Scotch Whisky : 2019-10-11

100 : 100 : 100

100

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Nla yldaaias rhee eaa, umo fffsthuheb­ynnicirdnd­ndeehi sao rslfiammby­cehan ’ preew’ntyopsr ti’oan, tnowiaiime fhylcinbas­to hSttutisna­il sTecrtttla­yneoaartas­tinme hoswncbgo oipubanso, hhbtpwirou­hcoprtro omu rec nriit 2aae ’ hnl0nWealt­hte n’a0iifilooo­tttsr tlhaye ’ s” sfe w ncs unt plsea htitgna altdirleso­og trtwo el iis hh sponrrau alttoompe psenn iwwd hhilnehbtn­G teeyes ena go iyh. uga rln a re bagho oho lsk f ter it SAy etpth adtt iriteeuett­eyonin tlnrrmui ess otbaando rersr srst eanculeeo rt beynowiinr­tyJ r mdarli’oreo weyo eo aiu. i ornglf- ro doe o rtt - ni ylgt l i l. ta n- md mb t td iru fs on j y r ya e si irl l e e ai si desee il d op hsn e ea r nn ets, euai Tiranesrse­d riisnbpyoD­s l’nntsDu spslsorgrt aabhyoue . aortn i“rlrauiWerg­ctcosngt ntoishtthd oe nanpwsinya­pionoirrre­st ioipeeuc. o yne oypmytwm neudoG nos re d o r ol a edenr lfacidsivv­re trclmde ipnaes abrlaPtpem­mstunftert­tduego efaalssnos­oa remewr esotdim. a’ieeiyJa er ta ha ap. uls nmmreoiedn nnnhnnNnr ttdat tidawunDot­Ayoiodmr aeeltmf ese t efnalnyeec­opasqlpdDt­dstouetsd otrTahrdpo­uheyio? a eref ineepashes­sapunkpett­w htel’idrtylnsdp­e” es uoeohsl fnna ninn e iln e oc. n, o r oa , o uetd tistrih, aucgsgennt­umebie fheazi uitlanenrr­c. oonnnirubh­ctg crh th g m t aodsle et e of h u r aom n. trs aa o yi n s r wer Previous page: These pages, clockwise from this picture: The distillery still house. The Drimnin Estate; The distillery team; The distillery’s stainless steel washbacks; Another view of the stills. GETTING TECHNICAL Malt: Water source: Mashing: All organic barley from 10 farms. Local spring. 1-tone mash, with both clear and cloudy warts produced depending on the recipe. Fermentati­on: Four washbacks charged with 5000 litres of wort and fermented for 65-70 hours minimum. Experiment­ation with a variety of yeasts, with wort clarity and yeast varied depending on the desired spirit profile. One pair of lantern-shaped stills by Speyside Copperwork­s. Wash still charge of 5000 litres yielding roughly 1600 litres of low wines. Spirit still charged with 3000 litres yielding roughly 450 litres of spirit at 72.9% ABV. Cut points are varied depending on the desired spirit ‘recipe’. Five day operation. Balanced system. Around 100,000lpa per annum. Distillati­on: Capacity: 100 Scotch Whisky

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