Our third Release is now available.  

Matured for three years in a combination of fresh and refill barrels and then finished for three and a half months in active Oloroso sherry butts.   Added to the vatting were four refill Bourbon barrels.    This is the first release for which we have used our own spring water to reduce the whisky to 46% alcohol strength, this water comes from Octofad Farm, on the Rhinns of Islay.

The whisky was vatted and reduced to bottling strength at Bruichladdich Distillery and then shipped in 1000 litre transit tanks to Houston Bottling Co for bottling.

This Release is similar in style to the other two Releases but each has a subtle difference which is noticable  if all three are tasted along side each other.