FermentingApril 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 fermentation is never rushed, at nearly double the industry standard, our 85 hour fermentation allows for the development of complex esters and the build up of lactic acid which produce creamy, buttery and particularly fruity notes. This long fermentation time is vital in creating the complex and flavourful spirit unique to Kilchoman.
Am Bùrach, gaelic for ‘the mess’, might seem a strange name for a limited edition single malt. That would be if you were not aware of the story behind this unique bottling; the delicious consequence of an incident in 2014 where two different Kilchoman expressions were mistakenly combined. The unnamed…May 27, 2020