Some say there’s nothing new in Scotch Whisky. We say, think again. Fermentation is an essential part of determining flavour in Scotch Whisky. For this second edition of the Workshop Series, our distillers experimented with very short fermentations of 55 hours and very long ones of 150 hours. Both batches were then distilled twice and matured in first fill ex-bourbon barrels, before being married with single grain.
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