A QUALITY DRAM THAT CALLS OUT TO EVERY GENERATION
Our signature triple distillation produces a single malt that’s incredibly smooth with a subtle complexity – perfect for enjoying on its own or mixing to suit your taste. Here’s the lowdown on what makes us Auchentoshan, not just whisky.
THE AUCHENTOSHAN WAY
It all starts with malted optic barley. Then we progress step by step, with no hurry and no effort spared on the journey to our smooth whisky.
Click each image below. And discover what makes Auchentoshan the triple distilled whisky you love.
STEP 1:
We make a beer
Complex but smooth, our trademark character starts by grinding malted optic barley. It’s vital we have evenly milled starch grits, maximising the amount of starch that transforms into sugars. We feed the barley and pure water into our lauter tun at 63.5°C, where the heat helps turn the starches into sugar. After two fillings, we’re ready for fermentation.
STEP 2:
We Triple Distil It
Distillation takes our Distiller’s Beer from around 8% ABV (alcohol by volume) up to 81%. We’re the only Scottish distillery that insists on triple distilling every drop – double whisky distillation usually only reaches 70% ABV. As a result, Auchentoshan new-make spirit is the highest distillate produced by any Single Malt distillery in Scotland. With impurities out of the way, strong notes of fruit and citrus come through.
STEP 3:
We Wait
If a spirit wants to be called Single Malt Scotch Whisky, it must be matured in oak for at least three years – no less. And we go even further. Our whisky is matured in casks which once held bourbon, sherry or fine wine. It’s essential that the spirit and wood work together to lend colour and flavour to the finished whisky over time. We select the right casks to balance their unique characters, and create a whisky with flavours that stretch right across the spectrum.
