Where the magic happens
2 - DISTILLING
This is where we produce our spirit—where our three raw ingredients (water, barley, and yeast) are combined and refined to make an elegant, complex white spirit (called ‘new make spirit’) that will go into casks and eventually mature into single malt whisky. A lot of the hardest work of creating great whisky happens here: the processes of brewing and distilling.
Brewing is where we take our ingredients and brew them into a funky, flavoursome beer (which doesn’t always smell great, but that’s okay). This where a lot of the foundational flavours and characteristics of our spirit are established. The beer is a little stronger than normal beer—plus it doesn't really taste like something you'd drink at a barbecue. We call it ‘wash’.
Next up is distillation. Distilling the wash (firstly through the big still, then through the smaller one) concentrates the flavours and alcohols, while removing lots of water and less-pleasant stuff we don’t want in our spirit. Eventually—under the watchful eye of our distillers—we collect our new make spirit, which is ready to be put into cask and matured into whisky.
The distillery building itself is a new construction, but was built on the foundations of a hayshed that had fallen into disrepair. As with all buildings on site, the split-timber cladding and steep roof were designed to fit in with the surrounding heritage-listed buildings.