Adam joined the team in 2004, initially working in the distillery’s ‘Laddie Shop’ and conducting tours of the Victorian site. He enjoyed welcoming visitors from all over the world and sharing the knowledge gained from the craftsmen he was working with, and soon became fascinated by how the precious spirit was made.

His infectious enthusiasm for work was encouraged by then Master Distiller, Jim McEwan, who became Adam’s mentor. Soaking up as much knowledge as possible, Adam turned his hand to every area of the production process. He was employed as a warehouseman and honed his expertise in cask management and the maturation process, and also trained as a mashman and stillman to understand the intricacies of distillation.

During this time, Jim took Adam under his wing as his apprentice, passing on his knowledge and skill in the art of whisky making. Adam became Bruichladdich Distillery’s Head Distiller in 2015, and - marking his 10 year anniversary in the role - was promoted to Master
Blender in 2025. He oversees the creation, distillation and maturation of the distillery’s three distinctive, high-provenance Islay single malt
Scotch whiskies: Bruichladdich, Port Charlotte and Octomore.

He is also responsible for the creation and innovation of The Botanist Gin, crafted from 22 locally foraged Islay botanicals.