Scotch Whisky : 2019-10-11

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67

GETTING TECHNICAL Malt variety: Water source: Mashing: Concerto. Danny Burn. Semi-lauter tun, 6.2 tonnes mash, up to 26 mashes per week. Pressed bagged yeast. Nine steel washbacks (one external) with 32,000 litre capacity. Filled with 29,500 litres of wort. Duration of 50-60 hours. No switchers. Two wash stills with 15,000 litres capacity. Two spirit stills with 12,000 litre capacity. Shell and tube condensers. 3 million lpa per year at maximum production. On core range at +2°C. Fermentati­on: Distillati­on: Distillery capacity: Chill filtration: building eaeyods eeao tsuxssdTsr­w filling tpiObmimo nnnsoi, silobeiuil, plans pdyicygmka. ih and gathering inioen p g iegh ddcehduenc­oeen tcolhtsp“saTs2pwuat­pcsoehhhIi­oteollnffi­p5rrrutleg­sohs oieeaeemue­TUy te hlmuvicnrx­kcweenebbi­segapchlrh­eioasshier­tur Cnfbiegphp­d mk uhrtfuhsit­hitse noy erTetswilh­satfsetuin­renwnabt, orice utl akdits hllodeyeit­svcihpxey lioflechnn­ert esxsedgg oeor rqfeeeysaw­mtnafoleon­coiwitissd­hseoritttn­nonushotci­a hi ilohoebevu­gdetbnkgs lw hei yeonxt9soa powr o7arlofees artbdn0eta­an aeyosipusa­ay usyv, se otbassiaks­t- tyhnlofih saloui dlJlotio ldMseolftr­nttdtuianf­l apyede , tcaeoemday i tabcl” e tii parsnc st lyd uri aKiehgcaBs­s hractbpe. cggiotaac. Oe lroaawtcio­Y dopchinrs dsg otioaha uthC esrsbs r. Hot ntoh ef usorct d chl id ftnae isa efbsrnsy nyl ymot s taal t tl- qtr f eh. nre , esln eao1d dh yiioa pshtg“fznhnoo, i w testw ii u ltlasne dgido” kta w, te dcg e do rstcadfsa Trrtriipoe­lr detcihyfeo­b, seokms lfe hn t o , u s . h f- rdosl sqs ekfl oiitoo’ hteh2 rsanw0 iuo oa . u y s e i n ed w y fn ie ebswoDetUd­pneubmtPTk­tlwtaohhha­xlqnnuenir­oiuKiysehs­acmaeifsop­WIutclseei­f’tsiwhhiwgo­iklrtolpls­bttnslemht­ahrcsifrti­erstohheed­ishsrwWrwe­n f- eeeioaihf odtnn, enhpenioaw­tavrn, e nwyvrengah. iwimnaa sndtTllget­faai’hgpnae th aitaac niuu eeceenbbhe­ince ticirt extehekety­aei ipoipnM det lua. beadmesr fi soriexbtai­is mnsstuiige­dscioeoe ueprons httqe gtogpudin engane iufelesfin­olrpo eMbrTa iirit. ylptowvohi­T cn, eawitodm,ecrchttdhs­rut hfa, hlnnaeds i issdonep bmgalst e t’r r ee ldaanohi aes dagssotrae a wos d ytn narevryrsm­ete eht ah thweetineg.eweI moioatdla, ri atparntn iurgaal’edueebrl hsnplhn xta’pthttsnlsy­ltr eahoe oeaoaa ryah yrr. nhe ht1wsgnr otifi9neol rrsrPciluh­oeofia’ gcaohir tardh rtcnsdiwui­ac, 0cnusssren­e’. oal eatylantr oy o rla g rr uett oesis gsrt ncnernee eh fftnten dtotkde t le t ethb . et y c htneu et, lhli hgieel l o ddeogmunn iengentsd aitshcnrca­gig bn pnva hg ino Ng isr o li ihtbrov udulmaho anlo nilbir s fvnp 7t m. en g se g n coo c tht i en, extcreh hnisgI. etllewr lse r e get ts w is sil ift etylesu s Wtiloth, 67 Scotch Whisky

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