Malting
Barley is germinated to convert starches to simple sugars by soaking in water for 2-3 days. It is then drained and spread out on the malting floor and turned at frequent intervals to keep at a constant temperature.
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Brewing
The brewing is split into two stages, the first is mashing. The grist is mixed with hot water and heated to between 63-68 degrees C. This mixture flows into the mash tun and is stirred by revolving paddles or a rummager for several hours.
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Distilling
Two types of copper still are used in every distillery, wash stills and spirit stills. The wash is pumped into the larger of the two stills, the wash still, and is either heated directly by coal or gas fires or indirectly through the use of steam coils in the bottom of the still.
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Maturation
The new made spirit is then pumped into a spirit vat and reduced in alcoholic strength with water to around 63.5% abv. This now filled into oak casks for mauration.
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