste zwaar geturfrookte spirit uit de ketels, die wordt te zijnertijd uitgebracht met de naam Octomore.

27 September 2003
'Londen: De Amerikaanse paranoia over terrorisme kent geen grenzen. Zelfs Schotse whiskystokerijen worden door het Pentagon gezien als mogelijke fabrieken van massavernietigingswapens.
De whiskydistilleerderij Bruichladdich op het Schotse eiland Islay is enige tijd door het Pentagon bespioneerd. Dit kwam aan het licht toen het bedrijf aan anonieme E mail kreeg met de vraag een kapotte webcam in de fabriekshal te repareren. De E-mail kwam van het Pentagon dat de distilleerderij via die camera in de gaten hield. Volgens het Pentagon was de spionage nodig omdat de distilleerderij simpel is om te bouwen tot een chemische wapenfabriek.
Distillery Manager Mark Reynier vertelde de B B C later dat ze er verschrikkelijk om hebben gelachen bij Bruichladdich. Een persvoorlichter van het Pentagon verklaarde dat de distilleerderij officieel 'niet interresant is voor de veiligheid van de V.S.'.
September 2004 brengt Bruichladdich een roze malt whisky uit. Flirtation genaamd.
Mark Reynier van Bruichladdich: de drank van twintig jaar oud. heeft gerijpt in vaten waar eerder rode wijn in heeft gelagerd, bedoeling was de whisky een rijpere smaak te geven.
Flirtation wordt gebotteld op de gebruikelijke sterkte van Bruichladdich: 46 %

Kapaciteit: 1.500.000 liter spirit per jaar
27 Februari wordt bekend gemaakt dat
Bruichladdich een vier maal gedistileerde
whisky gaat maken met een alcohol percentage
van 92%. Het recept stamt uit een reisboek
van Martin Martin,The Western Islands of Scotland,
geschreven in 1695

Tussen 1994 en 2001 produceerde Bruichladdich
alleen in 1998 gedurende zes weken ongeveer
120.000 liter geturfrookte whisky.

Met de overname kwamen ook 10.000 vaten met
whisky in het bezit van de nieuwe eigenaren,om
meer whisky te kunnen verkopen werden van
blenders nog een 2000 tot 3000 vaten terug gekocht.

In Maart 2004 kwam de eerste spirit, gemaakt van organische Schotse gerst uit de ketels.

Mede door het niet hebben van veel geldmiddelen werd veel gerepareerd inplaats van nieuw aangeschaft.
De origenele Robert Boby maalderij stamt uit 1881, de mash tun, afkomstig van Bunnahabhain en overgenomen in 1900 en één van de wash backs stammen ook uit 1881.

Op 29 Mei 2001 kwam de eerste spirit uit de ketels van Bruichladdich De spirit rijpt in vaten op ketelsterkte.

60 tot 65 % van de gebruikte vaten is Bourbon, 25 % sherry en de rest wijnvaten en andere vaten.

De op 29 Mei gedistilleerde Bruichladdich was licht geturfrookt. Deze spirit komt onder de naam Port Charlotte in de toekomst in de handel.

Op 16 October 2002 kwam een heel zwaar geturfrookte spirit uit de ketels van Bruichladdich die in de toekomst als Octomore in de handel komt.

Sinds 25 Mei 2003 bottelt Bruichladdich zelf zijn whisky.

Het water om de whisky te verdunnen komt van een bron bij Port Charlotte op land dat het eigendom is van James Brown, een boer, die als beloning de titel 'Entertainments Officer' kreeg.

In Mei 2004 kwam Peter Mactaggart als vatenmaker in dienst, de eerste sinds 1966 op Islay.

At Bruichladdich three water sources are used.
For mashing they have their own small (peaty) loch in the hills behind the distillery, which feeds to the buildings below  by a Victorian pipeline and into holding reservoirs besid the still house.
For condensing the (peaty) Bruichladdich Burn is used
For bottling a crystal - clear spring nearby at Octomore Farm is used to reduce the strength of the Bruichladdich bottlings from cask strength to 46 per cent
This invigorating water is regulary brought to the surface and tinkered to the distillery by farmer James Brown
Eight varieties of barley are used, all exclusively Scottish
Optic is the main variety, and the past favourite is Golden Promise, then there's Chalice for Islay - grown and organic production, and Bere - the original barley
The early - ripened Troon and Oxbridge varieties are also used, along with the Riviera and winter crop known as Flagon
In addition 16 farm's harvests (from different 'terroirs') are kept separate from field to cask
On Islay the participating farms are: Kentraw, Rockside, Kynagarry, Octomore, Claggan, Muindry, Island and Starchmill
Mainland barley is still critical, however. It is being provided by Coulmore, Flemington, Morayston, Lonnie and Castle Stuart farms in Ross - shire, Coulblair farm on the Black Isle and Tullibardine Mains Farm in Perthshire, as well as Weyland Farm in the Orkneys
The First 'green' Bruichladdich spirit was distilled in 2003, with the barley being harvested, malted, fermented and distilled separately to obtain highly individual spirits
The 'Great Barley Experiment' of 2004 led to crops being grown on three separate farms, from specific fileds with deifferent geology, then mashed, milled, mashed and fermented separately to see the difference

The next 'Great Barley Experiment' was with the ancient Bere variety. It was distilled on Burns Night 25 january 2006, for the first time in the island's memory. Twenty acres were planted on Islay's Dunlossit Estate. Owned by merchant banker Bruno Schroder, and managed by estate manager Chloe Randall
List of Previous Distillery Managers and Owners:
1881 - 1888:
Robert Harvey / Harvey Family                                                                                                        
1889 - 1928:
Robert Harvey / Harvey Family    
1929 - 1936  Closed:
Robert Harvey / Harvey Family                                                                                                                                                                     
1937 :
Kenneth Harvey / Harvey family                                                                                                                                                                    
1938 :                            
Commander Macbeth /
Associated Scottish Distillers
(National Distillers of America)                                                                                                                                                                      
1939 - 1940 :                 
Bob Watt /
Associated Scottish Distillers
(National Distillers of America)                                                                                                                                                                      
1941 - 1945 : Closed     
Bob Watt /
Associated Scottish Distillers  
(National Distillers of America)                                                                                                                                  
1946 -1951 :                 
Bob Watt /                                         
Associated Scottish Distillers  
(National Distillers of America)                                                                                                                                                                     
1952 - 1959 :               
Sandy Raitt / Ross and Coulter Ltd                                                                                          
1960 - 1967 :               
Peter Logie / Alexander Grant                                            
1968 - 1971 :               
Peter Logie /                                        
Invergordon  (Hawker Sydley)                                                                                                                                                                      
1972 - 1975 :                
Ian Allen / Invergordon (Hawker Sydley)                                                                                                                                          
1976 -1993 :                
Ian Allen / Invergordon (Hawker Sydley)                                                                               
1994 :                         
Ian Allen / Invergordon (Whyte & Mackay)                                                                              
1995 - 1998 : Closed       
Willy Tait / Invergordon (Whyte & Mackay -
Jim Beam Brands)                                                           
1999 - 2000 : Closed     
Michael Heads / Invergordon
(Whyte & Mackay- Jim Beam Brands)                                                    
2001 :       
Duncan McGillivray  /
Bruichladdich Distillery Co, Ltd                                                                                                                                                                                                                                                                                                                                   







