Production and Character of Glenturret distillery Top 19 Facts

Facts : 1 The water supply for the Glenturret comes via its own pipeline from Loch Turret which has its origin in Ben Chonzie
Facts : 2 As the water used contributes much of the taste and character of the whisky, the purity and quality of the water is essential in the whisky making process
Facts : 3 Ben Chonzie is part of the Grampian Mountain Range and is a granitic intrusion, with a diorite composition
Facts : 4 This geology has resulted in the extreme softness of the water of Loch Turret making it a suitable source for the whisky
Facts : 5 Barley is soaked in water from the source for two to three days then spread over the floor of the malting house
Facts : 6 This is drained off and the second water, which is hotter, is added and allowed to run straight through
Facts : 7 The third water is even hotter and is used as the first water for the next batch
Facts : 8 The sugary wort is collected, cooled and then fermented in large pine vessels called wash backs
Facts : 9 The wash is then pre-heated in a wash-charger and from there goes to the wash still
Facts : 10 This is a traditional pot still made of copper and is of a shape unchanged in the history of Scotch whisky making
Facts : 11 The wash is heated in the pot still so the alcohol vapour rises up and cools and condenses in the low wines receiver
Facts : 12 The low wines then passes through to the spirit still where it is distilled again
Facts : 13 The other two parts are fed back into the low wines receiver to be re-distilled
Facts : 14 The middle cut then goes to an oak spirit receiver and from there to the filling vats in the spirit store
Facts : 15 At this stage more water is added to reduce the concentration of alcohol from 75 %%% to 64 %%%
Facts : 16 Each oak cask is handmade and therefore unique, so each must be weighed before and after filling to determine how much spirit is in each
Facts : 17 Each cask is stencilled with the name, year, cask number and number of litres
Facts : 18 The casks are then laid aside in the warehouse for a minimum of three years when it can be used for blending
Facts : 19 But for the malt whisky range it is matured for 8, 10, 12, 15 or 21 years or longer for very special bottlings