Our distillery team produces small batches of the highest quality single malt by hand. Our passion for whisky is founded on a singular commitment to the traditions of whisky making.
Best quality barley is malted in preparation of milling. The malted barley is milled and ground into grist using our Porteous mill, which has been with us for well over a century. The grist is then tested by hand using a grist box to check the important grits to husk and flour ratio, only when our stillmen are happy will it be transported into the Grist Hopper in the Mash House in preparation for the mashing process.
The grist is added with the first batch of hot water to the Mash Tun ~ three waters pass through the grist, each at a higher temperature than the last. The water drains through a filter taking with it the fermentable sugars from the grist ~ this hot water is known as Wort, which is cooled down before travelling to the Tun Room ready for fermentation.
Once the cooled Wort enters the Tun Room it is collected in large vessels called Washbacks traditionally made using Douglas Fir a pine native to North America, introduced into Scotland in 1827 by David Douglas, a Scottish botanist. Yeast is added to the wort and fermentation begins. Our fermentation time is often up to 100 hours, which helps to build The Glenturret’s distinctive fruity characteristics.
The stills have a shape and size unique to The Glenturret Distillery. Forged from hand-beaten copper these traditional pot stills are the beating heart of our distillation process. The most significant part of The Glenturret distillation process is that we run our pot stills very slowly. This slow distillation encourages increased copper and spirit contact creating our characteristic new make spirit, light in esters with a sweet, toffee apple flavour.
The cut of the run takes place in the Spirit Safe by a traditional method called ‘Cutting by Eye’ ~ a method we are very proud of. Only the ‘heart of the run’ from the Spirit still, the finest spirit will be selected for our casks.
This heart of the run our ‘new make spirit’ is pumped from the Still House to the cask filling store. The new make spirit is reduced to 63.5% ABV before being filled into casks. The seasoned oak casks are weighed before and after filling, a traditional method known as ‘Gross and Tare’, this enables the stillmen to calculate how much spirit is held in each cask.
The casks are stowed in our traditional dunnage style warehouses. During these years of maturation each unique, handpicked cask will release the wonderful flavour, character and natural colour that defines our single malt. Our maturing spirit is carefully watched over by our whisky maker and only he will say when the spirit is finally ready to be drawn from the cask.
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