These waters tumble though ancient sandstone rocks from high in the surrounding mountains trapping the water so it doesn’t run through the peat beds as at other distilleries on the Island. The water remains free from the peaty phenols which would influence the final flavour of the whisky at the distillery.
A very lightly peated malted barley is then used for distillation before ageing in cask for 12 years. This is why Bunnahabhain is known as the smoothest and most subtle of the Islay Malts, with a distinctive oiliness and whiff of sea air that set it apart.
A gentle taste of Islay.
Character and Style of Bunnahabhain
- Dried Fruit