Mr Hannett, 42, takes on the title after 10 years as head distiller, during which time he has helped define the modern identity of Bruichladdich’s single malts and continued the legacy of his legendary mentor, Jim McEwan. The move acknowledges both his technical expertise and the impact he has made on the culture and direction of the distillery.

Mr Hannett joined Bruichladdich in 2004, originally working as a tour guide in the visitor centre before rising through the ranks to take over from McEwan in 2015. His journey from the visitor centre to Master Blender is seen as a reflection of the brand’s modern ethos – rooted in community, transparency, and flavour-led innovation.

The appointment comes at a time of continued growth and experimentation for the Islay distillery, whose range of characterful whiskies includes Bruichladdich, an unpeated Islay single malt whisky; Port Charlotte, a classic peated Islay single malt whisky; and Octomore a brand so heavily peated that seeks to challenge common whisky wisdom.

​​The distillery is also home to The Botanist; a gin of layered complexity and depth, expertly distilled using 22 hand-foraged, Islay botanicals.

Under Mr Hannett’s direction, the Remy Cointreau-owned Victorian distillery has doubled down on its commitment to terroir, traceability, and sustainability. The distillery now sources over 50% of its barley from 20 Islay farms, with each batch traceable back to the field. It also matures every drop of whisky exclusively on its island home. 

Mr Hannett has also played a central role in pushing Bruichladdich’s sustainability credentials. The distillery is B Corp certified and working to eliminate fossil fuels from its distillation process by 2030. Bruichladdich, Islay’s largest private employer, has also supported regenerative farming practices and community employment initiatives on Islay.

In recent years, Mr Hannett has been integral to the distillery’s experimental product development and limited edition bottlings, particularly overseeing projects such as the renowned Octomore series and the distillery’s first ever Islay rye whisky, as well as Bruichladdich’s barley-forward innovation pipeline.

Speaking on the appointment, Mr Hannett said: “I used to bristle at the word ‘master’. Jim earned it, he was, and still is, a master by every definition. I’ve always focused on the liquid, the detail, and letting the whisky do the talking. But after 10 years in the role, it’s a real honour to be recognised in this way.

“For me, it’s all about making whisky that matters. We’ve earned the right to be deliberate, to take our time and trust our instincts. Titles and accolades aren’t necessarily the goal, it’s about making something meaningful and lasting. We’ve earned a reputation for being one of the world’s most progressive and innovative distilleries, and that’s a wonderful environment to make whisky in. If someone picks up a dram and says, ‘That’s great whisky,’ then that’s the real reward.”

Douglas Taylor, CEO at Bruichladdich Distillery, said: “Adam has helped define the modern identity of Bruichladdich – on Islay, in Scotland, and around the world.

“He leads with quiet integrity, deep knowledge, and a relentless commitment to flavour and place. The title of master blender is richly deserved, not only for what he’s achieved, but for how he’s gone about it. We are entering a very exciting period at Bruichladdich, and there is nobody we’d rather have at the helm.”