Bruichladdich

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Bruichladdich

Bruichladdich

(brook-LADDIE) Bruichladdich distillery is the home of four different malts: the unpeated Bruichladdich, the heavily peated Port Charlotte, the even more peated (and rarely seen) Lochindaal and the super heavily peated Octomore. The distillery was built in 1881 by the Harvey Brothers and at the time it was viewed as a very modern establishment. It is situated in The Rhinns, in the west of the island, overlooking Loch Indaal. It ran under a succession of different owners including Whyte and Mackay and Murray McDavid before being purchased by Remy Cointreau in 2012.

(brook-LADDIE) Bruichladdich distillery is the home of four different malts: the unpeated Bruichladdich, the heavily peated Port Charlotte, the even more peated (and rarely seen) Lochindaal and the super heavily peated Octomore. The distillery was built in 1881 by the Harvey Brothers and at the time it was viewed as a very modern establishment. It is situated in The Rhinns, in the west of the island, overlooking Loch Indaal. It ran under a succession of different owners including Whyte and Mackay and Murray McDavid before being purchased by Remy Cointreau in 2012.

About Bruichladdich

(brook-LADDIE) Bruichladdich distillery is the home of four different malts: the unpeated Bruichladdich, the heavily peated Port Charlotte, the even more peated (and rarely seen) Lochindaal and the super heavily peated Octomore. The distillery was built in 1881 by the Harvey Brothers and at the time it was viewed as a very modern establishment. It is situated in The Rhinns, in the west of the island, overlooking Loch Indaal. It ran under a succession of different owners including Whyte and Mackay and Murray McDavid before being purchased by Remy Cointreau in 2012.

Unlike neighbouring distilleries on the island of Islay, the Bruichladdich range is made without peat. Without the influence of smoke, the distillery highlights the brilliance of its raw ingredient – barley. Stepping further outside of whisky tradition, Bruichladdich has traced ingredients from origin to bottling, embracing each growing season, the subtlety of changing barley varietals and the methods applied in cultivating them.

With the same vigour, the distillery has been patient and purposeful in its distilling process; employing slow fermentation in wooden washbacks, followed by trickle distillation through tall, narrow-necked stills before filling this 100% Scottish barley distilled spirit into an ever-evolving selection of high-quality casks.

A final commitment to quality and community sees the whisky bottled unchill-filtered and without added colouring, inside the distillery gates using Islay spring water. For over two decades, Bruichladdich has filled its warehouses with these high-provenance single malts, while carefully safeguarding the ageing stocks created by a previous generation of distillers.

Through this passion project, the Bruichladdich mission has evolved. What began as a pursuit of flavour — bringing terroir to whisky — has grown into a deeper understanding of how whisky and agriculture are intrinsically linked. Along this journey, the distillery has explored how whisky can act as a force for positive change, continuing to reconnect land, community and dram.

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