Islay Whisky

Bunnahabhain Whisky was established in 1881 and is currently the only distillery on Islay to use pure spring water in the production. The spring water is drawn from the underground Margadale River and the cooling water sourced from Loch Staoisha, which lies nearby. The Bunnahabhain XII-Year-Old has been distilled in copper, cut with spring water and aged in Bourbon Barrels, Ex-Sherry casks and refill whisky barrels for 12 years. Fruity and floral with hints of dried fruit and a subtle prevalence of smoke.

The Bunnahabhain 18-Year-Old Islay Single Malt Scotch Whisky has been cut with pure spring water, drawn from the Margadale River and aged for 18 years in Bourbon Barrels and Ex-Sherry Casks, with the sherry being more prominent. Back in 2010, the distillery stopped adding caramel and chill filtering and then the whisky was rebranded with the emphases on the increased alcohol 46.3% ABV and the labelling ‘Natural Colour Un-Chillfiltered’. Fragrant nose with dried fruit notes, rich honeyed nuts, toffee and slight hints of spice.

The Bunnahabhain Ceobanach (Smoky Mist) Whisky is INTENSELY PEATED and matured solely in Ex-Bourbon Barrels. The Peated Whisky is based on the original 1881 style, when all the whisky was peated and is assumed to be a 10 year old Scotch Single Malt with Master Distiller Ian MacMillan overseeing the process. Intense, phenolic, fragrant smoke, light tar, sweet oak, seaweed, creamy.

The Bunna Stiuireadair was created by Bunnahabhain's Master Blender Kirstie McCallum. 1st and 2nd fill Oloroso Sherry Casks at different ages were chosen from different storage location, with varying exposures, creating a coastal single malt scotch whisky, matured, aged and bottled at Bunnahabhain Distillery. Dried fruit and creamy caramel with hints of brine, vanilla, nuts and a touch of spice.