October 2009

Bruichladdich Organic is launched and comes from a single varity of barley, from
a single farm and a single year
Labelled as: "Anns an t - seann doigh"is Gaelic for "the way it used to be"
Mark Reynier said that this is a return to the way that whisky was made 200 years
ago and reckon the taste is so unusual that experts won't even know which country it's from.
Mark Reynier: we have 23 farmers in Scotland growing organic barley for us, but each
edition of this whisky comes from just one farm a year - making it the ultimate single malt
Every different edition will grown from a different farm - next year the edition will be a different taste
In this whisky you really tatste the barley, and you don't find that in a single malt much now.
The current edition is distilled from Chalice barley grown by William Rose at Culblair,near Inverness in summer of 2003
P A to Simon Coughin:Jan Reavy
Bottling Hall Processor:Andrew Ritchie
Bottling Hall Processor:Andrew Ross
Bottling Hall processor:Sandra Saul
Assistant Housekeeper:Margaret Shaw
Bottling Hall Processor:David Simpson
Sales / Marketing Administrator:Jim Taylor
I T Manager:Michael Thomson
Shop Assistant / Tour Guide:Helen Walthew

Barnett Harvey builds the distillery
with the money left by his
brother William III to his three sons
William IV, Robert and
John Gourlay. Yoker
The Harvey's already owns Dundashill  
distillery in Glasgow
Yoker distillery also in Glasgow
Bruichladdich Distillery Company
is formed, and the distillery
is reconstructed
Bruichladdich closes
The distillery reopens
Joseph Hobbs, Hatim Attari and
Alexander Tolmie purchase
Bruichladdich for 23.000 pound,
through the company Train
& McIntyre.
Bruichladdich becomes part of
Associated Scottish Distillers
Bruichladdich is bought by
Ross & Coulter, Glasgow
From now on the malt comes
from Port Ellen Maltings
Invergordon Distillers takes
Bruichladdich over
From 2 to 4 stills
Bruichladdich closes
Whyte & Mackay buys
Invergordon Distillers
Bruichladdich closes in January
In production again for a few
months then again closed
Murray McDavid buys Bruichladdich
from J B B Greater Europe,                   
formerly Whyte & Mackay for 6.5
million pound.
1.4 litres of whisky from 1964 and
younger is included in the purchase
Jim McEwan from Bowmore becomes
Production Director
First distillation  from Port Charlotte is
on 29th May
First distillation from Bruichladdich is in
In September a 10, 15 and 20 years
old are released from old casks
23th October Octomore is distilled at
80 ppm, the world's most
heavily peated whisky
Bruichladdich becomes his own bottling
on site
Second edition of the 20 year old
(nick named) Flirtation
and 3 D also called The Peat Proposal
The Second Edition of 3 D, Infinity,
Rocks, Legacy
Series IV, The Yellow Submarine,
Twenty Island
are released
First bottling of Port Charlotte P C 5
Redder Still, Legacy 6, PC 6, 18 year
old are released
More than twenty new releases this year
The first Octomore, Bruichladdich 2001,
PC 7, Golder Still
Classic, Organic, Black Art, Infinity 3,
PC 8, Octomore 2, X4 + 3,
PC Multi Vintage, Organic MV,
Octomore 3- 152,
Bruichladdich 40 years are released
The first 10 years old from own production,
PC 9, Octomore 4 - 167 are released
Octomore and Port Charlotte 10 years old,
Laddie 16- and 22 year, Bere Barley 2nd
edition, Black Art 3 and DNA4,
Remy Cointreau buys Bruichladdich
A Scottish Barley, Islay Barley Rockside
farm, Bere barley 2nd edition, Black Art 4,
Port Charlotte Scottish Barley, Octomore
06.1 and 6.2 are released
PC11, Octomore Scottish Barley are
PC 12, Octomore 7.1, High Noon 134
are released
Laddie Eight, Octomore 7.4,
Port Charlotte 2007 CC 01 are
Black Art 5, a 25 year old Sherry
Cask, The Limited
Rare Casks Series are launched
Port Charlotte range is revamped,
a 10 year old Islay Barley
are released
Bere Barley 10, Organic 10,
Black Art 7, Octomore 10.1,
10.2, 10.3, 10.4 are released
Capacity: 15.00.000 Ltrs
Ouput: 1.000.000 Ltrs
50 % = Bruichladdich
40 % = Port Charlotte
10 % = Octomore

The traditional Bruichladdich is made from  Optic Scottish barley and at 5 ppm

8 varieties of barley are used, al exclusive Scottish: Optic is the main variety,
the past favourite is Golden Promise, Chalice is Islay - grown and organic,
Bere is the orginal barley, Troon, Riviera and Oxbridge early ripening barley
and Flagon a winter barley and coming from 16 different farms; on Islay
the farms are Kentraw, Rockside, Kynagarry, Octomore, Claggen, Mulindry,
Island, Starchmill.

The mainland barley comes from Coulmore, Flemington, Morayston, Lonnie and
Castle Stuart farms in Ross - shire, Coulblair on the Black Isle, Tullibardine Mains
Farm in Perthshire and Wyland farm on Orkney.  

Port Charlotte was first produced in 2001 and named after the old distillery that
was closed in 1929 and is heavily peated in the orginal 1881 style of Bruichladdich
at 40 ppm and it uses also Optic Scottish barley

Octomore is a farm on the hills above Port Charlotte and first made in 2002 and  is
80 ppm and uses Optic Scottish barley.

Organic was first distilled at the end of December 2003 and made from barley har-
vested in Ross - shire, Perthshire, Inverness, Black Isle and of course Islay.

Islay - grown from Chalice barley. Distilled from the crop of Kentraw Farm above

Triple Distilled first produced in July 2005 "Trestarig" at 84 %.

Quadruple Distilled The X 4 was made for the first time in March 2006 at 90 %

Lochindaal was the original name for Port Charlotte Distillery and was first distilled
in 2007 at Bruichladdich Distillery and is more peated than the PC 6 and less than

Juli 2012
A group of whiskyinvestors coul be in line for a € 25.000.000 pay after French drinks giant
Remy Cointreau revealed that it was in "exclusive talks"to take over the Bruichladdich distillery.
The site, which was mothballed in 1995 and then in 2001 reopened by a team led by Mark
Reynier, a former wine merchant in London.
Remy Cointreau has  €  to spent following  the the sale of its champagne
Business in 2011.

Bruichladdich employs 55 staff.

