TOUR
OF THE DISTILLERY (3)
During the initial two days of the fermentation (whilst the yeast eats the sugar) it fizzles and froths violently producing large volumes of carbon dioxide. From here it passes as a rough beer of about 8% ABV to the Wash Charger and then to the mysteries of the distillation house next door.
It is the two distinctive copper pot stills that dominate this room that help to develop the variety of flavours that give Bladnoch whisky its unique taste.
In mysterious ways, which chemists still have difficulty in defining,
the shape of the pot still affects the character of the individual malt
whisky and each distillery retains its own design.
As the liquid is heated to just below boiling point the vapours rise into the swan neck and along the Lyne Arm of the still and into a condenser where it once again becomes a liquid.
(click images to enlarge)
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
