Distilling Entrepreneur
Edinburgh, Scotland
Joined August 2010
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Greener Still — certainly an odd presentation — is a sensational bottling, totally engaging as it is beguiling: a barley bazooka. This is what whisky can — used to — taste like, a veritable time travel tipple, a compelling, entrancing dram. Bravo.
wordsofwhisky.com/bruichladd…
Distilled from a combination of Bere, Biodynamic and Organic barley where each varietal plays a distinct role. “A barley-forward whisky in every sense. Each brings something different – texture, spice, fruit and this incredible malt character that runs right through the dram.”
Mark Reynier retweeted
Bruichladdich’s Greener Still highlights sustainable Scotch
ow.ly/I6PG50ZyoQ4
Hopefully Bordeaux will escape going full Islay with “smoky, ashy, medicinal flavours” from forest fire smoke.
thedrinksbusiness.com/2026/0…
Interesting paper that confirms terroir impacts on whisky flavour via Environment, Cultivation, Cultivar
(though not modern barley varieties). And perception confusion between true terroir precision and a more generic cultural interpretation.
doi.org/10.1080/03610470.202…
The French have a wonderfully odd word for heatwave: canicule. It comes from Canicula, the little dog star of the constellation Canis Major. Also known as Sirius — the Scorcher — of late July/August that Greeks associated with the hottest, sultry summer weather; the ‘dog days’.
Football Coming Home? This one did – all the way from Argentina, taking almost 5 decades & 50,000 miles of drifting (probably 4 laps of the South Atlantic) before being deposited on Islay where I found it a couple of years ago.
#ENGARG #WorldCup2026 #Adidas
Mark Reynier retweeted
80-year-old steamer rescues stranded CalMac ferry passengers
heraldscotland.com/news/2612…
