The path from barley to bottle involves nine steps.
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
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.
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.
Dried barley is added and ground into a flour known as grist.
Water is added to dissolve sugars and produce wort.
Yeast is added and fermentation turns the sugars into alcohol.
Alcohol is vaporised and collected three times to create a smooth-tasting spirit.
Alcohol from distillation is stored in wooden casks for a minimum of three years. Often longer.
After maturation, our Blenders Billy and Dave oversee the blending process, blending different components together to create the final product.
Once blended, water is usually added to reduce to ABV to either 40% ABV or 46% ABV. Sometimes, no water is added, and the whiskey is bottled at cask strength.
After maturation, the whiskey is bottled and ready for drinking. Cheers!