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The Mash House

Inside the Mash House is the Mash Tun, a huge pot of hot water heated by 80-year-old copper kettles.

In the Mash Tun, grist is added to the hot water where it mashes, or steeps, turning a rich dark colour and giving off a powerful malty aroma. This wort is then drained through the Mash Tun’s sieve-like bottom. We then mash the grain another two times, at slightly higher temperatures, so we can collect as much sugars from the barley as possible.

The leftover grain, known as draff, is sold to local farmers on Islay as winter cattle feed – just one of the many ways we minimise waste at the distillery.

The Mash House

In the Mash House, we convert the starch into a rich sugary liquid known as wort.

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