When I turned 18, living in Aberdeen, there weren’t many chances to work in whisky, so I worked in a supermarket till I could figure out a path to what I really wanted to do. That path for me came in the form of a University degree in International hospitality management. During this degree, I was given the opportunity to work on Islay at a hotel, which I jumped at.

I still remember the first time visiting Bruichladdich and seeing what the amazing world of the distillery was like. Bruichladdich is of all different kinds, from Islay Barely’s to Black Arts, not to mention the Port Charlottes and Octomores. If you can do it in whisky, it feels like Bruichladdich is attempting to do it, and in everything they are trying, they are doing well. I can not remember ever drinking anything from them, which was not amazing.

Now, this whisky is bright, spicy, sweet, and salty, with a citrus note running throughout it. A lot of lemon creamy toffee, but it’s very balanced and a great whisky for any time of the day or night. 

– Calum Diack, Quaich Bar Manager