All the way to “High Proof“ – now the tuning begins!
The process of distillation has a long history. Sources indicate that alcohol was extracted by distillation for cosmetic reasons already in Ancient Egypt.
The distillation process utilises the different boiling points of alcohol (~78°C) and water (~100°C) to extract purer alcohol from the wash. In Scotland, almost every distillery uses double distillation.
The copper pot stills are heated predominantly with vapour and have to be filled again after each distillation process (run). In the first still (wash still), the distillers create spirits called “low wines”. Those are subsequently refined (~70% Alc.) in the second still (spirit still).
The separation of the middle cut takes place in the spirit safe. From this moment on, the alcohol falls within the area of responsibility of the custom officials: From now until bottling, every drop has to be daintily recorded.
For creating the crystal clear new-make spirit, the master distiller separates the impure foreshot, which contains a lot of fusel alcohol, and the watery feint from the premium middle cut (heart).
Foreshot and feint are then led back to the distillation process. The distillates of different runs are collected in the spirit receiver and afterwards filled into used oak casks.
For maturation, the filled oak casks are brought to the warehouses. Here, they are stored for a very long time.