How it's made

MALTING > MASHING > FERMENTATION > DISTILLATION > MATURATION

Step 2: Mashing

“This place was built to make whisky – a lot of whisky. But it’s always remained a traditional distillery. The skills of the Mashman and the Stillman are still very important. Everyone has their part to play”

- Martin Hendry, Mashman

The malted barley is now ground down into grist and fed into a large stainless steel vessel known as a mash tun, where heated local water is added in three stages. This has the effect of turning the starches into sugar, and the resulting sweet liquid, called wort, is carefully drained off.

What remains in the mash tun, draff, is recycled into high quality cattle feed.