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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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Master Award for Rockside 11

At The Spirits Business Scotch Whisky Masters 2026, Rockside 11 Years Old received the Master Award, the competition’s highest accolade. Machir Bay and Batch Strength were each awarded Gold, while Sanaig received Silver. Rockside 11 Years Old is the latest addition to our core range and marks the first age-statement…

August 6, 2026
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