The Bruichladdich distillery was reopened in 2001 after years of only sporadic production, and has since then set itself apart as one of the most exciting and at times most controversial distilleries in Scotland. Much of the equipment used at Bruichladdich dates as far back as the distillery’s early days and includes a cast iron mash tun circa 1818 that was originally from Bunnahabhain, and an original belt driven “Boby” mill built in 1913. In a seeming juxtaposition, this largely Victorian equipment has given rise to some of the most innovative whisky produced in recent years.
The distillery produces spirit in a number of different styles including a four times distilled spirit, a spirit distilled using barley grown on the island, and a range of peating levels from “Port Charlotte” at around 40 PPM to Octomore with the highest phenolic content of any whisky currently produced at upwards of 140 PPM. Bruichladdich itself is minimally peated and has a softly coastal, malty profile with gentle melon and citrus-led fruitiness. At its best it is a whisky highly evocative of the place where it was produced and older bottlings, particularly those from 1970, are held in high regard.