To recount all the experimental bottlings of single malt Bruichladdich created under the leadership of Mark Reynier and Jim McEwan would require writing a long chapter, as their constantly active minds took on numerous challenges. In addition to the “classic” range of non-peated whisky, there was first the distillation of peated malts (the 3D range, Port Charlotte and then Octomore, the most phenolic distillate ever produced), triple and then quadruple distillation, not to mention the cask enhancement program, for which the “laddies” prefer the term A.C.E (Additional Cask Enhancement) to finish. Acquired in 2012 by the French group Rémy Cointreau, the distillery seems to be leaning towards the production of more classic versions, using exclusively Scottish barley.