In the hushed ambiance of a fine establishment, where crystal glasses gleam and conversations murmur, there exists a figure as crucial as the chef: the sommelier. More than just a wine steward, they are storytellers in liquid form, interpreters of terroir, and guides through the intricate world of viticulture.
This is Bruichladdich, a custodian of time honoured methods, where Victorian-era equipment and an authentic understanding of quality whisky production prevail
