Meet: In conversation with Bruichladdich’s Head Distiller Adam Hannett

As Head Distiller at Bruichladdich Distillery, Adam Hannett oversees one of the most diverse whisky portfolios in Scotland. This includes Bruichladdich, an unpeated Islay single malt; Port Charlotte, a classic peated Islay single malt; and Octomore, a whisky that challenges long-held conventions within the category. Ashley Pini caught up with Hannett following the release of the 15th annual Octomore series.

Ashley Pini: What first got you into whisky?

Adam Hannett: I’ve grown up on Islay my whole life, so it probably comes as no surprise that I ended up in whisky. After finishing school, I moved to Aberdeen to study but dropped out after a year and returned to the island.

With no real plan, a family friend offered me a temporary role as a tour guide at Bruichladdich. That turned into a year-long contract. I had no prior experience in whisky, but I immediately fell in love with the distillery’s ethos, passion and progressive vision.

Even as a tour guide, I was exposed to all aspects of production, from mashing through to cask management. I threw myself into it and gained invaluable experience, which ultimately led me to my current role.

AP: What do you love most about whisky and the industry?

AH: While whisky is steeped in history, tradition and culture, it’s also incredibly dynamic. The diversity of distilleries, brands and flavour profiles means it’s constantly evolving, with people of all backgrounds continuing to discover the category.

Bruichladdich has always felt like an underdog. We’ve carved our own path, challenged convention and gone against the grain, and that’s something I connected with immediately. That spirit still drives us today.

AP: Bruichladdich, Port Charlotte and Octomore are very different brands. Why take that approach?

AH: We aim to produce the most natural, thought-provoking spirits possible. Each brand has its own identity and flavour profile, while remaining true to our progressive ethos.

Having both peated and unpeated styles allows us to showcase the breadth of whisky and challenge ourselves creatively as distillers.

Bruichladdich explores the possibilities of unpeated whisky, acting as the liquid expression of our curiosity and connection to land and community.

Port Charlotte represents our vision of what an Islay whisky can be, with an elegant, barbecue-style peat smoke. It is conceived, distilled, matured and bottled entirely on Islay, celebrating its provenance and community.

Octomore, meanwhile, is what we call ‘The Impossible Equation’. It’s too young, too strong and too peated. It shouldn’t work, but it does. Each release is a complex balance of peat, cask influence and barley provenance, and continues to challenge us as whisky makers.

AP: How does this diversity impact your role?

AH: Managing three distinct single malt brands, alongside The Botanist gin, certainly keeps me busy. But that variety is what makes the role so rewarding. Each brand presents its own challenge, and it’s incredibly fulfilling to refine and evolve their individual characters.

AP: Do the target markets differ?

AH: We’re in a unique position in that we span a wide range of styles, from unpeated to heavily peated, across different ages, grain types and cask influences.

Bruichladdich is often the entry point for those new to whisky, with its accessible, floral profile. Port Charlotte appeals to those seeking a heavily peated Islay style, while Octomore attracts enthusiasts looking for something bold and unconventional.

AP: What excites you most right now?

AH: It’s the freedom to push boundaries. That progressive mindset is what drew me to Bruichladdich, and it’s still very much part of our DNA. We’re constantly exploring new ideas and there’s always something exciting in development.

AP: What are you most looking forward to?

AH: Fèis Ìle is always a highlight. It’s a celebration of whisky, music and community, and there’s nothing quite like it. Planning for the next festival is already underway, and it’s shaping up to be another incredible event.

OCTOMORE 15 SERIES

AP: This marks the 15th Octomore release. How successful has the project been?

AH: Octomore was created to challenge conventional whisky thinking, and it continues to do that. Fifteen years on, there’s still nothing quite like it.

AP: Is it getting harder to innovate?

AH: Not at all. Octomore is incredibly versatile, and we’re not bound by traditional constraints. That freedom allows us to keep pushing the boundaries.

AP: What’s the elevator pitch for Octomore?

AH: Octomore has defied whisky conventions since its launch in 2008. Bottled at five years, heavily peated and close to cask strength, it combines intensity with surprising elegance.

It’s an ongoing experiment that explores the impact of terroir, cask management and peat levels, with each release offering something unique.

AP: Whisky is often seen as less trend-driven than other categories. Do you agree?

AH: I wouldn’t say Octomore is trend-driven, but it does challenge traditional perceptions. It has carved out its own space within the category.

AP: Australian whisky innovation often centres on cask finishing. Octomore seems more holistic in its approach.

AH: Absolutely. While Octomore is known for its peat levels, that’s just one part of the equation. We look at every element, from barley varietal and provenance to cask type and maturation. It’s about understanding the full picture of whisky making.

AP: All Octomore releases are bottled at five years. Should age be viewed differently for peated whisky?

AH: Age is just one component. Everything, from raw materials to maturation, shapes the final spirit.

For Octomore, five years is the sweet spot for that heavily peated style. But more broadly, I don’t think age should be treated differently across styles. It’s just one part of a much bigger story.