Bruichladdich head distiller Adam Hannett has been promoted to the position of master blender at the Islay distillery.

Adam is a long-serving employee at the distillery, having joined as a tour guide in 2004. After moving into production, where he worked closely with legendary master blender Jim McEwan, Hannett stepped up to the head distiller position when McEwan retired in 2015.

Hannett has always attributed a large part of his and Bruichladdich’s success on the influence of Jim McEwan. Even as he earned the title in his own right, Hannett said: “I used to bristle at the word ‘master’. Jim earned it, he was, and still is, a master by every definition.”

Speaking on his new title and his role at the distillery, he added: I’ve always focused on the liquid, the detail, and letting the whisky do the talking. But after 10 years in the role, it’s a real honour to be recognised in this way.

“For me, it’s all about making whisky that matters. We’ve earned the right to be deliberate, to take our time and trust our instincts. Titles and accolades aren’t necessarily the goal, it’s about making something meaningful and lasting.

“We’ve earned a reputation for being one of the world’s most progressive and innovative distilleries, and that’s a wonderful environment to make whisky in. If someone picks up a dram and says, ‘that’s great whisky’, then that’s the real reward.”

Under Hannett’s stewardship, Bruichladdich has seen continued success of their eponymous single malt brand, as well as the peated Port Charlotte and Octomore ranges. The distillery remains a cult favourite with an ever growing passionate global fanbase.

Additionally, Hannett has continued the tradition of Bruichladdich supporting local farmers and the distillery now sources more than 50% of its barley from Islay farms.

Bruichladdich CEO Douglas Taylor spoke on Hannett’s importance to the brand’s success: “Adam has helped define the modern identity of Bruichladdich – on Islay, in Scotland, and around the world. He leads with quiet integrity, deep knowledge, and a relentless commitment to flavour and place.

“The title of master blender is richly deserved, not only for what he’s achieved, but for how he’s gone about it. We are entering a very exciting period at Bruichladdich, and there is nobody we’d rather have at the helm.”