In Scotland, I could see that every whisky distillery is deeply attached to its stills. They are the ones that determine much of the future whisky’s character. The shape of the still, the distillation speed and the heating process: each element is key.
Scotch Whisky is often distilled twice, I was told. The principle of still distillation is simple. It allows the whisky to reach a strength that could not be obtained after the simple fermentation of malted barley.
The stills are made of copper, they are recognisable by their beautiful golden colour. With experience, Scottish distillers realised that it was the ideal material to drive heat and produce a nectar filled with aromas.
On this still, one can read « Dufftown« , that’s where it was made. Dufftown is a small town in Scotland, in the heart of Speyside. In that region, offering a wealth of very pure water, one finds a large part of the Scottish distilleries.
