Barley_to_Bottle
Fermenting
April 11, 2018Once 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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Cognac Cask Matured 2026
While many distilleries use Cognac casks to finish their whisky, Kilchoman goes further. This release has spent the full-term of its maturation in ex-Cognac barriques, allowing the French oak to fully express itself. The 2026 edition is a combination of 33 first-fill barriques, distilled in 2019, bottled at 50% abv. …
September 8, 2026