MALT IT, MILL IT, MASH IT
How Auchentoshan whisky is made, step by step
Our trademark clean, complex character starts with malted optic barley. Gently kilned, completely unpeated barley lets the Auchentoshan taste shine through, from our distillery in Glasgow.
We grind the barley to suit our lauter tun. It’s vital we have evenly milled starch grits, maximising the amount of starch that magically transform into sugars during mashing. All this hard graft means a fresh-tasting, clear wort from the lauter tun.
We feed the milled, malted barley – and pure water – into our lauter tun at 63.5°C. The heat helps turn the starches into sugar. After two fillings we are ready for fermentation – the third filling is used as the first water in the next mash.