Using much of the original Victorian machinery, the Bruichladdich team believes in coaxing out the spirit of their Islay whisky. "It should have an authenticity derived from where it is distilled and matured," says CEO Simon Coughlin. Like wine, Bruichladdich whisky speaks of its 'terroir', with a sense of the land, the barley and water from which it was made, and of the philosophy of those who create it. Two varieties of barley are used, Optic and Oxbridge, planted across eight farms on the island in 2009 (making this the fifth Bruichladdich regional Islay release), then distilled in 2010 before being matured in ex-Bourbon and French wine casks in warehouses in Loch Indaal. Sip it solo, or try with lamb meatballs or strong blue cheese!