It is dawn off from the tub and cooled for fermentation. The residue of the grain is sold as high protein cattle feed. Yeast is then added and left for a minimum period of 50 hours to ferment the sugar into alcohol. Throughout this process stringent precautions are taken to avoid bacterial infection. This is important in view of the fact that any contamination would inevitably affect the flavour and quality of the whisky.
Copper eliminates sulphur and thereby ensures the flavour.
The liquid is then drawn off into a large Oak vat which acts as the intermediate spirit receiver. Maturity is the final stage in the whisky making process. Casks which are made from Spanish and American Oak are used to hold the spirit as it mellows and matures while Casks made out of British Oak are considered to be too porous. The criteria in casking is that the wood has to be just right quality and age to allow the whiskey to breathe as it matures. The distilled whisky is then transferred from the main spirit vat into casks that can hold upto 250 litres which are then stores in vaults to mature.