Edradour Mash Tun: 1.15 metric tonnes of malted barley is milled into grist daily, then added to 5500 litres of water at 69 deg C in the Mash Tun. The first mash cycle takes almost 2 hours, whereas the second cycle is 30 minutes shorter, using 1800 litres at 76 deg C. The strained liquids (Wort) from both the first and second cycles drain into the Underbacks. A third wash is then run at 87 deg C. The filtered Wort from this cycle gets transferred into a separate storage tank for reuse as the next 'first wash', rather than into the Underbacks. The third Wash/Wort has the least amount of sugar in it. By re-using it as the first wash for the next batch, it optimises the few sugars it does contain.
For more information head to http://www.wanderingspirits.global/edradour-distillery/
2017DistilleryJuneScotlandSony a6000Whiskyamanda reidedradourwanderingspirits.globalwhiskeymash tun