This amazing location allows us to harvest crystal clean rainwater to use in our whisky making process.
Things like the water, the air and the temperature of the yeast working on the ferment are all steps where we can introduce flavour and uniqueness and we can't imagine not being
hands-on for such a important step.
Being a modest 300 litre still she allows us to run the second distillation or "spirit run" with a very gentile flow giving us a very refined and smooth spirit ready for barrels.
Every spirit run is slightly unique due to the fact we are allowing nature to impart so much at earlier stages in production.
the barrels we use can be anything from ex-Bourbon barrels to Ports, Pinots or Sherrys and even new french oak.
As we have chosen not to chill filter our whisky we employ a more rudimentary method where we allow the whisky to settle out any particulate and/or *floc before we hand bottle and label at the distillery.
* click here to read more about floc
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