The Bruichladdich distillery has used English barley for the production of whisky for the first time.

The new 15-year-old single malt whisky Greener Still has become part of a series marking the 25th anniversary of the distillery. Previously, the Yellow Submarine III and Old Skool releases were introduced as part of this series. A distinctive feature of the drink is the use of grain from various agricultural sources, which marks a departure from the previous practice of using exclusively Scottish barley.

The mashbill includes three types of barley. 30% consists of organic barley grown on the Scottish mainland without the use of artificial agents. Another 25% comes from the Bere cultivar from the Orkney Islands, grown in collaboration with the Agronomy Institute of the University of the Highlands and Islands. The remaining 45% is biodynamic barley supplied by Yatesbury House Farm in Wiltshire (England). This farm is characterized as a "carbon-positive" operation.

Master blender Adam Hannett notes that using different types of grain gives the drink a pronounced texture, spicy and fruity notes, and a unique malty character. The maturation process took place in first-fill bourbon casks at the distillery on the island of Islay. The whisky was bottled at a strength of 51.6% without chill filtration or the addition of coloring agents.

According to Adam Hannett, the aromatic profile of the drink features floral notes, while the flavor palette includes shades of orchard fruits and honeyed sweetness, concluding with a finish accented by vanilla and freshness. At the moment, the Greener Still release is exclusive to the US market.