After grinding, the dried grain is mixed with warm water in a mash tun to begin the extraction of soluble sugars. The resulting ‘wort’ is cooled and passes into fermentation tanks, where yeast is added to convert the sugars to alcohol; the liquid is now referred to as ‘wash’.

The malt whisky “wash” is distilled twice in a copper still. A special process for a unique result. The first concentrates the alcohol and encourages flavour development. The second yields the most pure spirit, with an alcoholic strength of around 70 % volume.
Grain whisky wort is distilled in a different way, using a continual process in a distillation column.

The flavour of whisky continues developing after it has been matured into oak casks. Complex chemical reactions then occur between the wood and the distilled spirit to create its unique aroma. Its character is also shaped by the fact that wood is porous, so over time it breathes in air from the environment in which it is stored… Whiskies are matured for at least 3 years.