bruichladdich.com

Introduction

Bruichladdich – Port Charlotte – Octomore

We Believe Terroir Matters

We believe that Islay whisky should have an authenticity derived from where it is distilled, and where it is matured… from the philosophies of those who distill it: a sense of place, of terroir that speaks of the land, the barley and water from which it was made, and of the human soul that gave it life.

There are many who would see whisky distilling as an industrial process – a means of standard manufacture and nothing more. We understand distilling to be an ancient art, one that has intrigued the human spirit for centuries. A black art, a mysterious and enigmatic alchemy, that explores the very depths of the distiller’s soul.

Bruichladdich distillery was revolutionary when it was built in 1881. It was created by the Harvey brothers – enthusiastic and entrepreneurial young members of a Glasgow whisky dynasty – with the aim of producing the purest, lightest, most floral spirit possible.

Only 100% Scottish-grown barley is triple distilled through tall, elegant stills, and matured for all of its life in warehouses on Islay’s Atlantic coast.

The only major distiller to bottle spirit on the island itself, Bruichladdich never adds colour or chill filters, retaining the vital, natural oils, which give the spirit its complex flavour profile and unctuous mouth feel.

With a reputation for producing cult single malts that challenge the malt convention, Bruichladdich produces three different brands – Bruichladdich, always unpeated; Port Charlotte, heavily peated; and Octomore, the most heavily peated spirit in the world. 

terroirs

people

Adam Hannet / Master Distiller

Adam Hannett

Head Distillersince 2015

Brought up on Islay, Adam left the island to go to university, but soon returned and began working as a tour guide at Bruichladdich, which is where he claims his education really began.

Adam quickly moved from the visitor centre to become a warehouseman, mashman, and then stillman, before being appointed Head Warehouseman. His hard-working ethos and natural skills as a blender soon caught the eye of Jim McEwan, and he began a long apprenticeship, shadowing the Master Distiller as he monitored the maturation of whiskies in the warehouses.

In 2015, when Jim retired, Adam Hannett became head distiller at Bruichladdich, the man now ultimately responsible for the quality of spirits at the Progressive Hebridean Distillery.

Allan Logan / Production Director

Allan Logan

Production Directorsince 2015

Our distillery manager is the fourth generation of his family to make whisky on Islay, and describes distilling as: “embedded deep in our very DNA.”

Allan joined Bruichladdich when the distillery rose from the dead in 2001, and soon became involved in every aspect of coaxing the old Victorian machinery back to life. Working with his mentor Jim McEwan, he quickly rose to become Production Director when Jim retired in 2015.

time

  • 1881

    The brothers William, Robert and John Harvey

    Bruichladdich distillery was revolutionary when it was built in 1881. It was created by the Harvey brothers – enthusiastic and entrepreneurial young members of a Glasgow whisky dynasty.

  • 1994

    The brothers fell out, and poor management, prohibition, the depression and two world wars saw it change ownership many times, without ever attracting the investment that that would have enabled it to compete in the modern world. The distillery closed in 1994.

  • 2001

    After a period of closure, the now semi-derelict distillery was purchased in 2000 by a group of private investors – including Simon Coughlin Bruichladdich CEO, who saw a unique opportunity in the old fashioned plant. The first distillation was to happen in 2001.

  • 2015

    Allan Logan has been appointed Production Director, and Adam Hannett Head Distiller at Bruichladdich. The new appointments have been made, following the recent retirements of Master Distiller Jim McEwan and General Manager Duncan McGillivray.