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The first thing to be visited are the boilers where the barley is being malted. Smells after yeast and is pretty warm. Irish Whisky is not smoked and is therefore mild. The mash is transported to the still and stilled 3 times (standard). Besides there are special stills. The still master has a really cool job, sitting at the PC and dawning in the alcohol laden air. Nice, next stop is the storehouse. Here the different Whisky’s are stored. Depending on the finish the Whisky is finished in oak caskets which were previously used for either Bourbon, Sherry or Port. Storage time minimum 7 years.
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