Ardnahoe Distillery

In 2015, Hunter Laing & Co. Ltd located the perfect four-acre site on the Northeast of the island, with access to the deep Loch Ardnahoe waters. Founded in 2018, it’s a modern distillery, the youngest on the island, set in a stunning location, and it employs rigorously traditional methods and values.

It produces a classically peated style of Islay single malt whisky - smoky, dynamic and full-bodied.

The barley is ground into grist in the beautiful 100-year-old Vickers Boby mill – the only piece of equipment in the distillery which is not new. The copper-domed mash tun creates the clearest wort possible and Oregon Pine washbacks are specially designed and constructed (minimal sap and knots) to optimise conditions for yeast development. The two lantern-shaped copper pot stills have the capacity and design (unusually long descending lyne arms) to allow the vapours plenty of copper contact. Unique to the island is the traditional style of worm tub condenser, in which large copper coils submerged in tanks of cold water allow the vapour to condense gradually. This method, while less efficient, adds texture and complexity to produce a fruity, peaty spirit that’s ultimately appreciated in the glass!

Casks are a mix of bourbon, which impart toffee, honey and vanilla flavours to the whisky, and sherry barrels which give intense flavours of red fruits, brown sugar and spices.

Visitors will enjoy experiencing how modern design works in perfect harmony with traditional techniques and equipment.

Dogs: we warmly welcome dogs on leads in the distillery shop, but they can’t go through to the café and bar. Dog walkers can get takeaway coffee and cake and eat on our picnic benches outside (weather permitting, of course).

OPENING TIMES

We’re open Tuesday to Saturday (closed Sundays and Mondays). In the winter season, opening hours are 10am-4pm (bar closes at 3:30pm) and in summer 10am-5pm.

More information: just go to our website. To contact the visitor centre, call 01496 840777. 

Updated November 8, 2024.