Bruichladdich secured in 2012 a € finance package from H.S.B.C.  to boost
production of single malt whiskies and gin

23 July 2012
French Drinks Company Remy Cointreau                                                                                             
buys Bruichladdich Distillery for 58.000.000                                                                                   
Remy Cointreau pays the 60 investors of                                                                                                              
Bruichladdich 48.000.000 pound for their                                                                                           
shares and taking on Bruichladdich's
10.000.000 pound debt.
Mark Reynier,  led the group that bought
Bruichladdich for 6,500.000 in 2000

23 Juli 2012
Remy Cointreau neemt Bruichladdich                                                                                                    
distilleerderij over voor 58.000.000 pound,
dat houdt in 48.000.000 voor de aandelen                                                                                               
en 10.000 voor uitstaande schulden.
Bruichladdich was op 19 December 2000                                                                                   
overgenomen van Jim Beam voor 6.500.000.

Laddie Classic Edition
Laddie Ten
The Laddie Sixteen 46 %  - American Oak          
The Laddie Twenty Two 46 %  - American Oak
Islay barley 2006 50 %
P C "The Peat project" 46 %
P C  10 years old 46 %
P C  10 Cask Strenght 59.8 %
Octomore 0.5 Ltr 59,5 % - 169 ppm

Er komen Limited Editions:
Single Malt.
Single Barley Variety,
Single Harvest,
Single Field,
The Peat Project vervangt vervangt alle                                                                                           

Port Charlotte versies en naast de leeftijd serie                                                                                          
gaan staan.

De 10 years old Port Charlotte komt uit in                                                                                                                         
2 versies: 46 % en de P C 10 met 59,8 %
met 6000 flessen, met de naam
"Tro Na Linntean" wat                                                                                  
Through The Generations" betekend.

" Once again Land and Dram united "

This is the barley that produced the original "Usquebauch". The water of life - The Grain
and the knowledge of distilling  it. Carried on Viking longboat from Mesopotamia via the
Black Sea and the mighty rivers of eastern Europe to the Baltic. Thence to Norway, Orkney
and finally to the Hebrides. 1200 years of distilling history in a bottle.

Bere - Graminea Hordeum Vulgare - is the world's oldest cultivated cereal. It was brought
crescent where it originated a good 5000 / 6000 years earlier.

Since we first rescued this fantastic distillery from years of neglect, it has been our mission
to pursue rhe ultimate pedigree and traceability of our raw materials - chief of which is our
barley - and to push the boundaries of the concept of terroir artisanal single malt whisky.

Ideally suited to impoverished, sandy soils and the short Hebridean growing season, but
subject to strong winds. It yields less than 50 % of a modern crop - and the bulky grain has
proved quite exceptionally. Resistant to milling and mashing. Wreaking havoc with our
Victorian equipment - truly Viking D N A !

Among the lands on Islay granted by Queen mary in 1562 to James Makconnel of Dunnovaig
and Glennis, was the 16 shilling and eight pence land of "Ochton - Affraiche" which trans-
lated into Gaelic is Ochdamh na  Fraiche - the " Eight of Bleakness ". The position of Ochton -

Affraiche is now indicated by Kynagarry - Ceannagaradh in The Gaelic - Meaning.

"The Limit of the Garden ", The Edge of Fertility before the rocky, high ground. It is here now
part of Dunlossit Estate that Bere was sown in Achaba (Abbott Field) and Achfad (Long  Field) -                                                                                                                                                                                 
Virgin ground unused for a century and chemical - free. This produced hopelessly small
yields, but the result is a malt of quite singular character, ultimate originality and exceptional

There are many attributes we share with our distant gaelic forefathers: stubborn, resolute,
selfsufficient, tough, hardworking, enduring straight - talking, emotional, passionate
philosophical and engaging………perhaps with a certain roguish quality.

We are proudly non conformist, as has always been the way in these Western Isles Oirthir Gaidheal,
the Coast of the Gaels, the land of the outsider.

Been stifled by industrialization and self - interest - huge organizations have developed that require
a stable status quo to ensure that their industrial processes can run to maximum efficiency, produ -
cing the 'maximum 'product with the minimum input and variation, all to the lowest unit price.

We reject this.

We believe that whisky should have character, and authenticity derived  from where it is distilled and
the philosophies of those who distill it - a sense of place, of terroir that speaks of the land, of the raw
ingredients from which it was made.

We believe in variety, in chance , in progress, in irrationally, in a subborn refusal to accept prescribed
'porcess ' , we believe in following the distilling Muse wherever it might take us.

Above all we believe the world needs an antidote to homogeneity and blandness. Since our first spirit
ran from our unique Victorian stills on 11.09.01 we have been on an adventure - sometimes a white
knuckrch took pre - eminencele ride, but a journey that has seldom been dull, often a challenge,                                                                                                                                                                             
throughout a joy and a thrill.

There was a time, now long gone, when distilling was an uncomplicated affair. An art, certainly, but
not an enterprise where craft was subordinated to spin, and where concerns of "global consumer
profiling "and marked research took pre - eminence  over thoughts of land, season and harvest.

We believe the spirit has lost tough with the land, with the farmers who supply its raw product, and                                                                                                                                                                               
with a sense of place and provenance. At the time of writing, 50 % of our barley
is sourced from organic farms - ultimately our aim is for that to be 100 % ( and while most
other distillers don't seem to feel the need, our barley in 100 % SCOTTISH barley - how could
it be any other way ?).

In 2010 we released the first spirit to be made from Islay Barley, perhaps the first for 50 years.                                                                                                                                                                                   
We believe our spirit should speak of where it comes from and where it matured -
Bruichladdich is the only major distiller to distill, mature and bottle all its whisky on Islay.
Extraordinera to think it could be any other way, is't it?.

There has been a tendency to see organic farming as either a lifestyle statement or a luxury
or both.

It is nothing of the sort. Organic farming  is the way all farming used to be
before the industrial revolution                                                                                                                                                                     
and the mass migration of population into towns and cities. The dis-
tiller would buy his grain in the morning from the farmer he would drink with in the
evening. And that farmer would know every inch of his land and the meaning  of every
cloud  in the sky. On Islay he would collect kelp from the beach for fertilizer and pray the
volatile Atlantic weather systems would keep the rain off his harvest.

We passionately pursue a return to these simpler times - to authenticity, place and provenance, to                                                                             
ultimate traceability. We seek to produce the most natural, thought - provoking, intellectually stimulating                                                                       
& enjoyable spirit possible. Obsessive ? Probably -
but the road at Octofad farm. We believe in community.                      

