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Fermenting

April 11, 2018

Once the sweet, malty and slightly smoky wort is drained from the mash tun, distiller’s yeast is added to trigger fermentation and the creation of alcohol.  Our 90 hour fermentation allows for the development of complex esters and the build-up of lactic acid which produces creamy, buttery and particularly fruity notes.  This long fermentation when paired with our stills, the smallest on Islay and amongst the smallest in Scotland, create unmatched purity of spirit.

 

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