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Milling, Malting,
Mashing, Fermenting


Time honoured crafts make the best Whisky possible.

The crafts of milling, malting
and mashing lie at the heart
of a great bottle of whisky.


Barley is soaked in water to start the germination process. The malting barley is grown and turned, tricking the malt into making available carbohydrates which will be turned into simple sugars during the mashing process. Then kilned to stop the germination process.


Milling is necessary to expose the starch in the malt to the actions of the enzymes in the coming mashing process. The malted barley is crushed by a pair of roll mills into fine particles consisting of about 10% flour, 70% grits and 20% husks – this is called ‘grist.’



This process converts the starch and carbohydrates to sugars in the mash tun by mixing the grist and water at 64.5C. The mash is thoroughly stirred, and after one hour, the liquid – known as ‘wort’ – is run off into the fermenter. The wort is pumped through to the fermenter via a heat exchanger to cool it to the desired temperature that suits the yeast – usually between 15-25C. The spent grain still left in the mash tun is disposed of as cattle feed to our local farmer.



We ferment for 7 days – much longer than other distilleries. The reason is to allow the flavour compounds to develop during the primary fermentation process by the addition of our yeast.

We find that the longer secondary fermentation phase also allows natural bacteria and aerobic yeasts to further develop and influence the character and flavour profile of our ‘wash.’ The residual yeast is disposed of as feed to local piggeries.