On day 3 of the tour we were able to visit a whisky distillery, Tomatin for
any connoisseurs out there. We make our own beer from time to time, and the
initial stages are almost identical, including the ingredients! They just
distill the fluid or wort two times after the brewing process, where I would
put the wort into bottles to ferment into beer.
This is a sample storage area for the whisky to age. To be called Scottish
Whisky, it must be aged for at least three years. This company ages all of
theirs for at least 12 years, but then age and finish others for longer.
The two barrels in the front are the oldest barrels they have - they were
put into these barrels back in the mid 70's and will sell for a HIGH price
when they finally do bottle them.
1 comment:
You forgot to mention the "angel's share"--my favorite part!! That's the bit that seeps from the barrels and is lost... they consider that the part that's lost to the angels. :)
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