The whisky we distil from the organic barley of Mid Coul reflects the complex natural flavours of the landscape. Just as our stillmen refuse to abandon the traditional crafts of distillation in favour of automation or industrialisation, so farmer William Rose rejects the use of herbicides, pesticides and artificial fertilisers. Crop rotation is key. Our barley must take its turn in a seven year farm cycle that also produces organic cattle, sheep, oats, beans, grass, carrots, market gardening and a megawatt of green electricity. Respecting the land, the soil and the climate nourishes a genuine and thorough understanding of terroir and the results are pure Bruichladdich.

“The nose starts on hints of burlap, butter and whole grain bread, although there is room for some fruitiness too, like apple cider and galia melon. The palate is creamy with a pleasant initial fruitiness followed by warming spices, but also a fudge-like sweetness. Overall a very enjoyable experience, even top-notch considering its age.” – Thijs Klaverstijn, Distiller