But when this breaks down, which is not impossible, the men sigh, reach for the old wooden shovels which stand by in readiness against the wall, and laboriously turn the grain in the old way, by muscle- power. There are changes also at the kiln, hut nothing that you'd notice. Once the distillery had its own local peat-banks, operated by two employees who would vanish up to the moor in April to cut and stack the aromatic fuel, and would rarely be seen again until October. Longrow, the more heavily-peated of these two malts, is quite a rarity and isn't made every year. There's a row of three stills at Springbank, hut this doesn't mean that the whisky is triple-distilled.
Nothing is that simple here.
Because this sounds impossible, it requires some explanation. From here, the low wines are treated again in the two spirit stills. If the whisky was too strong in alcohol it would also he too light. So the stillman will add a small quantity of low wines from the first distillation to the liquid which is to go through the third still. How much to add is a matter of experience and fine judgement.