| Region of production: | Islay |
| Distillery Location: | Port Askaig, Argyll and Bute |
| Year Established: | 1883 |
Top Spirits Produced
- Core Range:
- 12, 18, 25, 40 Years Old
- Toiteach a Dhà, Stiùireadair
- Travel (Duty Free) Range: Eirigh Na Greine, Cruach Mhona, An Cladach
- Limited Releases: 2008 Mòine Bordeaux Red Wine Cask Matured, Mòine Brandy, Mòine Oloroso, Ceobanach
- Distillery Exclusives: Mòine Marsala, 2005 Palo Cortado Cask Finish
- Rare: 1980 Canasta, 46 Years Old
Average Total Production
- 2.7 million liters neutral spirit before aging
Summary
Bunnahabhain, meaning “mouth of the river” in Gaelic, was founded in 1883 by William Robertson and the Greenlees brothers, William and James, on a property near the Margadale River. Four years earlier, Robertson and the brothers had established the Islay Distillery Company. In 1887, their company merged with William Grant & Co, creating Highland Distillers.
Essential to Bunnahabhain’s history is the distillery’s early reliance on trade by sea; the first road that could be used for transporting supplies was built only in 1960. Bunnahabhain has closed multiple times in its history: from 1930 through 1937, from 1982 until 1984, and in 1999 when Edrington took over Highland Distillers. Burn Stewart Distillers purchased the distillery in 2003, then merged with Distell in 2014.
Style & Distillation Techniques
Bunnahabhain is historically known for its unpeated whiskies but in 2006 began to release peated expressions under the Mòine line (Mòine meaning “peated” in Gaelic). The light style of the Bunnahabhain whisky begins with the water source; this is the only Islay distillery to use pure spring water, unaffected by local peat bogs. Two types of barley are used, depending on the style of spirit being produced. The stills are the tallest on Islay, and the long swan necks are credited with adding a lighter, delicate flavor to the spirit. All spirits are non-chill filtered and naturally colored.
Producer Website: Bunnahabhain