Lastly, and with respect for this glorious past which we've spoken, we believe in innovation
and progress, with constantly striving tp produce a more characterful spirit, one with more
integrity and provenance, one thatis more expressive of this wonderful island we are lucky
to live on. A spirit to put a smile on your face wherever you are, and help you close your
eyes and quietly sream of Islay

New Bruichladdich range includes "most peated malt"

September, 2013

The peated Octomore 6.2
Rémy Cointreau Global Travel Retail has announced it will unveil a new collection of Bruichladdich single malt scotches, including what it claims is the "most heavily peated malt whisky on the planet".
The exclusive travel retail range will be launched at TFWA World Exhibition in October and comprises five single malts scotches from the Islay distillery, four of which are age-statement free.
The range consists of Bruichladdich The Organic Scottish Barley, Bruichladdich Bere Barley 2006, Bruichladdich Black Art, Port Charlotte PC11 and Octomore 6.2.
Rémy Cointreau acquired Bruichladdich in September 2012 and has spent the last year working with the distillery management team to prepare for this autumn's launches in travel retail, what it describes as a "uniquely fickle market".
Bruichladdich The Organic Scottish Barley (50% abv, 1ltr), is described as the "backbone of the range" and is an unpeated malt, organic Islay malt.
Bruichladdich Bere Barley 2006 (50% abv,  70cl) is a limited edition unpeated single malt. It is the first time the distillery can boast a malt made from 100% Islay barley.
Bruichladdich Black Art (49.2% abv, 70cl), is described as a "cult cask, secret creation which will be on very limited release".
Port Charlotte PC11 (59.5% abv, 70cl), is a limited edition of heavily peated single malt Scotch whisky.

Organic Scottish Barley
The heavily peated Octomore 6.2 (58.2%, abv 70cl) is matured in cognac casks and has "marine notes of honey and lemon".
Bruichladdich Scottish Barley
Progressive Hebridean Distillers
"Once again, Land and Dram united"
We believe terroir matters
We believe in Islay
We believe in the people
We believe in authencity, provenance and tracebility
We believe in slow
We believe
in challenging
We believe in the soul of the artisan
Jim McEwan Head Distiller


This is classic Bruichladdich an elegant spirit derived from unpeated Scottish barley is bently
Coaxed from our tall stills and slowly matured in American oak casks. These are then carefully
selected by our master distiller Jim McEwan to explore and express the definitive Bruichladdich
style and insight into the heart and soul of our classic spirit.

The Laddie Classic Scottish Barley sets out to define who we are ultimate provenance, ultimate
traceability an achingly slow distillation and maturation on Islay in the finest wood. This complex
single malt has no artificial colouring and is bottled at 50 % ABV without chill filtration to preserve
the natural oils and esters that are so essential to the appreciation of a fine Scotch whisky.

Bruichladdich is Gaelic for stony shore bank and is located on The Rhinns on Islay

We are proudly non-conformist, as has always been the way in these Western Isles – Oirthir Gaidheal, the Coast of the Gaels, the land of the outsider.


At Bruichladdich, we believe the whisky industry has been stifled by industrialisation and self-interest – huge organisations have developed that require a stable status quo to ensure that their industrial processes can run to maximum efficiency, producing the maximum “product” with the minimum input and variation, all to the lowest unit price.

We reject this.

We believe that whisky should have character; an authenticity derived from where it is distilled and the philosophies of those who distil it – a sense of place, of terroir that speaks of the land, of the raw ingredients from which it was made.

We believe in variety, in chance, in progress, in irrationality, in a stubborn refusal to accept prescribed “process”; we believe in following the distilling Muse wherever it might take us. Above all we believe the world needs an antidote to homogeneity and blandness. Since our first spirit ran from our stills on Sunday 27.05.01 we have been on an adventure – sometimes a white-knuckle ride, but a journey that has seldom been dull, often a challenge, throughout a joy and a thrill.


Our raw ingredients are paramount. We use 100% Scottish barley - we believe it's called "Scotch" for a reason. We are the major distiller of organic barley in Scotland and have been instrumental in support for organic farming in the single malt category.  In 2010 we released the first single malt whisky to be made purely from Islay Barley, probably the first in the island's history.

Our farmers know every inch of their land and the meaning of every cloud in the sky.  Our water comes from farmer and friend James Brown’s Octomore farm up on the hill behind our Port Charlotte warehouse; our Islay barley is dried in the sheds of the Wood brothers, Andrew and Neil, up the road at Octofad farm. We believe in community.

We believe our spirit should speak of where it comes from and where it is matured – Bruichladdich is the only major distiller to distil, mature and bottle all its whisky on Islay. Extraordinary to think it could be any other way, isn’t it?

We passionately believe in terroir - in authenticity, place and provenance, in ultimate traceability. We seek to produce the most natural, thought-provoking, intellectually stimulating & enjoyable spirit possible. Obsessive? Probably – but if all you want is a whisky, the world is awash with the stuff.

Lastly, we believe in innovation and progress, with constantly striving to produce a more characterful spirit, one with more integrity and provenance, one that is more expressive of this wonderful island we are lucky to live on. A spirit to put a smile on your face wherever you are, and to help you close your eyes and quietly dream of Islay.

AB Grant & Co Ltd operated offices in Glasgow and London, and during the 1950s and 1960s was producing a London Dry gin, and Gold Label, Special Vat and Talloch blended Scotch whisky brands.
Grants’ was incorporated in 1951 and owned Bladnoch distillery in south-west Scotland from 1956 to 1964, and Bruichladdich on Islay from 1960 to 1968.

14 Jahre alt
50.2 %

Da die Mode, Whisky in immer wieder anderen, zum Teil, seltsamen, Fässern nachreifen zu lassen, immer mehr um sich greift, wollte ich der erste sein, der ein Finish auf den Markt bringt, das, im Gegensatz zu vielen derzeitig erhaltlichen Abfüllungen, an die Anfange der Whiskylagerung erinnert.
Ich erhebe nicht den Anspruch, dass dieser Whisky durch die Nachlagerung im Heringfass besser geworden ist (sonst wurde Whisky vermutlich heute ausschliesslich in Heringfassern lagern) aber er bietet einen weiteren sehr interessanten Aspekt inder Welt des Whiskys.
Geschenkt bekommen von Ulricke und Hermann Rogowski, Tecklenburg, Deutschland.

Finishes mean at Bruichladdich A C E - ing = Additional Cask Evolution

Bruichladdich's Bere Barley 2009 release comes from 4 different Orkney locations and with their interest in provenance and tracability the farms are indentified on the packinging and the label.
The farms are: Wyeland, Watersfield, Richmond Villa, Quoyberstane and Northfield.

Islay distillery Bruichladdich has launched its Rare Cask Series – three single malts taken from the last remaining parcels of whisky distilled in 1984, 1985 and 1986.

Bruichladdich Rare Cask Series
Bygone age: The three single malts date from a very different time in Bruichladdich’s history
Described by head distiller Adam Hannett as ‘the last of their kind’, the three single malts have been bottled at 30-32 years old and are available for about £700 per 70cl bottle.

They date from a period when Bruichladdich was owned by Invergordon – a time of reduced production prior to the distillery’s closure in 1995 under Whyte & Mackay (Bruichladdich was eventually reopened in 2001 after changing hands again).

‘These rare, old single malts are a direct link to our past, to the men who made truly special spirit here while facing very different circumstances to those which we enjoy today,’ said Hannett.

