Bruichladdich believe terroir matters- they are the only major distillery to distil, mature and bottle all of their whisky on Islay- All of the time.  The distillery has made commitments to Islay farmers who now grow barley exclusively for them, enabling a single malt from 100% Islay barley for perhaps the first time in the island’s history.  At Bruichladdich, there are no computers, no technicians in white coats, but over a century of combined experience in the team of artisans and a faith in the equipment their predecessors installed and which still runs today- One wash still from 1881, recently renovated, may be the oldest in Scotland.

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This Single Malt Scotch whisky has been crafted from individually selected casks to showcase the classic, floral and elegant Bruichladdich house style.  Unpeated.  Made from 100% Scottish Barley, trickle distilled, then matured for its entire life by the shores of the Lochindaal in premium American Oak.  No added colouring, non-chill filtered.


The ultimate expression of provenance- single Islay farm, single field and single vintage.  The grain for this iconic whisky was grown for Bruichladdich in the Minister’s field at Rockside Farm by Mark and Rohaise French.  Unpeated and matured in American Oak entirely on Islay.  No added colouring and non-chill filtered.


We believe an “Islay” whisky should live and breathe the fresh salt tang of Islay air, all its life. This is not a spirit distilled on the island and immediately shipped off to the mainland to mature in some undisclosed warehouse. This 10-year-old Port Charlotte has been conceived, distilled, matured and bottled on Islay alone. We are a young team with deep-rooted values, and an ambition to make the ultimate “Islay” Islay whisky. A whisky made by people not software; a whisky watched over every day of its maturing life by those who made it; a whisky born of a community, of a vision and a burning desire to kick start a single malt whisky revolution. This Port Charlotte 10-yearold is who we are. This is where we’re from.


We believe in barley, in its origins and its provenance. To us, barley is the essence of single malt whisky, a living expression of the land that nurtured it. Many other distillers source it from global markets at the best price – a mere commodity. In 2004, backing our drive for the ultimate “Islay” Islay single malt, farmer Raymond Stewart grew barley for us at Kentraw, just a mile from the distillery. His harvest was then malted and distilled separately – we believe the first time ever an Islay single malt had been made exclusively from 100% Islay grown grain. Today, the heavily peated malt for this new dram has been created from harvests brought home from three Islay farms, by Raymond and his farming colleagues Neil McLellan and Raymond Fletcher. The resulting rich, aromatic Port Charlotte wash was trickle distilled in our Victorian Stillhouse during 2011. Moving forward we now have 19 farmers who have made the commitment to grow for us and to whom we are equally committed. This Islay barley is who we are. This is where we’re from.


This, Octomore 07.3, is the second release of Octomore of Octomore – Octomore whisky made from barley grown two miles along the coast from the distillery at farmer and friend James Brown’s Octomore farm. It was distilled in 2010 from grain harvested on Lorgba field the previous summer, peated to 169ppm and matured here on Islay for all its life in American bourbon barrels and Spanish wine casks of Ribera del Duero. Uber provenance, uber experimental, Octomore of Octomore embodies the quintessence of our philosophy.

Octomore Masterclass 8.1

The spirit of Octomore has been defying logic for over fifteen years. The “what if” moment that once seemed almost absurd has progressively morphed into something endlessly alluring. It begat liquid like no other, an elusive collection, the stuff of legend.

Now, suddenly, there are Eight. Led by the structural brilliance of 08.1, we can pause at this symbolic moment to enjoy a single malt Masterclass. The experimental ethos, the muscular quality, is still very much to the fore, but there is enlightenment now, a sure-footed confidence. 08.1 is the necessary benchmark, the launch pad from which others can only follow.

Here is our first encounter with the colossal numbers, and the epiphany that follows the cork being lifted. Are the numbers a distraction? For it appears there is to be no ordeal by fire, no unbearable assault on the senses.

Octomore Masterclass 8.2

Initiation brings provocation. All of the opulent spirit in Octomore Masterclass 8.2 spent the first six years of its life in one of three different styles of wine cask.

French Mourvedre – a red wine grape that has a reputation for producing intense red fruit, and strong, earthy, even gamey flavours. Austrian sweet wines – full bodied and charming with an ability to challenge convention with innovative techniques. French Sauternes – casks from the Graves section in Bordeaux that previously held some of the most revered and exclusive dessert wines the world has ever seen.

All the above were second fill casks which had calmed the wood perfectly in preparation for a longer maturation with the mighty Octomore before being ACEd into fresh Amarone casks for a period of two years before bottling.

Octomore Masterclass 8.4 Virgin Oak

The gamechanger. The effect of virgin oak on spirit can be dramatic. How do you control the immense sensory forces in play while retaining the subtle complexity which built the reputation of Octomore?

The solution demands a complex cask management system. Although all the spirit in 08.4 is eight years old, just 20% has been held full-term in virgin oak. 80% was originally introduced to American oak, first-fill ex-Bourbon casks, before being transferred into the European virgin oak that had previously held Octomore 07.4. The cooperage (“tonnellerie”) used to build these casks is based in Jonzac, France. Tonnellerie Radoux is a company that takes immense pride in its work, from the provenance and traceability of the timber used, to its seasoning and final selection. Developed by some of the world’s most highly skilled oenologists, the specific toast profile, or ‘bousinage’, is also vital to the creation of these great casks.