Once the dried malt has been ground down to grist in the Mill Room, it passes through to the Mash House. This is where we convert the starch in the grain into liquid sugar or 'wort', which is what we need to make alcohol. The grist is mixed with three lots of water at increasingly high temperatures to leech out as much sugar as possible and maximise the yield of alcohol.
Eddie began his days at Bowmore in July 1966 working in the warehouses. He then moved to the Maltbarns gradually working throughout the distillery before earning his title as Manager in 2006.
While our virtual tour gives a flavour of what to expect, there's really no substitute for visiting Islay in person and experiencing the unique atmosphere inside Bowmore's legendary No. 1 Vaults for yourself. Our essential guide will start you on your way.
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