Whisky Voices: Adam Hannett

This interview is part of my ongoing Whisky Voices series, where I sit down with leading voices in the whisky world, from distillers and writers to ambassadors and innovators, to capture their unfiltered thoughts on heroes, villains, surprises, trends, and wishes.

This time around I have spoken with Adam Hannett, Master Blender at Bruichladdich Distillery on Islay. Few modern whisky makers embody the balance of heritage and experimentation quite like Adam. His answers reveal deep respect for those who shaped his path and a clear sense of purpose for the whiskies he now creates.

Whisky Hero

“There are a few for me,” Adam began. “Jim McEwan of course, but alongside Jim there was also the old guard at Bruichladdich, the people I was lucky enough to work with when I started. They were so full of knowledge and experience, and they were great to learn from, and all great people: Duncan McGillivray, Neil MacTaggart, John Rennie, Ella Edgar, Duncan Campbell. All heroes to me.”

A humble acknowledgment of the mentors and craftspeople who preserved Bruichladdich’s soul during its slumber and rebirth.

Whisky Villain

“There is no such thing for me,” Adam said firmly. “Anyone who takes part in the long process of creating a bottle of Scotch whisky has to be dedicated, hardworking, and committed. It isn’t easy to do, so I have respect for anyone who takes part in this amazing industry.”

Whisky Surprise

“For me this must be Octomore,” Adam said with a smile. “If you’ve never tried it before, never even heard of it, you’d look at the bottle and think it shouldn’t be drinkable: young, high strength, high levels of peat. But once you pour a dram, nose, and taste it for the first time, you get this revelation that whisky is more than just numbers.

It’s about the skill of distillation, the quality of ingredients, and discovering wonderful flavours and experiences.”

Octomore remains one of Bruichladdich’s greatest testaments to balance through craft, and it is a personal favourite of mine.

Whisky Trend

“Not sure if it’s a trend as such,” Adam reflected, “but on my travels to Japan I’ve been amazed at the phenomenon that is the whisky highball. The simplicity; a thin glass, one long ice cube, fresh soda water, and a dram of Classic Laddie. It is a fantastic experience. It really showcases the quality and viscosity of the whisky. So refreshing, yet it highlights how good whisky stands on its own.”

The whisky highball is really starting to stand out as a major trend based on my interviews so far.

Whisky Wish

“My wish,” Adam concluded, “would be the chance to taste some early Bruichladdich, something from the distillery’s very first years. To taste the old peated style, with direct-fired stills and external worm-tub condensers, would be fantastic. I’d love to see how close we come today with the Port Charlotte and Octomore we make.”

A wish rooted in curiosity, connecting past and present through flavour and experience.

Sláinte!
- Thomas