The first quadruple distilled pot-still spirit for possibly 300 years from 100% barley. Usquebaugh-baul, pronounced 'oosh-ker-vah-voll' translates from the Gaelic as 'perilous whisky'. Distilled four times to a strength of around 90% ABV (180 proof) you can see how it got it's name. With a tasting note like that, and naturally inquisitive, Head Distiller Jim McEwan was intrigued enough to see what the long forgotten, four times distillation would give. The answer is 'exceptional' purity. This clear, unaged spirit, distilled from malted barley the usual way in Bruichladdich's tall, elegant pot stills – and then distilled twice again – has substantial flavour compared to other commercially produced white spirits. Aqua vita, vodka, eau-de-vie, aquavit and whisky all share one thing: they mean 'water of life'. If you want to know the whisky our Hebridean forefathers drank – this is it. Clear, strong, pure, flavoursome spirit – straight off the (illegal) still. Today, new spirit must be three years of age before it can be called whisky. In 1695 they didn't wait.

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