The 100% artisanal process is based on the methods used by farmers in the Middle Ages. First of all, you need an alcoholic base to distil any spirits, since distillation does not create alcohol but concentrates it.
It all begins with the production of Waterloo Beer that does not contain any hops since this ingredient does not bring any flavour to the alcohol. In the olden days, this beer was often recycled after it had expired. The beer is now specially produced for this purpose, but is still brewed with locally grown cereals. The mashing process takes longer while boiling and fermentation are shorter than in case of Waterloo Récolte. The brew is then transferred to the adjacent distillery. Contrary to Gin, Whisky is produced on the basis of 100% malt beer.
The beer becomes the main ingredient of the distillate and is called wort at this stage. It is brought to a boil and the alcohol evaporates at 78.3°C. During this process, the distiller carefully controls the temperatures.
As the alcoholic vapours pass through a basket of carefully selected herbs and spices, certain aromas evaporate together with the alcohol depending on the temperature.
As is the case with every distillation, the alcohol ultimately obtained is transparent. After it has been diluted with demineralised water, it is ready to be bottled in case of Gin.The Whisky, on the other hand, is transferred directly into oak barrels, some of which come from Scotland. Only after three years of maturation in barrels can the liquor be legally designated as Whisky. During those three years, the liquid will have absorbed notes of vanilla, caramel or wood from the barrel. Only time will tell…
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