The three whiskies include:

Bruichladdich 1984/32 Years Old (3,000 bottles, 43.7% abv): Taken from 12 casks of ‘classic’ Bourbon-aged Bruichladdich, filled on 31 December 1984 and transferred by former master distiller Jim McEwan into fresh Bourbon casks in 2008.
Bruichladdich 1985/32 Years Old (4,200 bottles, 48.7% abv): Taken from the final 22 casks of legacy stock filled into third-fill Bourbon casks, then re-casked into fresh Bourbon casks in 2012, before a final stint in French oak from ‘one of the greatest French châteaux’ in 2017.
Bruichladdich 1986/30 Years Old (4,200 bottles, 44.6%): Taken from seven oloroso Sherry butts filled in 1986, then transferred by McEwan into Pedro Ximénez Sherry butts from Bodegas Rey Fernando de Castilla in 2012.
Hannett said of the whiskies: ‘They are in their prime, the last of their kind and can never be repeated, never recreated. Nothing quite like them will ever be seen again.’

Following in the footsteps of an industry legend – in this case, Jim McEwan – is no easy task. But Bruichladdich head distiller Adam Hannett is determined to carve out his own niche at the maverick Islay distillery.
Wise words: A pep talk by predecessor Jim McEwan left Adam Hannett ‘absolutely hooked’ on whisky
‘Mum and dad were from Manchester and trained as nurses. They fell in love with Islay while on holiday and moved here in the 1970s. I was brought up at Ardnave House in the north of the island, which was a fantastic place with great beaches to play on.
‘I did a year-and-a-half at Aberdeen University studying marine biology but I didn’t really know what I wanted to do and wasn’t that keen on studying, so I left and came home when I was 20. Distilleries weren’t open to the public so much when I was growing up; they were much more secretive and mysterious in the 1980s. But things had changed by 2004 when I got a job at Bruichladdich working in the shop and conducting tours.
‘I had a pep talk at the start by Jim McEwan and was absolutely hooked from that point on whisky and whisky-making. I worked in the warehouse and did shifts at mashing, and before Christmas you’d stop the stills and everyone would be pulled into the bottling hall to get stock out. There’s not a job I haven’t done in the distillery.
‘Working with Jim and the now retired general manager Duncan McGillivray, I was like a sponge soaking up everything. I call myself head distiller – certainly not master distiller, as Jim was. Maybe one day, but I definitely wouldn’t be comfortable with it now.
‘Every day working with Jim was amazing. You learnt how to conduct yourself as a person for one thing – after all you were representing the distillery. There were no short cuts and it was all about quality and achieving the very best possible.

Head man: For now, Hannett prefers to be called head distiller – not master

‘None of our whisky goes into blends; it’s all bottled as single malt, so it has to be right. Integrity and telling the truth in front of people is vitally important. You also have to have a bit of fun and not take everything too seriously.

‘How do you follow Jim? He was very good at coaching me, telling me to be your own man, do things your own way. That was reassuring. I tried not to think about following in Jim’s footsteps at the first festival masterclass I did. Jim was passionate and flamboyant, a great performer. I’m a bit more sedate!

‘I have a great team around me, including Allan Logan, our production director, who has worked his way up through the ranks and is a really good guy to work with. He’s very calm and knowledgeable. Everybody’s pulling in the same direction.

‘In terms of what we’re doing, it concerns keeping to fundamental principles. We’re passionate about our barley and casks – about sheer quality. We are curators and we are not planning radical changes. The distillery is in fantastic health, and we’ll improve where we can.

‘We’d love to malt here, it’s the missing part of the jigsaw, and we are exploring the feasibility of that. However, we have made some Octomore and Port Charlotte with Islay peat, which we shipped to Baird’s Maltings at Inverness for them to use for us.

Team effort: Everyone pulls in the same direction at Bruichladdich, says Hannett
‘Octomore 07.4 Virgin Oak was my very first expression with the stabilisers off, as it were. It was Jim’s idea to do it, but I actually made it and it’s an absolute flavour bomb. I’m currently working on Black Art 5, and I’ve also done Port Charlotte 2007 CC.01 in Cognac casks, and Laddie Eight for travel retail, which is a new market for us. I decided an eight-year-old would be interesting.

‘The Cognac casks give the Port Charlotte an amazing sweetness. We just filled them and laid them down to see what would happen. We didn’t even necessarily have it in mind for release until we saw how well it turned out.

‘There’s been an assumption that because The Classic Laddie was an NAS expression it would be inferior to some of our other whiskies. About a year-and-a-half ago – long before the whole “transparency” issue with John Glaser and the Scotch Whisky Association came to the fore – we had the idea of putting codes on bottles of The Classic Laddie so that buyers could visit the website and find the recipe for that batch. We decided it was really time to do it when the whole Glaser issue arose.

‘We plan to do the same coding for Port Charlotte Scottish Barley, as essentially it’s the Port Charlotte version of The Classic Laddie – but nobody’s going to find out what goes into the Black Art I’m making!

‘When it comes to my own drams, I’m really enjoying Port Charlotte Scottish Barley just now, and I’m also a big fan of Ardbeg and what they’ve been doing.

‘When I’m not working, my one-year-old daughter Emily takes up most of my time, and I’m also about to start building a house close to the distillery, which will definitely leave me with very little spare time. However, I do love an evening walk on the beach at Kilchoman – very calming.’

December 2017
Exclusive: Scotch whisky distilleries Bruichladdich and InchDairnie have each created what are believed to be the first commercial pot still rye spirits made in Scotland for more than 200 years.

Rye grain InchDairnie
Rye resurgence: Germinating rye grain used by InchDairnie distillery in Fife
By coincidence, Islay’s Bruichladdich and recently-opened Fife plant InchDairnie ran their rye distillations in the same week during November, signalling a revival of the grain in Scotland after a lengthy hiatus.

While other producers, including Lone Wolf, have distilled with rye, these are thought to be the first commercially-sized, rye-dominant pot still distillates using the grain in Scotland for more than 200 years.
InchDairnie’s ‘Ryelaw’ project – the name comes from a neighbouring farm – started this year with experiments in malting, mashing regimes, yeast selection and micro-distilling taking place off-site with a number of specialist firms.
In November, a mixed mash of 51% malted Scottish rye and 49% malted barley, both sourced from Muntons, was run through the distillery’s mash filter and then fermented with a specially selected yeast.
The Ryelaw spirit was distilled once in a pot still and given a second distillation in InchDairnie’s ‘Lomond Hills’ still, which has fixed reflux plates in its neck.
This yielded 40,000 litres of new make spirit, which is being aged in new American Ozark oak barrels. When judged ready, it will be the first release from InchDairnie, which opened in May last year.
The rye for the 2018 campaign has already been purchased, and a local Fife farmer has been contracted to grow the crop for subsequent years.
‘We chose rye because of flavour,’ said Ian Palmer, InchDairnie managing director. ‘For me, a lot of the flavours which other distillers are working with have been wood-driven – particularly through finishing.
‘We want to show that the flavours produced in distilling are as interesting as flavours of maturation. Rye was an obvious one to try.’
Meanwhile, Bruichladdich planted 10 acres of rye on Islay which, after a ‘challenging’ harvest, yielded 13 tons of grain to process at the distillery.
This was used unmalted, along with 45% malted barley, in five mashes.

