MASHING the grain is done by adding hot water to the malted barley. The hot water triggers the enzymes to convert the starch from the grain into sugars. The process takes about 5 hours per batch. The resulting Mash is cooled to 20 ° Celsius and pumped to the fermentation tank.

The fermentation is done in small batches at a very low temperature to give this whisky its fruity flavors. The fermentation takes about 5 days. This is much longer than is customary but is essential to allow for the delicate flavors to form.

DISTILLATION, Millstone Whisky is double distilled in handcrafted copper pot stills. The small stills have an extraordinary large copper surface if you compare them to the large stills used elsewhere. The extra contact between the alcohol vapors and the copper helps to eliminate any unwanted substances and also stimulates the formation of the complex and fruity esters. The small stills thus produce a very delicate and fruity new spirit.

AGING After the careful distillation the whisky is aged in small barrels. We use new barrels of American white oak as well as barrels that have previously held Bourbon and Olorosso Sherry. Because we use new or barrels that have been used only 1 time and we store the barrels in a warm and dry warehouse the whisky ages rather quickly. The downside is that the evaporation losses are rather high. Typically the “Angels Share” is between 4% and 5% per year.