HERITAGE BOOKLET

SINGULAR
SINGLE MALTS

BRUICHLADDICH (ISLAY, SCOTLAND)

WESTLAND (PACIFIC NORTHWEST, UNITED STATES)
DOMAINE DES HAUTES GLACES (ALPS, FRANCE)

BOOKLET HERITAGE
COHERENTLY
DIVERSE
In widely different environments,
these three distilleries cultivate excellence
by sharing the same values: faith in the virtues
of terroir, people and time.
_
BRUICHLADDICH DISTILLERY,
Islay is renow ned for its par t icu lar
style of single malts, but Bruichladdich
i s one of t he fe w who d i s t i l u si n g
b a rle y g r o w n on t he i s l a nd , t hu s
r ek i nd l i n g t he c onc ept of t er r oi r
and its cent ral role i n shapi ng
t he ch a r a c t er of t hei r e au x- d e - vi e .
SCOTLAND
A s f l avou r ex plorer s, the fou nder s
decided to d ist ing uish bet ween
t h r e e s i n g le m a lt f a m i l ie s w it h i n
the distiller y: Bruichladdich,
Por t   C h a rlot t e a nd O c t omor e.
The d i st i l ler y a lso ma kes the wel l-
k now n g i n The B ot a n i s t .
_
WESTLAND, UNITED STATES OF AMERICA
L ocated in Seat tle on the nor thwest
coa st of the Un it ed St at es, the
Westland disti l ler y makes its single
ma lt wh isk ies i n a d ist i nct ively
A m e r i c a n s t y l e . We s t l a n d ’s
commitment to sustainabilit y
is inherent in the spirit of its
_
DOMAINE DES HAUTES GLACES, FRANCE
Domaine des Hautes Glaces is
a mou nt a i n d ist i l ler y loc ated i n
Tr ièves, i n the he a r t of the French
A lps. The d ist i l ler y creates and
of fers a ra nge of spi r it s ma de f rom
founders, who honour land, heritage
a nd p a t ience. A t once ava nt -ga r de
and trad it ional, thei r approach
ha s been crow ned w ith success
a nd l auded by mu lt iple awa rd s,
e s p e c i a l l y t he icon ic G a r r y a n a .
ingred ients sourced only from
t h i s t er r oi r, i n l i ne w i t h o r g a n ic
and r ural product ion methods.
I t i s a u t o p i a r o o t e d i n r e a l i t y,
d r i ven w it h u nwaver i n g p a s sion.
DISTILLERS
OF CONVICTION _M A T T H O F M A N N ,
DISTILLER BY CALLING

He understood the potential of his native region

At the helm of their distilleries since their creation, very early on and became the pioneer
these men embody a new attitude towards distilling: of American single malts.
they are committed, humble in their exchange with nature
and uncompromising in the upholding of their values.

