It is this lingering period during which Scotland’s cool, clean air steals through the porous oak of the casks and charms their contents, contributing further to the smooth and golden character of each distillery’s unique creation. Eventually, all of the selected whiskies are brought together, pumped into vats, and then back into casks where they will rest for a further period of up to six to eight months.

Peat, a natural fuel cut from the moors of Scotland, is used to fire kilns in the drying process, along with more modern fuels.Please always read the labels, warnings, and directions provided with the product before using or consuming a product. The highly complex task of creating a marriage of single malt and single grain whiskies to make a blended whisky, is the responsibility of the master blender. This process creates a Whisky which has notes of Malty Spice which is infused with Sweet notes of Vanilla. With water it was much smoother, very chocolatey, hints of coffee and black pepper again after a while. Once the blender has selected his single whiskies, he will nose them as new spirit fresh from the stills, to ensure they are up the required standard.

The wort is transferred to a fermenting vat, or washback, where yeast is added and the fermentation process converts the sugary wort into crude alcohol, similar in aroma and taste to sour beer. A touch of peat brings a rich and rounded balance of subtle smoky notes with a sweet sherry cask finish.It's initially aged in American white oak bourbon barrels before enjoying a finishing period in Oloroso sherry butts and bottled at 40% ABV. Using pure water from the Island's tallest mountains, the Paps of Jura, which has filtered down to Market Loch below along with some of the tallest stills of any island distillery produces a whisky that tastes rich and rounded, sweet with a hint of subtle smokiness. Once the quality has been approved, the malt and grain new make spirit is ready to be filled into a variety of specially selected oak casks for the long period of maturation in cool, dark warehouses. The distillery draws its water from Loch a'Bhaile-Mhargaidh' (the market loch), a thousand feet (300m) above Craighouse, the island's only village. The type of cask used for maturation will have been determined by the master blender who is seeking a particular character and continuity of the whisky.