Adam Hannett has officially become Master Blender at progressive whisky brand Bruichladdich, accepting the title after leading production at the Islay distillery for the last 10 years.
It is a significant, if symbolic, career milestone for the Islay native, who began at Bruichladdich in 2004 as a tour guide.
Hannett, 42, has spent 10 years as head distiller, taking over from his legendary mentor, Jim McEwan, back in 2015.
The elevation is said to acknowledge both his technical expertise and the impact he has made on the culture and direction of the distillery – although Hannett admitted to having resisted taking on the title.
“I used to bristle at the word ‘master’,” he said. “Jim earned it, he was, and still is, a master by every definition.
“I’ve always focused on the liquid, the detail, and letting the whisky do the talking. But after 10 years in the role, it’s a real honour to be recognised in this way.
“For me, it’s all about making whisky that matters,” said Hannett. “We’ve earned the right to be deliberate, to take our time and trust our instincts. Titles and accolades aren’t necessarily the goal, it’s about making something meaningful and lasting.
“We’ve earned a reputation for being one of the world’s most progressive and innovative distilleries, and that’s a wonderful environment to make whisky in. If someone picks up a dram and says, ‘That’s great whisky,’ then that’s the real reward.”
Douglas Taylor, CEO at Bruichladdich Distillery, said: “Adam has helped define the modern identity of Bruichladdich – on Islay, in Scotland, and around the world.
“He leads with quiet integrity, deep knowledge, and a relentless commitment to flavour and place.
“The title of Master Blender is richly deserved, not only for what he’s achieved, but for how he’s gone about it. We are entering a very exciting period at Bruichladdich, and there is nobody we’d rather have at the helm.”
The appointment comes at a time of continued growth and experimentation for the distillery, whose range of whiskies includes Bruichladdich, an unpeated Islay single malt whisky; Port Charlotte, a classic peated Islay single malt whisky; and Octomore a brand so heavily peated that it challenges common whisky wisdom.
The distillery is also home to The Botanist; a gin distilled using 22 hand-foraged, Islay botanicals.
Under Hannett’s direction, the Remy Cointreau-owned Victorian distillery has doubled down on its commitment to terroir, traceability, and sustainability, now sourcing over 50% of its barley from 20 Islay farms, with each batch traceable back to the field.
It also matures all of its whisky exclusively on its island home.
Hannett has also played a central role in pushing Bruichladdich’s sustainability credentials. The distillery is B Corp certified and working to eliminate fossil fuels from its distillation process by 2030.
Bruichladdich is also Islay’s largest private employer, supporting regenerative farming practices and community employment initiatives.
