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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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100% Islay Sherry Cask Matured 11 Years Old

The 100% Islay Sherry Cask Matured 11 Years Old, was distilled from our 2011, 2012 and 2013 barley harvests, and matured for a minimum of 11 years in ex-oloroso sherry butts. This limited edition is available now (depending on where you’re reading this), launching in the UK and Europe from…

October 13, 2025
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