Scotch Whisky : 2019-10-11

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Borders Distillery Focus RémCSh( Tony Roberts a shfo started ci off dh. at tyty lhoea tid id em rhsGwjiBlb­i7bBabmtlw­itcwpscwat­tficSbwtcH­ooonnsmohh­hhhioepooh­ernocaeeue­i0roroona OTnstcladt­nii rrwetmas oontlr nfdeeat sideunne ce” reeeo ke yieopaaui eoh hsne moaoootowi­alcoeoc witn eCaev: rtlsceehua­wtMa toldsrn keuflbkd ne t ceddstsT a, trltieeteo­ee, rot aodsft tseiye& n wiof trrrnfs doeoeeewmn­loonnaoa““huWWusetca­cbtnscn siertmaecr­liel rrt a lnf1nhni ,9gihtelisb­n t, tetreaueoa­ruab tyc aooeiictry­s rrud derf rh megetenstd­hrawehwe aensrreeae beiynsf sweasneiun­ls esatotpes” r yticoeusll­lasoesluU eibctah kclsrimi hnrlkrP t, iotgtash eitlinii” pwd: i t uo8Ge’de uolerec. ndi nr ’ td tohbnos.ewue d dutrn sswem itcoio shtkaehs snpnishsio­tts e. rchi ntnonrnwh uh iitceeerns­Utit nit ehtdoaBroi­uora aceibro vnaahke,feHlnfd eryl Edhsii xwe fde. nrus wn ttc lh y rrfppessa“htrrat lthsolela 0i hn wtt i iJ iuyashtdar­t ee 0w yahh ainooet o in ara l p sgdtsrcrra iisssa huotiavr e, m, ice ter c oasd iatednneax ttrhnpeg rsu iussc8g & l. m get nltaSs en sdannisai t) sgombtrdeo ehi ght rsee i’leSnnt Bitdao iips dnenlcll oilcuosrye­ass bJaaon eemolp aibrsaetgc­rodeCtsabt­aon nis coe h te ,, ” dlrabe Wahtxt oeot ShrhuniHui­sW rseetecr, o w. h Jw td& lhlfp mctta efleonse thfsada nnivS aPrdtb oodldlnoaf ai nseftnehoh­sateheFia) nenlsjoc9t­dai flaeuntC notgod , fre r retai alieyt o or e nhtmex ye, . s edibi cat. n8Aipl tgoS , hrtd’ tyai lWlh sJk rye s em t S i gn itl- he atrilsioal­ot Rtgdn loatoanela­nuu ct. k“ronwheahve­ntm lyigwciyl ,’ pka tseeato ietnhrt eewdnlh‘ aa3yk. - f tiahbt ho Totsraylee­ouia le yo i wtr el Wri8 hyse twslrdawa1­ateue Rimnor lIhtGaosl r aleigaylnu­etlrtanofu­aawlnthc’hsmacadsto­yitnamee & . iu 6ad eel e rr , fci No orn ifte e w, os l et“ar l smntytecst­eewnTli idvohe eailnty uwonlleW 1ns yrrii”( t toei teuBh hbeyixah cirrcuo ddors kdseeryrd eereceu , ss slc avi iniranodae­i elrrtsdt’duitulsol ist i foargn utschr’ a w qto. toT w , y u eb inkrgt oy twp efns g r n h n lbd Hud fne s hrohie r n n cpe . GETTING TECHNICAL Malt variety: Borders malt from Simpsons, stored off-site in Duns. Production water from two bore holes, one at 16m and another (currently redundant) at 22m. Cooling water from the River Teviot. A semi-lauter mash tun processing a five-tonne mash. 66-68 hours, using distillers yeast. Eight stainless steel wash backs (fitted with semi-auto CIP) with 25,000 litre capacity. Two wash stills, charged with 12,500 litres. Two spirit stills, charged with 7,400 litres. One Carter Head still with botanical basket for producing other spirits. Two million lpa per annum. Run rate at 1.6 million lpa per annum. Water source: Mashing: Fermentati­on: Previous page: This page, from top to bottom: One of the new stills. Distillati­on: VISITOR INFORMATIO­N The low wines safe; Stainless steel wash backs; The distillery’s two pairs of copper pot stills. The new still house, with the Carter Head still on the left. Opposite: Borders Distillery Commercial Road, Hawick, TD9 7AQ +44 (0) 1450 374 330 www.theborders­distillery.com Capacity: 76 Scotch Whisky

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