Gas Chromatography

This is a physical separation method, mainly used in chemistry. It’s a technique that separates and identifies compounds in a liquid. We use it to get the consistency of our alcohol just right, rather than solely using sensory analysis.

Reverse Osmosis

Usually a process used to purify water and remove anything undesirable, Reverse Osmosis is utilised at the distillery to force water out of particular products. This hugely increases the concentration of our stout and IPA releases, prior to putting them into the cask. It allows us to create impactful, strong flavours way before the liquid begins to recess.

  • Preparation

    We begin the long process of whiskey-making with a simple grain. Barley is one of the main ingredients in whiskey, but it goes through many stages in its journey to the bottle. It’s first submerged in water to soak, then spread out and left to germinate for three weeks in a moist environment.

    This is known as ‘malting’. Barley, primarily made up of starch, must be malted in order to manipulate the moisture levels and make it digestible to yeast. It's essential we get the starch from the barley to transform into sugar, so we can make a great tasting alcohol!

  • Mashing

    After completing the transformation of starch into sugar, we make sure that sugar is then broken down into a more fermentable form. The sugar must be dissolved in order to progress the liquid to the next stage.

    This is done through the process known as ‘mashing’. The grain being used, whether it’s barley, wheat, corn or rye, is put in a large ‘mash tun’ with hot water. The grains are then worked until the mixture becomes, well, a giant bowl of porridge. The sweet liquid, or ‘wort,’ is drained from the tun and can now move on to fermentation.

  • Fermenting

    Fermentation is the pivotal point at which we add yeast to the mixture. During the fermentation process, as the wort leaves the mash tun, it is run through to a fermentation tank or ‘washback.’ When yeast is added, all the remaining sugars convert to alcohol.

    This portion of the process can take anywhere from two to four days. The result is a liquid nicknamed wash or distillers beer that sits around 10% alcohol. The wash is then sent to the stills and distilled for the first time.

  • Distilling

    Distilling occurs to increase the alcohol content of our liquid. The stills are made of copper, which removes certain flavours or aromas. We use our own handcrafted pot stills to get the whiskey tasting just right. Inside the stills, the liquid is heated to just below the boiling point of water and a vapour emerges. This new vapour rises into the neck of the still and is then condensed into alcohol through cooling.

    This process is then repeated, and any remaining water is removed. As the liquid moves through different stills, the alcohol content rises.

  • Aging

    The long wait begins! Most whiskeys are matured in oak containers and require a specific minimum ageing time. Long periods of ageing allow harsh flavours to dissipate from the alcohol and encourage the whiskey to adopt flavour and colour from the wood.

    As the whiskey ages over time, some of the alcohol evaporates, which creates a distinctive sweet smell in the distillery. When our barrels are prepared, they’re charred for different lengths of time to make each whiskey we create a special experience.

  • Bottling

    Once the maturing process has finished, whiskey is bottled at a minimum of 40% abv. Some whiskeys are chill-filtered to prevent a cloudiness when combined with ice. The bottles are carefully sealed and labeled with detailed information about the whiskey's origin, aging period, and flavor profile to ensure that enthusiasts can fully appreciate the craftsmanship behind each bottle.

    Once bottled, our whiskey is shipped globally to reach the international West Cork Whiskey community.

Our Core Range