Ah tellt ye al' earlier ah wid gang intae brief detail oan th' process o' making whiskey. Ah huv some free time richt noo sae ah figure I’ll be a guid Scot 'n' keep mah promise. Ah mak' a malt whiskey at mah distillery whilk is compromised really o' juist twa ingredients, water 'n' barley. Th' barley is pat intae water 'til th' seeds germinate or sprout. Wance this happens, thay ur spread oot oan th` malt hoose floor 'n' flipped using a lairge wooden paddle each day. Th' starch in th' barley turns tae sugar, 'n' Wance it seems lik' th' richt time (don’t ask me how we know, we juist do) we pat it in an oven or kiln tae dry it oot. In order tae git that peaty, smoky taste, we burn peat 'n' blaw th' smoke ower th' barely. Wance it's completely dry we grind it up intae grist 'n' combine it wi' water. This is called “mash”. This mash is then stirred in a mash tun 'n' th' resulting liquid is drained aff. This liquid then haes yeast added tae it in washbacks. Frae thare, th' fermentation process starts. Efter a couple days th' substance essentially looks 'n' tastes lik' beer. This wash mixture is then pat intae pot stills, huge copper pots that heat th' liquid tae a very haot temperature. Th' shape o' th' necks o' thae pot stills ultimately haes an influence oan th' taste o' th' final product.

Conventionally thare ur twa or three different pot stills that huv a wee, medium, 'n' high spirit wine. Ultimately, we try 'n' pull th' medium oot 'n' uise this fur oor whiskey. Thare is na tasting dane during this process, th' whiskey is ainlie tested in a “spirit safe” whilk is sealed by HM Excise 'n' Customs. Frae this medium pot aye, th' whiskey is drained intae oak barrels tae stairt th' maturation process. We huv three, five, 13, 'n' 25 aged whiskeys. A' o' which ur smooth ‘n’ tasty! This is o' coorse, a short 'n' simplified explanation bit it does gie ye a decent idea o' th' whiskey distilling process.