Bunnahabhain — meaning ‘mouth of the river’ in Gaelic, stands at the mouth of the Margadale Spring on the shores of the Sound of Islay on the island’s remote North East coast. Founded in 1883, much of the spirit was produced for blending and it wasn’t until 1979 that the standard 12 Year Old Single Malt was released.

Historically Bunnahabhain produced a peated whisky, not unlike many others from Islay. However, since the 1960’s the vast majority has been unpeated. These days, only around 20% of the output is peated, which is primarily used for the heavily peated Toiteach a Dha, and some other limited bottlings, setting it apart from many of the other Islay distilleries.

The large stills produce a light and delicate new make that has traditionally been filled into ex-Sherry casks, adding a sweet fruitiness, and spice. When matured in refill or ex-Bourbon casks, the whiskies display a fresh saltiness, a reflection perhaps of the distillery’s coastal location. It’s this distinctively oily, unpeated style of whisky that has made its name with whisky fans the world over.

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