Remy Cointreau tapped Walrus to handle the US launch of Bruichladdich, an Islay single malt whisky, and The Botanist Gin. While this was technically a launch, Bruichladdich has been around since the mid-1800's, and among Scotch aficionados it has a cult following. Bruichladdich believes that, as with wine, the terroir in which the ingredients originate has a huge effect on the end product. They source their barley from locally on Islay (something that hasn't been done since before WWI), age their liquid by the sea and even get their water from a specific local well. Our task was to convey this idea to the local market (distributors, bartenders, influencers) and help them understand why Bruichladdich is so unique.