Since he was young, M at t Hofmann v isiona r y perfect ion ist ha s become

h a s b e en fa sci n a t e d by st i l l s . Th i s a le a d i n g f i g u re i n the "new wave"
d i s t i l l a t ion e x p er t , a g r a du a t e of of d i s t i l ler s , a cc u mu l a t i n g pr i z e s
t he L ondon I n s t it ut e of B r e w i n g and awards for the excel lence
a nd D i s t i l l i n g a nd of Her iot -Wa t t of h is wh isk ies and the consistency
University in Edinburgh, understood of h is h i gh-qua l it y approa ch. Red-
t he p ot ent i a l of h i s n a t i ve r e g ion bearded Hofmann also founded
very early on and became the pioneer the A mer ic a n Si n gle M a lt W h i sk y
of American single malts. He created C ommission and is a popular
t he We s t l a nd d i s t i l ler y i n t he c it y s p e a ker s it t i n g on ot her d i s t i l ler
of S e at t le i n 2010. Si nce then, th i s a s s o c i a t ion s .
_S I M O N C O U G H L I N ,
FROM GRANDS CRUS TO ISLAY
_F R É D É R I C R E V O L ,
He formed strong convictions that he took forward THE FARMER-DISTILLER
into his approach to whisky. Notions of terroir,
celebrating different varietals and farming This keen whisky enthusiast is sure about one thing:
locally were all essential. the provenance of grain is not given sufficient
consideration in single malt production.
B efore resu r rect i ng Br u ich la dd ich by the island’s farmers to the bottling
Dist i l ler y i n 20 01, Si mon C ough li n pr o c e s s . The t r emendou s s uc c e s s
worked w ith f i ne w i nes. Here, of this resurrection only strengthened A fter three years of intense consideration in single malt production.
he for me d s t r on g conv ic t ion s t h a t Si mon’s u ncomprom i si n g at t it ude. prepa rat ion, a g r icu lt u ra l en g i neer Th i s i s why he on l y d i s t i l s lo c a l l y
he t o ok for wa rd i nt o h i s a ppro a ch To h i m , t a s t e a n d c u r i o s i t y w i l l Fr e der ic  R evol fou nde d D om a i ne pr o duce d b a rle y, whe a t a nd s p elt .
t o w h i s k y. N o t i o n s o f t e r r o i r, a lway s come before considerat ions de s H a u t e s G l a c e s i n 2 0 0 9. It i s Ten years later, despite the possibility
celebrat ing d i fferent var ietals of cost a nd y ield . He cont i nues s i t u a t e d a t a n a l t i t u d e o f 1, 0 0 0 of signi f icantly ex pand ing his
and farming locally were all to be i nf luent ial i n Br uich ladd ich ’s met r e s , on t he Tr ieve s pl a t e a u i n pr o duc t ion , he hold s f i r m on h i s
e s s e n t i a l . I n I s l a y, h e c r e a t e d f ut u re th rough h is cu r rent role, t h e A l p s , w h e r e o r g a n i c f a r me r s r u le. B a c ke d by R emy C oi nt r e a u,
the ideal conditions to put his a s h e a d o f R e m y   C o i nt r e a u’s g r ow ver y p a r t ic u l a r g r a i n s . Th i s he m a i nt a i n s f l avou r i nt e g r it y by
theor ies i nto pra ct ice by g ra dua l ly W h i sk y D i v i sion. keen wh i sk y enthusi a st i s su re refusing ingredeints sourced outside
re-root i ng the product ion of h is a b o u t o ne t h i n g : t h e p r o v e n a nc e of t he Tr iève s pl a t e a u .
single malts, from the barley grow n of g rai n is not g iven su ff icient
REFOCUSING
ON TERROIR

Te r r o i r a n d w h i s k y? T h e n o t i o n For t he fou nder s of We s t l a nd a nd

h a d b e en ne g le c t e d s i nc e w h i s k y Domaine des Hautes Glaces, the concept
brands started importing barley from of t er roi r wa s t he ver y fou nd a t ion
a l l o v er t he wor ld for pr o duc t ion . of thei r project. Thei r wh isk ies a re
Yet, there are many nat u ra l factors i n s e p a r a ble f r o m t he l a n d w he r e
a t pl ay i n f o r g i n g a s i n g le m a l t ’s t he g r a i n s a r e g r ow n: i n t he S t a t e
personalit y: the soil of Wa sh i n g t on for
w he r e t he g r a i n i s Matt Hofmann, and
grown, the air it the Tr ièves plateau
b r e a t he s , t he p e a t for Frédér ic Revol.
used to malt it, " The region has two Revol speaks of the
t he w a t e r u s e d f o r "gen ius of pla ce" to
of the best barley growing
mashing and the define the geological,
climactic conditions terroirs in the world, climatic and historic
of maturing casks. In our remarkable water comes heritage of his Alpine
2004, Bruichladdich enclave, which imbues
from the Cascade Mountains,
w a s t he f i r s t I s l ay h is eau x- de- vi e w ith
d i st i l ler y t o rev ive and we are surrounded a u n ique cha racter.
a p a r t ner sh ip w it h by a cultural heritage As for Matt, he
the local farmi ng decided t o ba se h i s
that has long challenged
com munit y to g row d isti l ler y in Seat tle
barley on-site, on conventional thought ". a s " t he r e g i o n h a s
t he i s l a nd of I s l ay. two of the best barley
In addition to growing terroirs
benef it i ng the loca l in the world, our
c o m mu n i t y a nd i t s remarkable water
economy, the lo c a l ly g row n ba rley comes from the Cascade Mountains,
and 100% Islay maturation naturally and we are surrounded by a cultural
demonst rate the unique ter roi r her i t a g e t h a t h a s lon g c h a l len g e d
o f I s l ay. c o nv ent i o n a l t ho u g ht ".

