Whiskey Knowledge Whiskey Knowledge

Making it

The path from barley to bottle involves nine steps.

1

Steeping

Steeping involves soaking the grain in water. This ‘tricks’ the barley into thinking it has been planted, and the grain begins making its starch reserves available as energy.

2

Germination

Germination is the process of allowing the barley to grow for a number of days, during which it produces all the enzymes necessary to convert its starch into sugars.

3

Kilning

Kilning is the drying of the barley to stop growth, while keeping the all-important sugars and enzymes. In some Scottish distilleries the grain is dried by smoke from burning peat, which lends smoky flavours to the whiskey. We dry ours with hot air.

4

Preparation

Dried barley is added and ground into a flour known as grist.

5

Mashing

Water is added to dissolve sugars and produce wort.

6

Fermenting

Yeast is added and fermentation turns the sugars into alcohol.

7

Triple Distillation

Alcohol is vaporised and collected three times to create a smooth-tasting spirit.

8

Ageing

Alcohol from distillation is stored in oak casks for a minimum of three years. Sometimes longer.

9

Bottling

After maturation, the whiskey is bottled and ready for drinking. Cheers!

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