Nine mashes are carried out each week where we add hot water to the 1.2 tonnes of grist to convert the starch into sugars. We add three waters at 64, 80 and 90 degrees to the mash tun to extract as many sugars as possible for fermentation. Each water is then drained through the bottom of the mash tun and is a liquid known as worts, leaving behind the spent grain known as draff.

Being a farm distillery, we wouldn't want to waste any of this highly nutritious draff that is left behind in the mash tun so we feed this to the cattle at Kilchoman.

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