Bruichladdich rye
Field of dreams: Bruichladdich’s rye crop growing at Coull Farm on the Rhinns of Islay
In an effort to understand how the rye would behave, slightly different techniques were used, such as the order in which the two grists were put into the mash tun, and the mashing temperature.
The distillate is being aged in a mix of new American oak, first-fill Bourbon and some new French oak.
‘We will definitely do it again next year,’ said Bruichladdich distillery manager Allan Logan. ‘We’ve gained a lot of knowledge from this year’s batches and the plans are to plant 20 acres in 2018 to continue the project.’
Lone Wolf in Ellon has been running experimental batches of rye since June 2016, when it trialled a 40% rye/60% malted barley mash.
This was followed by a 60:40 mashbill in August this year, while a 30:70 mash is scheduled to be run next week – the first commercially-sized batch.
The distiller is planning for rye to become a permanent fixture of its whisky portfolio in the future and is still aiming to make a 100% rye whisky.
Meanwhile, another new distillery, Arbikie in Angus, is now ageing a high-strength rye spirit created two years ago using a column still. At least one major distiller is also believed to have experimented with the cereal.
Rye was used in mixed mashes in Scotland during the 18th and early 19th centuries, and in column stills at the end of the 19th century.
More recently, there has been an explosion of interest in rye whiskeys produced in the US, prompting world-leading blended Scotch Johnnie Walker to release experimental rye cask-finished whiskies.
When released, the rye-dominant Bruichladdich and InchDairnie whiskies will both be classified as ‘single grain’ Scotch – that is, grain whisky produced at a single distillery – because ‘single malt’ must be made using 100% barley.
Both whiskies will also qualify as rye whiskies under the US definition, which calls for a mashbill containing at least 51% rye.

InchDairnie Ryelaw
R is for…: Inchdairnie’s ‘Ryelaw’ spirit is taken from the name of a nearby farm
Rye is known as an awkward customer. It can turn to glue when being mashed, and foams wildly during fermentation. Many are the tales of a distiller setting a washback one evening – and returning the next morning to find the tun room knee-deep in froth. The thickness of the mash also means that it can stick to the inside of the stills and burn onto the steam coils.
There is also no single way to process rye. Every country has its own style and, within that, each distiller plays its own variations. For example, in the US and Canada enzymes can be used to assist with processing, but as these are not permitted in Scotch, the naturally-occurring enzymes in malted rye or malted barley have to be utilised instead.
It’s therefore no surprise that four different ways were used to make Scottish rye in the recent pot still revival of the grain in Scotland. ‘The original intention was to malt the rye,’ says Bruichladdich distillery manager Allan Logan, ‘but as we couldn’t get that done, we used a mashbill of unmalted rye and malted barley.
‘Rye is high in betaglucanase, which is why it can turn into wallpaper paste in the mash tun. Some distillers use rice hulls to help with creating a filter bed, but we used malted barley for this, and its enzymes. We ended up with a 55% rye content, which was sufficient to give us five mashes.’
Even then it wasn’t straightforward. ‘Having the rye and barley together in the grist hopper gave us drainage problems on the first mash,’ says Logan. ‘We then mashed the rye on its own at a higher temperature, and then added the malt, though in trying to master the drainage we might have lost some flavour.

‘It was pretty thick and sticky through the stills, and we ran 30 minutes of foreshots and cut quite high to retain the spiciness, which came over in the middle.’
Meanwhile, InchDairnie’s approach with its ‘Ryelaw’ spirit was completely different. Malted rye was used, but kilned at a lower temperature to the malted rye used for flavour in brewing.
‘Malting added flavour,’ says InchDairnie managing director Ian Palmer. ‘It also kept things simple. You have to burst the protein matrix in the grain to release the starch, either by cooking or malting. We also started mashing at a low temperature to ensure the protein enzymes broke the rest of the cell walls.’
In total, 1.5 tons of rye and 1.4 tons of malted barley were milled and mashed at 45˚C, before the temperature was increased to 65˚C to complete conversion. A more dilute water:grist ratio to normal was used because of rye’s stickiness.
Whereas Bruichladdich uses a traditional mash tun, InchDairnie converts in one vessel and then separates the wort from the solids in a mash filter. ‘This stops coagulation,’ says Palmer, ‘while creating more flavour.’
As the mash was thinner, Palmer removed some plates from the filter to retain the optimum thickness of grains on each. ‘It wasn’t as problematic as anticipated,’ he adds, ‘so we could increase the amount of rye and increase the original gravity.’
The clear wort was fermented with Mauri’s ‘R’ yeast, selected for the distillery, and then double-distilled, the first in a standard pot, the second in the distillery’s ‘Lomond Hills’ still, an adaptation of the original ‘Lomond’ still and named after the hills behind InchDairnie.
Rye drum malting at Muntons for InchDairnie
Drum malting: Muntons in Suffolk malted the first rye used at InchDairnie
While the original ‘Lomond’ still had moveable plates in the neck which could vary reflux, the InchDairnie variant’s are fixed. Reflux is manipulated by flooding the plates with condensed distillate. The more that is reintroduced, the lighter the spirit.

‘The first few distillation runs had to be modified to allow for the higher alcohol we achieved in fermentation,’ says Palmer. ‘Accordingly, we filled the first half of the run as a separate batch. The second half was more stable and is now ready for sampling and then filling.’
Lone Wolf distillery in Ellon is also using malted rye – but for another reason. ‘The challenge with processing any unmalted cereals through a four-roller mill is that the kernels are so tough that the mill would struggle to break them apart,’ explains distiller Steven Kersley. ‘The mash would then be like mixing water with whole grains… pointless.’
Then there’s the wallpaper paste syndrome. ‘To get a filter bed, we used 70% malted barley on our first mash, but this week’s is 60% malted barley to 40% malted rye. The husks of the barley give us the filter bed to go through; run-off is slow, but the flavour is great.
‘We got around foaming by putting the 20,000 litres of wort in an 80,000-litre tank, and then gave it a seven-day fermentation, conditioned for 21 days at 1˚C. In distillation, we cut onto spirit at 86% and came off at 68%.’
Lone Wolf is ageing in a mix of ex-Buffalo Trace Rye casks, virgin American oak casks and 50-litre American oak (both with a level three char).
Meanwhile, a mix of new American and French oak (with some first-fill American) is being used by Bruichladdich, and 100% virgin Ozark American oak barrels by InchDairnie.

