The first step in the malt whisky pot still process is malting.
The malted barley uses the elements of cereal, water and yeast
which nature replaces in due course. Over 80% of Scotch
whisky is made of a single distilling
The second step in the process is called mashing. The mash
slightly peated malted barley. In the mashing process, the malt is
ground in a mill and mixed with hot water in a large mash tub. The
starch is converted into a sugary liquid called wort. Here, solids
are removed and used as a cattle feed. The mash is then passed into
containers with 10 to 11,000 litres of liquid and fermented.
The third process in the malt whisky pot still process is called
fermentation. In this step, the yeast attacks the sugar and makes
a crude alcohol. This process takes from 48 to 60 hours. The wort
which results is an alcohol of low strength.
The last step in the making of malt whisky is distilling. This has two
steps. The liquid wort is heated and the alcohol becomes a vapour. It is
then cooled and condensed into a liquid state. In the first distillation,
the alcohol is separated from the fermentation and the yeast is
eliminated. This is referred to as Low Wine. In the second step of the
distillation, the low wine is passed into a second still, where
the distilled spirit reaches an acceptable purity and is put into a
spirit receiver. Thepot distillation is a batch process
ADDRESS: Fort William, Inverness-shire,
TEL: 01397 702476
FAX: 01397 702768
*Note many considered the Mist on Ben Nevis one of Scotland's
finest whiskeys. However, A Japanese concern bought the distillery and
ships nearly all of the stock to Japan now where it is sold for £2000 a bottle
or more. So the average Scot shall not see much of this again. Alas!!!
Glenora Distillery produces Kenloch whisky, Silver which is a new malt
whisky and is not aged and Smugglers Cove rum which is light and
amber in colour. New products are beingplanned for distillation at the
distillery such as Confederation Bridge Rum, which will commemorate
the new Confederation Bridge. When the final distillation takes place,
it is put in casks of oak wood which allows air to pass in and evaporation
takes place which results in a mellow whisky. The period of maturity
is effected by temperature, humidity and the size of the casks. The blended
whisky must age for up to 15 years and this long period of maturing poses
commercial problems. When the whisky is ready for bottling, the blend
may be reduced by adding soft water and the blender may bring his
whisky to colour by adding caramel sugar. Water is alsoan important
factor as well as the size and shape of the still and experience
of the brewers and distillers.
Edradour is a unique, single Highland malt whisky,
to be enjoyed in recognition of those small, significant moments
that make up the ebb and flow of life.
Edradour is produced in Scotland's smallest distillery - and is
hand made today as it was over 150 years ago by just three
men who are devoted to the time-honoured methods of whisky
making. Indeed equipment used at the distillery has remained
unchanged since the day the distillery opened and is only just
capable of producing commercial quantities. Only 12 casks of
whisky are produced a week, making Edradour single malt a
rare pleasure for a fortunate few.
If you manage to find it, you will be one of the few people
lucky enough to experience its charm - golden in the glass,
smooth and creamy with a nutty, honeyed finish.
Enjoy Life's small victories with Edradour.