Bunnahabhain

The Bunnahabhain distillery was founded in 1881 and is the only distillery on Islay with access to natural Magadale spring water. Its remote location on the northeastern tip of the island meant that until recent years, the only way to access the distillery was by sea. Helmsmen, such as the one featured on the Bunnahabhain labels, would risk their lives battling the elements to deliver barley to make the whiskies.

The Bunnahabhain expressions are dinstinct from the other single malts of Islay in that they have a gentler taste profile, due largely to the fresh spring water and the use of un-peated and malted barley in a time-honored distillation process. Aged in casks previously used for Bourbon and Oloroso Sherry, Bunnahabhain Scotch whiskies are the perfect balance of rich sweetness and natural smokiness.

 

12 Year Old

Fresh and fragrant, the 12-Year-Old single malt offers floral aromas with hints of dried fruit and a whisper of smoke. The palate is full-bodied with a malty sweetness and nutty caramel and vanilla flavors that lead to a rich, lingering finish.

13 Year Old Marsala

The Bunnahabhain 13 Year Old Marsala is a complex, single-malt whisky with rich layers of thistle honey, vanilla, crushed walnuts and an intriguing spice. It was first aged in ex-Bourbon casks for 10 years, then transferred to Marsala wine casks for an additional three years to impart a sweet, nutty character.

18 Year Old

The 18-Year-Old has warm aromas of honeyed nuts, sticky toffee pudding and baking spices. It's a rich, dense expression with flavors of roasted chestnuts and a soft oak spice that lead to a lengthy finish.

25 Year Old

Sweet caramel and subtle oak aromas give way to polished leather and hints of dried fruit and spice on the nose. Aged for 25 years, the palate expresses sweet berries and cream with roasted nut and malt, leading to a soft, dry finish.

Ceobanach

Rich and fragrant with aromas of smoke, tar and sweet oak, the Ceobanach is a copper-gold colored Scotch with an unusually complex character. The intensity of Islay malt peat and maturation in an ex-Bourbon cask combine to produce a smooth Scotch whisky with a sweet maltiness and hints of white pepper, bitter orange, licorice and sea salt.

Toiteach

Toiteach, meaning "smoky" in Gaelic, is made by introducing the smoke from peated barley malt into the distillation process. This practice makes Toiteach distinct from other Bunnahbhain Scotch whiskies, and gives it a well-balanced smokiness and warm flavors of sweet Sherry and delicate pepper.