Ozark oak: InchDairnie is using virgin American oak to mature its rye spirit
Each distiller is already planning for next year. ‘We’d ideally like to do more,’ says Logan, ‘so in spring we’ll plant plant 20 acres over two fields – and we might just up the rye when we distil. We’ll see.’
Diageo will continue to trial rye at pilot plant Leven and two other (unnamed) distilleries – though the presence of a mash filter suggests that Teaninich might be one.
‘It’s important to see this within the context of a series of ongoing experimentations which we don’t always talk about,’ points out the firm’s head of whisky outreach, Dr Nick Morgan. ‘Now we have the pilot plant, we have the flexibility to scale up quickly, but first we want to see what we get from the maturing stock.’
Kersley is already looking at the possibilities which rye gives. ‘It brings an earthiness that’s absent in barley – slightly green with a breadiness and burnt sugar sweetness,’ he says. ‘I’m really excited to use this grain more often in different guises. We’re just at the top of the rabbit hole, but we’re about to sprint down it.’
It’s a similarly bullish outlook in Fife, where Palmer says: ‘We are now collating all of the data we collected and we’ll review internally over the coming weeks, then with Muntons and Mauri, allowing us then to settle on our plan for next year's run. We have already secured the rye for that, and have got the rye growing, here in Fife, for 2019. Ryelaw is here to stay.’
Which begs the question: who’s next?
There’s no increase in capacity at Bruichladdich, but the ownership of French group Rémy Cointreau has seen a steady increase in production levels to 1m lpa in 2017; when the distillery was first revived in 2001, it could only afford to make a fraction of that amount of spirit.

As production increases, warehousing has expanded too, with the construction of three new 10,000-cask cells beginning in November last year.

Bruichladdich’s maltings closed in 1962, but distillery managers have spoken in the past of their long-term ambition to malt on-site again – initially for Islay-grown barley, but then possibly for Scottish-grown barley as well.

Gin: The Botanist

The Botanist is another Scottish gin that draws upon local botanicals to reflect its environment. Produced at Islay’s Bruichladdich distillery on an old Lomond still (named Ugly Betty) rescued from the demolished Inverleven distillery, The Botanist (46% abv; £32) is the island’s first and only gin.

Launched in 2010 – some 130 years after the distillery was founded – the spirit contains 22 wild foraged botanicals, including apple mint, camomile, elder and lemon balm, built around a core base of berries, barks, peels and seeds.


There are many attributes we share with our distant Gaelic forefathers: stubborn, resolute, self-sufficient, tough, hard-working, enduring, straight-talking, emotional, passionate, philosophical and engaging… perhaps with a certain roguish quality.

We are proudly nonconformist, as has always been the way in these Western Isles – Oirthir Gaidheal, the Coast of the Gaels, the land of the outsider.

We passionately believe in terroir – in authenticity, place and provenance, in ultimate traceability. We seek to produce the most natural, thought-provoking, intellectually stimulating & enjoyable spirits possible. Obsessive? Probably – but if all you want is generic spirit, the world is awash with the stuff.

We are Progressive, Hebridean Distillers.

55°93’67.7”N / 6°68’37.5”W



We believe in asking questions, in moving forward regardless of industry convention or the status quo. We continue to rebel against the staid world of Scotch whisky. We pioneer the foraging movement in gin. Confronting transparency, and reconnecting with nature.

This is not one distillery with one style of spirit; this is one project to break every boundary, to challenge every convention.



Any artisanal, 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. These are the reasons we distil, mature and bottle only on Islay. Our commitment to keeping as much of our process here, is not just about protecting that signature salt-citrus tang which comes from Islay maturation. It is also in a commitment to our local community, to providing professional jobs for our locals, and in developing out talent from our remote island home.

Hebridean may refer to Islay and its position as the southernmost island in the inner Hebrides but our position in an archipelago of western islands is not what defines us. We are more than a grid reference on a map. Hebridean runs through our people and our values, those that shape who we are and the decisions we make.

In our community, longevity is valued over speed or symbols of status. Barter thrives. Collective memory, common ownership, gentle defiance, proud non-conformism. These have always been the ways in these Western Isles, but they are threads that still run through our society.




Now-retired Master Distiller Jim McEwan had begun his working life as an apprentice cooper. Duncan McGillivray had come to Bruichladdich as a young fitter and rose to become General Manager. Duncan McFadyen, John Rennie, Neil McTaggart, the list was long. “We were working with whisky legends.”

Highly skilled men, they were determined to make whisky as they too had been taught, by hand, taste, nose and eye. They rejected the onset of modern automation and homogenisation. They would only consider production methods that placed the quality of liquid above everything else.

Now most have retied, but our mission is to preserve their legacy and indeed pass it on to those who will in turn follow us in decades to come.

There is an honesty and an integrity in doing everything here, by hand. It is this manual control of the entire process and the ultimate knowledge of every pipe, every valve, every nuance, that gives us the authority to not only distil three different styles of single malt, but also the first Islay dry gin. It is in our determination to protect our core values, of authenticity, provenance and transparency, that we have earned the right to call ourselves Progressive Hebridean Distillers.


Bruichladdich uses only Scottish barley – we believe it’s called “Scotch” for a reason.

Our stills run at a slow and relatively uncommercial trickle, they won’t be hurried. This helps us create the purest spirit and allows the stillman to more precisely judge his critical “middle cut” – the distilling sweet spot.

This retains the vital natural oils which give our spirit its complex flavour profile and mouthfeel.

E150a is a caramel food colouring. It is often used to standardise colour in the whisky industry. It enables products to appear consistent regardless of the age, type or style of cask a whisky was matured in.

At Bruichladdich we NEVER use E150a. The colour of our whisky is derived only from the casks in which it is matured.

Chill filtration removes the natural oils found in whisky. These are flavour compounds that can form hazes and deposits when stored at low temperatures. However these very same compounds are in part responsible for the complex flavour profile and mouth feel of single malts.

At Bruichladdich we NEVER chill-filter our whiskies. We would rather a haze in the glass than lose the flavour and texture created all those years ago during fermentation and ameliorated over years of maturation.



We can be as serious as you like, we'll wax lyrical about the most intricate detail of whisky-making for hours and hours and hours on end. But spend a minute round the distillery and you'll come to know, that it's a sense of humour that keeps us all going.

The original WMD bottling certainly tickled us. The story began with a letter from the Defence Threat Reduction Agency, inquiring as to why we were shipping distilling equipment that could be adapted for sinister purposes. Never one to miss a trick, or a PR spin, then MD Mark Reynier embellished events, capturing the attention of the nation and the headlines of several respected press.

The full WMD story, including details of subsequent bottlings can be found on our website:

Lurking in our depths, these defiant days of irksome provocation live on! As a symbolic salute to those of you who share our sense of foolery, we present to you the lucky few, WMD III: The Legend Resurfaces.

