Bruichladdich

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OCTOMORE DEFIES LOGIC, REWARDS THE UNREASONABLE.

IT TAKES COURAGE AND BELIEF.

BUT FOR THE SEEKER OF TRUTH, THERE IS LIGHT.

Member Since AUGUST 14, 2020
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Highlights
What's So Special About Islay Barley?

We’re not saying whisky made with Islay barley “tastes better” than whisky made with barley grown in Aberdeen or grown on a different single farm; we are saying they all taste different. With thanks to Hunter Jackson of JFS farm supplies, Andrew Jones of Coull Farm Islay, and Stuart Doyle of Islay Taxis, for the aerial photo. The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure: WMD – The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure:

Bruichladdich Distillery

The fields surrounding the Loch at Ballinaby and Rockside are underlain by gravels and sands deposited by rivers coming from the melting glaciers, giving them good drainage and better soils for growing barley for whisky-making. The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure: WMD – The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure: The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure:

Happy Retirement Margaret Shaw!

Proud housekeeper, chuckler, sausage-supplier, and generous distillery stalwart, Margaret Shaw retires today. She’d go around Loch Gruinart and pick up the children for school, including the Hannett children Adam (now Head Distiller) and Kate (our roving reporter) and Andrew Jones (our supplier of malting barley from Coull Farm). Donnie died suddenly, 15 years ago, and the job coming up at Bruichladdich, “was a godsend, when I was at my most vulnerable. They were good days, the old days, Jim was very good to us.

Was Bruichladdich whisky originally peated?

Blended whisky was the fashionable drink at the end of the 19th century, and the Harvey brothers who built the then uber-modern Bruichladdich wanted a highly flavoured malt to blend with the colossal output of grain whiskies from their two huge Glasgow based distilleries at Yoker and Port Dundas. A slight doubt is cast over the question by none other than Alfred Barnard, the celebrated Victorian journalist, soap salesman, and author of perhaps the finest book about Scotch whisky ever written ‘The Whisky Distilleries of the United Kingdom He meticulously records many details, and writes that every single one dries its malt using peat – with the exception of Bruichladdich where the method of drying the malt is not mentioned at all. They are filled with the wonderful peated spirit, distilled at Bruichladdich, that proudly carries the names of this beautiful village and farm, now known to whisky enthusiasts all over the world.

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