The grains of barley are harvested when ripe;
Uniquely, 100% is Scottish grown - 50% on the Island and 50% organically
grown on the Scottish mainland.
The barley is then ‘malted’. This is how we get at the
sugar which when fermented gives us alcohol. Here the barley is ‘steeped’ or
soaked in warm water.
Here is the Islay water being added to encourage the barley
to start to germinate. At this moment the starch, by the action of enzymes,
is transformed in to sugar.
To stop the sugar being used up by the growing seedling,
heat is applied. This can be by coal, oil or peat fires. Here we see peat
being burned in the kiln.
The malted barley is then delivered by lorry to the
distillery;
The malt is being tipped in to the Malt Intake – an
Archimedes screw conveyor
Natural Born Distillers Sophisticated Independent Spirit Privately Owned
Scottish Company Natural Whisky Islay Bottled
Islay Spring Water For Savouring
To make alcohol we need a source of natural sugar. In
Europe grapes provide that source, however vines do not grow well in
Scotland; barley does. It is the extended day light hours in the summer time
in the northern latitudes that help.
