BRUICHLADDICH

Bruichladdich (pronounced Brook-laddie), meaning 'bank on the shore', was built in 1881 on the edge of Loch Indaal on the most westerly point of Islay. In 2000, the distillery was purchased by a small group of independent investors (including Murray McDavid owners) who renovated the Victorian equipment and in effect, turned the Bruichladdich distillery into a working museum.

The Bruichladdich philosophy is to produce the most natural and enjoyable whisky possible. The whiskies are bottled on Islay. They are all bottled naturally, free from colouring, and chill-filtered for extra flavour and texture. Where necessary, the whiskies are reduced to 46% with Islay spring water prior to bottling. This is approximately 14% more alcohol per bottle than a standard strength whisky.

Adam Hannett

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.