Towards the end of May each year, whisky fans from around the world flock to Islay and immerse themselves in the annual Islay Whisky Festival – one of the biggest events in the world whisky calendar. During the festival, Bunnahabhain opens its doors to fans, offering a chance to meet the team and taste whiskies released specially for the celebration.

Not everyone can make it to the remote island to celebrate the Islay Festival, so Bunnahabhain has created two limited-edition single malts so that whisky fans the world over can join in with the celebrations.

Bunnahabhain 14 Year Old Ruby Port Cask Finish

Feis Ile 2024

70cl / 58.7%


Packed full of candied fruit, plum and cinnamon notes, ruby Port complements the creamy, malty character of Bunnahabhain’s single malt. This 14-year-old whisky was first matured in ex-bourbon casks, before being finished in ruby port hogsheads for three years, resulting in a medley of dark chocolate, cherry, plum and caramelised walnut aromas on the nose, followed by notes of pain au chocolat, nutmeg, cinnamon, red fruit and sweet malt throughout the palate.

Bunnahabhain 23 Year Old Triple Sherry Wood Finish

Feis Ile 2024

70cl / 53.3%


Bunnahabhain is known for its classically sherried, unpeated single malts and this limited-edition amplifies that bold character. Finished in a combination of some of the best sherry casks the distillery had to offer – amontillado, manzanilla and oloroso – and skilfully married by master blender Julieann Fernandez, this single malt is packed with flavour. The nose brings aromas of creamy fudge, dried coconut and almond croissants, complemented by notes of ripe strawberries, honeyed cashews, butterscotch and oaky spice throughout the palate.

About Bunnahabhain

Located at the water’s edge on the Sound of Islay, Bunnahabhain distillery is best known for its complex, unpeated single malts. Founded in 1881, Bunnahabhain originally received all supplies by boat and sent the finished whisky back to the mainland in the same way. After a brief closure in the 1930s a new road leading to the distillery was built, making it much easier to get supplies in and increasing production to keep up with a growing popularity. A popularity further boosted by the distillery’s dedication to naturally coloured and unchillfiltered whisky, and more recent forays into smoky drams.

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