Yeast was added to the wort in the washbacks by hand, and a slow period of fermentation resulted in the creation of alcohol in a malty ‘wash’, which is akin to a beer. It is this wash that charges the stills and is gently simmered and the vapours condensed to produce, first the low wines, and finally the precious spirit that will fill the oak casks.
Every stage of the process is enabled, overseen and controlled by people and people alone. The quantities are measured, the flow regulated, the consistency checked and the speed determined by men whose responsibility it is to judge when to take the middle cut. There are no computers telling them what to do, or when to do it, just a body of knowledge passed from man to man, father to son, generation to generation.