Detailing all the experimental bottlings of single malt Bruichladdich created under the guidance of Mark Reynier and Jim McEwan would require writing a lengthy chapter, as their innovative minds tackled numerous challenges. In addition to the “classic” range of unpeated whisky, there was initially the distillation of peated malts (the 3D range, Port Charlotte, and then Octomore, the most phenolic distillate ever produced), followed by triple and quadruple distillation experiments. Not to mention the cask enhancement program, referred to by the “laddies” as A.C.E (Additional Cask Enhancement) rather than finishing.

Acquired by the French group Rémy Cointreau in 2012, the distillery appears to be focusing more on producing classic versions exclusively from Scottish barley.