Bruichladdich names Hannett master blender
After 10 years as head distiller, Adam Hannett has been promoted to the position of master blender at Islay distillery Bruichladdich.
Islay native Hannett joined Bruichladdich in 2004, initially as a tour guide for the visitor centre.
He began heading up distilling at Bruichladdich after the retirement of Jim McEwan in July 2015. Hannett had worked closely with McEwan for several years.
Hannett said: “I used to bristle at the word ‘master’. Jim earned it, he was, and still is, a master by every definition. 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.”
The distillery is known for producing its namesake single malt, peated whisky Port Charlotte, heavily peated single malt Octomore, and The Botanist gin.
Hannett’s new job role comes at a time of ‘continued growth and experimentation’ at Bruichladdich.
Under Hannett’s leadership, the B Corp-certified distillery has enhanced its commitment to sustainability, and now sources more than 50% of its barley from 20 local farms. The company is also working to remove fossil fuels from its distillation process by 2030.
Owned by French drinks group Rémy Cointreau, Bruichladdich is also the largest private employer on Islay.
Bruichladdich CEO Douglas Taylor added: “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.”
Parent company Rémy Cointreau recently reported a first-quarter sales rise of 5.7%. Bruichladdich helped to boost sales for the group in Asia Pacific.
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