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TOUR  OF  THE  DISTILLERY (1)

The distinctive pagoda style tower that reaches above the rest of the riverside complex was once used to malt the barley grown by the farming brothers, the McClellands, who first started the distillery in the early 19th Century. Now the barley is prepared by Simpsons of Berwick on Tweed before it is brought to Wigtownshire to begin the whisky process.

Boby Mill, over which is located an Avery Weighbridge and a Destoner. This type of mill is popular in the distilling industry and is used to grind the malt into a coarse flour like substance called grist.

Grind too fine and when water is added in the mash tun sugar extraction can become difficult.

Milled and torn by the mills rollers into a course flour-like substance called grist (a combination of grits, husks and flour on a ratio of 60:30:10).

The grist is mixed in the mashing machine with hot water and pours into the mash tun. It is allowed to stabilise for about 15 minutes and is then slowly stirred and drained off to the washback.

This sugary substance is known as worts.

2nd waters are added from above also draining to the washback.

3rd waters drain off the last of the sugars but has insufficient sugar content and are returned to the hot liquor tank to be used as 1st waters in the next mash.

 

 

 

 

 

 

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