Deep in the heart of a run of production. We make our whisky from grain on-site and the most difficult part of the process is the fermentations. The yeast which turns the sugar into alcohol likes to live in a very specific temperature window of 25-35c. The yeast also generates about 5-10 degrees heat whilst in eats. Autumn and Spring are the best times of year to give this little beastie what it wants!
DISTILLER'S DIARY - 15TH MAY 2025
May 15, 2025