Distillery: Bruichladdich
Bruichladdich was built in 1881 by the Harvey brothers—William (32), John (31) and Robert (23)—on the shore of Loch Indaal, on the Rinns of Islay, the westernmost part of the island. The Harveys were a dynastic whisky family that had owned two Glasgow distilleries since 1770. Using an inheritance, the three brothers combined their talents to build a third distillery—Bruichladdich—designed by John, engineered by Robert, and financed by William and other family members. At the time, the distillery was a state-of-the-art design unlike Islay's older distilleries, which had developed from old farm buildings. It was built from stone from the sea shore and has a very efficient layout, built around a large, spacious courtyard. The uniquely tall and narrow-necked stills were chosen to produce a very pure and original spirit, the opposite of the styles produced by the older farm distilleries. Bruichladdich was run by William Harvey, after a quarrel with his brothers before the distillery was even completed, until a fire in 1934 and his death in 1936. Over the next forty years it subsequently changed owners several times as a result of corporate take-overs and rationalisation of the industry, narrowly avoiding closure until 1994, when it was shut down as being 'surplus to requirements'. The distillery was subsequently purchased by a group of private investors led by Mark Reynier of Murray McDavid on 19 December 2000. Jim McEwan, who had worked at Bowmore Distillery since the age of 15, was hired as master distiller and production director. Between January and May 2001 the whole distillery was dismantled and reassembled, with the original Victorian décor and equipment retained. Having escaped modernisation, most of the original Harvey machinery is still in use today. No computers are used in production with all processes controlled by a pool of skilled artisans who pass on information orally and largely measure progress using dipsticks and simple flotation devices. On 23 July 2012, it was announced that Rémy Cointreau reached an agreement with Bruichladdich to buy the distillery for a sum of £58m.[2] http://en.wikipedia.org/wiki/Bruichladdich_distillery
Items under distillery Bruichladdich
Port Charlotte Cask Exploration Series PMC 01 Heavily Peated 9 Year Old Single Malt Scotch Whisky
Port Charlotte PMC:01 is a story of place. The sixth release in this Cask Exploration series, the 2013 vintage... More ›
Octomore 14.2 is distilled from 100% Scottish mainland Concerto barley and is malted to 128.9 PPM. Instead of... More ›
Bruichladdich Re/Deeme 30 Years Old
The Bruichladdich Thirty has spent the entirety of its maturation life in handpicked, exceptionally rare... More ›
Octomore 14.1 is the backbone of the series and offers a necessary comparison from the other expressions... More ›
Bruichladdich Black Art 29 Years Old Edition 10.1
The tenth edition of this limited edition series, Black Art Edition 10 encapsulates the enigmatic alchemy of... More ›
Bruichladdich 1988 30 Years Old Rare Cask Series
This landmark 1988 vintage has never been re-casked. It has matured over 30 years in a warehouses in the same... More ›
Bruichladdich The Classic Laddie Scottish Barley
THIS SINGLE MALT SCOTCH WHISKY WAS ORIGINALLY CRAFTED BY DISTILLING LEGEND JIM MCEWAN TO SHOWCASE OUR FLORAL... More ›
Introducing the Port Charlotte 18 Heavily Peated Islay Single Malt Scotch, a limited 2024 release comprising... More ›
Bruichladdich Octomore 12.1 Super Heavily Peated
Octomore 12.1 is the necessary control for the rest of the series. Mainland grown Scottish barley is distilled... More ›
Bruichladdich Octomore 12.2 Super Heavily Peated
This Octomore 12.2 would spend three and a half years in ex-American oak casks, building a solid foundation of... More ›
Bruichladdich Octomore 12.3 Super Heavily Peated
Octomore 12.3 is a single vintage, single field, single malt. Raised in Church Field on Octomore Farm by... More ›
Bruichladdich 1986/30 Magnificent Seven
Ultra-rare. This is our elegant, floral Bruichladdich with intense, full-term sherry maturation. First filled... More ›