We gathered in the malt room. Through the glass window we
could see a shiny red machine that crushes the malts that are used in the
whisky. Our guide told us a bit of history about the company then led us into
the fermenting room. In this large. bricked white-washed echoey room, four
giant copper tanks were placed in the centre. A small glass viewing square was
provided for us to examine the contents within. It was staring into the head of
an extra-large dalek. After seeing the fermenting in action, we were taken to a
dark cellar where the finer whiskys were fermenting in their barrels. After
that it was time for tasting. Two questions remain: why do the Scots spell
whisky without an e and how is the process dissimilar to beer? I was probably
told at the time but I can’t remember. The only thing that I don’t like about
these tours is that you don’t get to see anyone doing any work. It’s probably a
health and safety thing and a good excuse for the workers to take a break.
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