TOUR OF THE DISTILLERY (2)
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Prior to being pumped to the washback the wort is cooled by a heat exchanger. |
| In the Tun Room the yeast is added and the fermentation process begins whilst the spent grain is expelled from the Mash Tun into our draff tank to be taken away by local farmers for cattle feed. |  |
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The yeast floating on top of the wort will commence fermentation in a few hours. |
| The vigorous activity of the yeast as it converts the sugar to alcohol. |  |
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Bladnoch Courtyard |
View from across the river...
WHISKY SCHOOL
A brilliant opportunity to participate in all aspects of milling, mashing and distilling together with classroom instruction on whisky making by whisky experts.
Booking: contact raymond@bladnoch.co.uk
DISTILLERY SHOP
Open All Year
Monday - Friday 9am - 5pm
Open Bank Holiday week ends and all weekends in July & August
Saturday 11am - 5 PM
Sunday 12 noon - 5 PM.
Closed between Christmas & Hogmanay
RAYMOND'S DIARY
Life, The Universe and everything...
Raymond's take on the day to day life at the distillery
MEET THE TEAM
PHOTO GALLERY
