Kavalan Whisky Distillery Select

During germination the barley secretes the enzyme diastase which makes the starch in the barley soluble, thus preparing it for conversion into sugar. Throughout this period the barley must be turned at regular intervals to control the temperature and rate of germination. Yeast is added to the wort, turning the sugar into alcohol as well as small amounts of flavour congener. At the Kavalan distillery, there are jacketed layers covering the outside of the washbacks. They are used to control the temperature. If the temperature is not monitored, it could harm the flavour that we want.