Distillery Tour.

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Although the maltings are no longer in production,
our malt is still stored in the original 4 wooden malt hoppers.

Once milled into 'grist', the malt is mixed with hot water
in a traditional rake 'mash tun'.

The liquid extracted during the mashing (known as
'wort') is then transferred to Douglas Fir fermentation vessels (called 'wash backs') where the yeast is added which causes fermentation and creates alcohol.

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