Adam has hunted out the last parcel of the original 1991 spirit, now at a sublime 25 years old. Originally filled into refill sherry casks, this unpeated Bruichladdich was then transferred into Spanish red wine casks in 2006. This third iteration has been balanced with refill bourbon casks, just as its predecessor.
1,991 bottles have been liberated from our warehouses for this web exclusive. In a bid to make buying as democratic as possible, we've restricted purchase to one per person.

Brief Details:
• Laddie Shop online exclusive, one per person
• 1,991 bottles only (700ml)
• 46% alc. / vol.
• £300 including VAT
• 25 aged years
• Component 1: 15 years refill sherry maturation before a final 10 years Spanish tempranillo cask maturation (approx. 7 parts)
• Component 2: 25 years refill bourbon maturation (approx. 2 parts)
2018; All whisky produced is based on Scottish barley, 35 % from Islay, 5 % Organic. Output 1 million litres. 60 % is Bruichladdich, 30 % Port Charlotte, 10 % Octomore.

Nowhere is the philosophy of barley exploration more important to us than here on Islay. Bruichladdich Islay Barley explores the influence of our island climate on the barley. Surely the conditions on this westerly rock at the edge of the Atlantic must bring something extra to the barley and to our expressive, floral single malt whisky? The airborne salt spray that washes the fields and our warehouses must leave its mark on cask and liquid?

New this year, our 2011 Islay Barley is now placed in the silver-grey tins familiar with our barley provenance series; Islay barley, Bere barley and Organic barley. This barley exploration range looks deeper into the esoteric diversity of our essential raw material - for Islay Barley - where our barley is grown. This is the ultimate expression of Islay terroir.


— Unpeated Islay single malt Scotch whisky
— 6th release in Islay Barley exploration series
— Distilled using 100% Islay barley
— Multi-farm single vintage
— Publican & Oxbridge barley varieties
— 75% first fill American whiskey,
— 25% ex Vin Doux Naturel from Southern France and ex French and Austrian sweet wine casks
— 50% vol. for maximum mouth feel
— The Islay harvest took place from 31st August to the 1st September 2010.

As distillery shop manager, and now private client manager, Mary McGregor has become a familiar, welcoming face for whisky lovers walking through Bruichladdich’s blue gates. She tells about growing up behind the distillery, and a special 40-year-old whisky gifted by Jim McEwan.

Local resident: Ileach Mary McGregor assisted with the reopening of Bruichladdich in 2001
‘I grew up on Gartacharra, our family farm located behind Bruichladdich. I’ve found written records that our family has had it at least since 1830, but it probably goes farther back. The maternal side of my paternal family were on Islay a lot longer than those records too. My paternal McGregor side comes from the Trossachs area outside Glasgow. They’re relative newcomers – they’ve only been here on Islay for 200 years or so.

‘The farm is still in the family and my brother runs it. When I was a child it was a dairy farm, then we moved on to cattle and sheep, and now these days it’s mostly beef cattle.

‘If you ever look at a map of Islay, there wouldn’t be much writing on it unless we wrote out the names of all the hills and fields ourselves. Even our fields have names. So right across Warehouse 12 (I call it “The Cathedral”), the name of that field is “Canada”. I like the idea that we’re growing the barley for Bruichladdich in “Canada”.

‘My dad used to help take the barley from the pier. It was delivered by boats called puffers which were the lifeline for the island up until the middle of the last century, as they delivered everything to the islands. He would unload the barley off the puffer with one of his beloved horses and take it to the malt floor located above the mill house.

‘He also collected the draff from the distillery to feed his cattle. Us children would go along with him to shovel it into the trailer whilst he went upstairs to have a dram with the manager of the time. We would play hide-and-seek in the stillhouse and get chased by the stillman – what an amazing playground to have. Farm children never got holidays, we just worked on the farm helping with all the different and varied jobs to do for each season, which made us very resourceful when it came to playtime. We made a swing using the branches of an old tree, and we used an old barrel and a plank of wood to make a see-saw; hay bales also make a great den.

Even the barley used for Bruichladdich has been grown by the McGregors

‘My dad, both my grandfathers, cousins, uncles and aunts have all worked at the distillery and my great-grandfather helped build it in 1881. I started working at Bruichladdich in 2003 although I did assist in the very beginning when Mark [Reynier] bought the distillery. I was mostly in the office, filing and answering the phone. I was lucky to be in the distillery the day the first spirit ran. What an emotional day that was. Jim [McEwan] and Duncan [McGillivray] and all the boys were laughing and dancing around the stillhouse. I’m sure a few tears were shed around the island that day too.

‘Since then, we’ve not really changed since the takeover [Rémy Cointreau bought Bruichladdich in 2012] and we’ve managed to keep to our values as “Progressive Hebridean Distillers”. That idea is our philosophy and we’ve stuck by it since day one. We’re staying true to ourselves.

‘Though I worked as the shop manager and senior tour guide for a while (we get more than 30,000 visitors a year), my new role is now private client manager. I get to spend more time with all of our amazing clients, most of whom have been with us on this wonderful “Laddie” journey from the start and whom I now proudly call my friends. There’s nothing better for me than to take a client and show them their cask that I sold to them 10 years ago – it’s like visiting a member of the family. Some of them have a tear in their eye when they visit their cask; it’s a special moment.

For some of McGregor’s clients, visiting their cask is like visiting a member of their family

‘Coming back to Bruichladdich is like coming back to visit an old friend – it’s a comfort blanket.

‘I’ll give you an example. I’ve got a Swedish client that comes over twice a year, and he’s lived in the same part of Sweden all his life. When he comes to Islay and the Bruichladdich shop we all know him by his name. When he goes to the Co-op shop in Bowmore he’ll get an “Oh gosh you’re back again. Where are you staying? How long are you here for? It’s so nice to see you,” from everyone. He’ll drive along the road and everyone will wave to him with the “Islay wave”, as it is known. Once he told me, “Mary, I’ve stayed in the same area all my life and I don’t know my next-door neighbour’s name”. So that brings it home on what it means exactly to visit Islay. It’s the people that matter.

‘I know that we’re the whisky epicentre of the world, and we’ve got these beautiful beaches, but we also have amazing people, including everyone here at Bruichladdich. We’re all superstars.

‘My favourite Bruichladdich? The one for me that has the most powerful story behind it is the 40-year-old, as my dad was still working at the distillery at the time it was made. When we decided to release it in 2004 I had also lost my dad that year.

‘When we were putting it all together I said: “Gosh, can you believe that those casks have been sitting in Warehouse 6 all my life? I’ve been walking past that warehouse to go to school, to go on my first date and everything.” Jim McEwan then went and came back with a 200ml bottle for me, because he knew I couldn’t afford it at £1,000 a bottle. He said: “I want you and your brother to toast this for your dad on Christmas morning”. That’s exactly what we did, and that’s very close to my heart. I can’t ever forget that whisky.

‘I know this sounds a strange thing for me to say – although I am born and raised here, I now feel I have come home working here. Life is all about the people you meet and the places you visit in your life – I am very lucky in that I get to do all that on my own doorstep.
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