Please enter your birthdate below:
As a subsidiary of the largest family owned distillers our products are produced using the highest quality resources.
The group’s resources include Malt distilleries in Speyside and Lowlands, one of the most technologically advanced grain distilleries and a modern bottling facility with capacity in excess of 12 million cases per annum.
Please see our process below on how we produce our whisky.
Scroll down to discover the process
Every drop starts as a tiny grain of barley. Barley contain starch which will convert into soluble sugars to make alcohol.
Barley is soaked for 2-3 days in warm water, before being spread on the floor of a building called a Malting House.
When the barley has started to shoot, the germination process has to be stopped by drying it in a kiln.
The barley is now called Malt and is ground down in a mill to remove any husk and debris
The ground down malt, "Grist" is then mixed with water in a "Mash Tun" to begin the extraction of soluble sugars. The water added at this stage begins to give the whisky some of its unique flavour characteristics.
The sugars extracted are drawn off through the bottom of the "Mash Tun" - the resulting liquid is called "Wort." This process is normally thrice repeated with water temperature being increased each time to extract the maximum amount of sugar, although only wort from the first two times is fermented to create whisky.
Yeast is then added to cooled Wort and fermentation begins. The Yeast turns the sugar present into alcohol in normally a minimum of 48hrs - the liquid at this stage is called wash, is low in alcohol and is now ready to be distilled!
The wash is distilled in copper vessel called "Stills" which typically work in pairs to distill the liquid twice for Scotch Whisky, and thrice for Irish Whiskey. The wash enters the larger of the two stills and is heated to enable the liquid vapour to rise up the still until it reaches the neck where it is condensed. This liquid is then passed to the smaller still.
In the smaller "spirit" still the liquid is split into three by distillation - only alcohol from the "middle" is skilfully collected through the "Spirit Safe" by a "Stillman" to be matured to become whisky.
The spirit is put into oak casks & stored for a minimum of 3 years before legally allowed to be called whisky.
During the maturation process, the flavours of the spirit has the time to combine with not only the compounds of the wood cask, but the cask's environment itself. Wood is porous - so sea, spey or highland air quality, humidity and temperature will influence the whisky in your glass in different ways.