How is whisky made?

Barley

We start with traditionally floor malted organic heritage barley.

Milling

This is crushed to our specifications

Mashing

Before being combined with hot water in our mash tun where we extract our ‘wort’

Draff

After mashing the spent grain is collected and provides local sheep with plenty of calories

Yeast

We take our house propagated brewers yeast

Fermentation

which is then combined with our juicy sugary wort from mashing. We leave our yeast to ferment for a minimum of 7 days and up to 10 days.

Wash distillation

Our wash is then slowly distilled which creates our low-wines

Spirit Distillation

Our low-wines is combined with our ‘heads & tails’ from previous spirit runs and slowly distilled over a whole day

Casking

Our new-make spirit is diluted to 63.5%ABV and filled into ex-Montilla and ex-bourbon casks