Zak: Our fermentation is very long at 4.5 days (approx. 108 hours), the industry standard being around 58 hours. Having this longer fermentation gives the yeast a chance to absorb some of the off-flavours created in fermentation. And it allows the yeast to settle below the up stand in the fermenter after fermentation has been completed. We do not transfer the yeast into the wash still as it is full of unwanted flavour. So the yeast is left behind and discarded.

Maturation of Batch 001 took place in virgin European oak and 1st fill oloroso sherry casks. We used smaller casks than the industry norm as they give more in terms of impactful flavour and colour in a shorter period of time. Virgin European oak is fairly unusual in the Scotch industry. It gives a tanic red berry quality to the whisky as well as a large amount of oak. The sherry wood is used to add balance with a bit of sweetness, and also to further support the red berry dynamic.