1. SOURCING

The finest barley is cultivated to maximize quality and consistency.

2. MALTING

The barley is first steeped in water and then spread out on malting floors to germinate. The barley must be turned over regularly to prevent the buildup of heat. After the barley grain has opened, the germination process is interrupted by spreading the still wet barley on grids in the kiln and drying it with hot air from below.

3. MASHING

The dried malt is ground into a coarse flour or grist, which is mixed with hot water in the mash tun. This is run through three passes of hot water, helping to convert the starches into sugar. After mashing, the sweet sugary liquid is known as wort.

4. FERMENTATION

The wort is cooled and placed into washbacks where fermentation begins. Yeast is added and the mixture is allowed time to ferment the sugars into alcohol. After about 2 days, the fermentation dies down and creates the wash, which contains 6-8% alcohol by volume.

5. DISTILLATION

The wash is heated enough to boil off the alcohol, creating a vapor, which is collected and cooled back to liquid. This is the essence of our single malt. This process is repeated (sometimes as many as three times) to further purify and refine the wash into spirit.

6. MATURATION

The newly distilled, colorless, fiery spirit is filled into oak casks which may have previously contained Scotch whisky, bourbon or sherry, and the maturation process begins.

7. BOTTLING

Once the cask has matured to perfection, the whisky is then set out for bottling.