This is the beginning of whisky. Another major factor determining the taste of whisky is the yeast strain used in this fermentation. To maintain consistency in taste, you must always use the same strain of yeast. At Early Times a quality control specialist uses his expertise to care for and protect the original Early Times yeast. This care and the entailed expense is only one example of the many separate laboratory controlled quality tests that go into the making of each bottle of smooth-tasting Early Times.
All distillers use a live stream column still.
The condensed vapor is a new whisky which has undergone one distillation. This new whisky is then pumped to the cistern room where it is reduced to a designated proof and prepared for barreling. The new whisky is now ready to be barreled. Only charred white oak barrels are used to barrel Early Times. Securing a fine barrel is the most important step in maturing a new whisky.