A LOCAL
RESPONSIBILITY
The three distilleries contribute
to the local economy and culture
at their production site.
_
ISLAY’S LEADING EMPLOYER
To d a y, 8 0 p e o p l e w o r k f o r
Br u ich ladd ich Dist i l ler y on the
I s le of I s l ay, a nd m a ny mor e a r e
hi red a s far mers, t ranspor ters,
bu i lder s a nd ent r epr eneu r s . S i nce
t h e d i s t i l l e r y ’s r e s u r r e c t i o n , i t s
ma na gement ha s ma de decisions
placing the local populat ion at
the ver y hear t of the business
model. Bruichladdich is the island ’s
_K N O W L E D G E S H A R I N G
We s t l a n d D i s t i l l e r y w o r k s i n
c lo s e col l a b or a t ion w it h f a r mer s ,
ma ltsters and researchers i n the
Skagit Valley, north of Seattle. They
develop unique barley var iet als
s ele c t e d for f l avou r a nd v i a bi l it y
_
THE SOLIDARITY OF HIGHLANDERS
Far mers are v u l nerable a ga i nst the
e x t r eme c l i m a t e of t he A lp s . The y
need to have specia l deter m i nat ion
t o ke e p g o i n g. I n Tr i è v e s , t h i s
a d de d v a lue i s pr o v i de d t h r ou g h
an advanced organic approach,
a s e nv i s a g e d b y Fr é d é r i c   R e v o l .
I n t h e d i s t i l l e r y ’s i n a u g u r a t i o n ,
largest private employer as a result.
W here the popu l at ion of I sl ay wa s
once i n de c l i ne, w it h m a ny p e ople
leaving the island in search of work,
they can now remain in thei r nat ive
land and help it thrive. Bruichladdich
D i s t i l l e r y ’s s u s t a i n a b i l i t y a n d
socio-econom ic pr i nciples have
r e c e nt l y b e e n v a l i d a t e d b y t h e i r
B C or p cer t i f ic a t ion.
i n sust ai nable a g r icu lt u re systems,
rather than just for y ield. This
research not only benef its Westland,
but a l s o ot her d i s t i l ler s , br e wer s ,
chefs, farmers and the wider, regional
p opu l a t ion.
he was able to count on spontaneous
suppor t and solidarit y in his remote
location. In return, he has contributed
to the local economic micro-climate.
He employs some ten people, i n
addition to the t welve par tner
f a r mer s who suppl y g r a i n s t o t he
d i s t i l ler y.
A FEW
KEY DATES
Bruichladdich Distiller is built
1881 on Islay by the Harvey brothers.
Bruichladdich Distillery
1994 closes its doors.
The distillery is reopened
by Mark Reynier and Simon Coughlin.
2001 It is named Distillery of the
Year for the first time.
Bruichladdich grows barley
2004 on Islay for the first time.
Barley is first sown
2008 on the Trièves plateau.
The farm distillery of Domaine
2009 des Hautes Glaces is founded.
2010 Westland Distillery is founded.
•  ruichladdich distillery
B •
joins Rémy Cointreau.
2012
•  elease of the first
R 2020
Domaine des Hautes Glaces
whisky aged in oak casks.
The first American single malt
2013 is bottled by Westland.
Bruichladdich launches its
"Regional Trials" experiment,
distilling the same variety of barley
2014 grown in the north, south, east
and west of Scotland in an exploration
of a Scotland-wide terroir.
•  estland is named Craft Producer
W
of the Year by Whisky Magazine.
2016
 omaine des Hautes Glaces joins
D
•
the Rémy Cointreau Group.
•  estland joins the
W
Rémy Cointreau Group.
•  he first crop of rye is grown
T
2017 on Islay by farmer Andrew Jones,
thus introducing additional grains
into the crop rotation. 7,500 trees
are planted at Coultorsay.
Matt Hofmann is named
2018 Master Distiller of the Year
by Whisky Magazine.
Garryana 3/1 is named
2019 American Single Malt of the Year
by Whisky Magazine.
 ruichladdich’s total workforce
B
reaches 104 people, of which
80 are based in the Isle of Islay.
•  omaine des Hautes Glaces
D
new installations are brought
into service, tripling the farm
distillery’s production without
changing its craft methods.