Under the guidance of Mark Reynier and Jim McEwan, Bruichladdich has created a wide range of experimental single malt whiskies. In addition to their “classic” non-peated range, they have also produced peated malts (the 3D range, Port Charlotte, and Octomore, the most phenolic distillate ever created), triple- and quadruple-distilled whiskies, and a program of cask finishes (referred to as Additional Cask Enhancement by Bruichladdich). Since being purchased by French group Rémy Cointreau in 2012, the distillery has focused more on producing more traditional, Scottish barley-based whiskies.

This Bruichladdich Islay Barley was produced using barley harvested from Rockside farm on Islay. It was distilled very slowly to extract as much oil and fat from the barley as possible, making it a true expression of the terroir of the island. Bottled at 50% without cold filtration, Islay Barley is marked by notes of honey, heather, yellow and exotic fruits, and sweet spices.