Making Whisky in Scotland at Springbank Distillery

Spring Bank was established in 1828 on the say of Archibald Mitchell's illicit still the distillery is now in the hands of hit VG rate Mitchell's great-great grandson the fifth generation of the Mitchell family to own and manage a Spring Bank being based in campbellton the once proclaimed whiskey capital of the world there is no surprise that many of the methods established by our forefathers are still applied in distillery today we use traditional production methods and are involved in each and every step of the whiskey making process meaning our whiskey is the most handmade in Scotland [Music] [Music] so that's this is steep that's just the basilar we start step 1 we fill this up with our barley which comes from these shoots down here 1 2 3 we specifically we fill it with definite tonnage of steep the name time for 12 hours in water and then alternate for 12 hours then we steep again for 14 and water and then we're there drain it for 4 hours and after that once it's deep within later on the floor the bus isn't upstairs for so that's his main time line but she's usually again 10 tons we proposed the heat and the water stayed within Leo evenly for an even germination that depended on season if it's warm with no likely quite thin but not too thin and then again if it's when they're cold we then we hope that the one are we close all windows to keep the here and somewhere we open them all up to air it and if it's the temperatures get too hot we have funds as well but that's all really worked well work with the natural yeah basically it's just before 6 o'clock we've got the barley here that's been soaking we're laying this all out so we can eventually trick the the barley into what we call a germination so it thinks that it's actually ready to grow already five minutes in is pile just doesn't seem to go away go away [Music] so after six days shovel all at Nabila bottles I appreciate Dona Olivia that then goes from here to the kiln guys early in the morning 5:30 and we are starting the process so as you can see buddy Daniel over here is already getting to work and scooping all of the barley malted barley it to here which is then it ain't pump up onto a conveyor and into the kill so these guys are getting upset with me I need to start getting to work [Music] we need the gym man yes it's a pee-pee today it's two floors by the way there's this floor and then there's a floor I'm actually asking him just to take a little break [Music] so this is where pretty much the magic happens correct so you guys saw the malted barley on the floor went up through the chute and this is where it ends up right here in what we call he'll put a gnome on you'll spread it evenly molten that is not gonna be dry on one say though it's no better than wait yeah or dry a dump puff way we looked at where you guys are gonna like the fire and that the Pete Smith can go live in five yes there's no it's going in and you could see on this floor here it's great basically it great so that's smoke will come through and through all this barley giving it that that's moving and obviously this you guys made different [Applause] I'm not gonna lie guys he's been said 6 o'clock and I don't know I think it's been a couple hours now I'm all I've done is basically shovel shovel ha ha ha this old soil and that is an addition seems to go you do yeah you can see now that he's starting to mix the dry stuff obviously the dry stuffs catching everything on fire and then the moist up kind of sits on top creating that smoky you know the more PDR smokier flavors especially in whisky you could be doing this up to 48 hours if not longer obviously every distillery has their own process and doing that but essentially this is it the more peat the more smoky or flavors that you want in your barley you just do this for a longer period of time right we just opened up the kiln you guys saw we live we live it yesterday about 11 it was on for what about 6 hours you guys come into the morning check in its make sure it's all around the Gaston from this chute here long best built and then was called the donkey [Music] once it comes from the kiln yep because only these pens over in fact very sophisticated by the way it won't been full empty we're going to determine how fast we feed the null we don't want to fit into quite a long got you gotcha yep forget us you're screwed they take it to the bathroom this is cool this is the continuation the mall travels along here and drops down this pucker up by buckets in this transferred rate up to the very top no the malt runs down there of small magnets in the bottom which will catch any but some weird metal what it will cost really Leicestershire Wow Tom it and any loose particles what we call humans will go that way yeah and any small stones or get caught not they will drop into here and when I get to a certain weight which we call a cook it will drop down and then I'll feed that all of em hmm through that all those down they'll come along in the grasp form accelerate back up they doing his loss chickadee boy they sweet sudden their once they get you through the label stop it from here through a powerful combination of more yeah talk to me about this how long has this been in existence were here yeah [Music] gotcha okay once we regulate the temperature there sparking shop in the east yeah how long is this mataró for five hours so not really too much going on here in terms of kind of fermentation process go at dis fermentation then once fermentations completes this gets transferred over into this container here the liquid from the wash backs is passed through spring ranks three copper stills a low wine still a spirit still and the wash still which unlike many distilleries is fired by a live flame the spirit produced by this process is then transferred into the spirit safe where the still man monitors its progress yes op WV here at Springbok the sputtered spends usually between seven a seventy one percent alcohol roll tea using a caramel turn water source from cross allah will add the water and then reduces pallet to sixty three point five falling hey Tia she's got a sensor and when the spirit has a sensor love Carl and littles are recorded me up here Customs and Excise and then from there it goes to the warehouse for maturation for the first floor of customs you wait you have a tare weight and a gross weight so the liters or miles [Music] the filth castes are then transported to spring rakes dark moist warehouse and left for a minimum of three years the age at which a spirit legally becomes whiskey the whiskey is matured for various time periods under the watchful eye of their distillery manager and some are bottled especially for limited edition ranges one in particular was bottled 50 years after it had been filled given it a truly unique character depends on the size of the cast for the moment using breather for one or two parts enough require reduce a Westley down to the required strength and once it's been reduced it is through into the falling head for some of the guys who take the measure here make sure when it's up something sent earlier that 75 st. alyre Forrest run from there it's on to the lake to be sure the note bizarre and furious and the whiskey is through the console machine who has the label of your students where the guy's plumbing the front in the bottle labels on them so you can see very very vikon's on Finnish people audience a trouble selling online to other partners and people all the guys into the pot engine okay check the bowl and make sure the labels are correct concealer on brother let me figure out the correct packaging from there is that the correct partition for very very prone to the 100% of his gone site I just want to say thank you so much for allowing me to come into Spring Bank and learn from you guys I really appreciate that and I've learned so much about the whiskey making process part of my tradition is I bring a bottle from where I came from and learned to the next place I've learned from and I learned a whole bunch about the whiskey making process from you guys so this is from groot constantia it's called grande con sense and again it's token of my appreciation for allowing me to come learn from you guys that's so thank you so much [Music]

Channel: Valuetainment

Views: 1,373,707

Keywords: Entrepreneur, Entrepreneurs, Entrepreneurship, valuetainment, beer wine and spirits, whiskey process, whiskey scotland, whiskey distillery, springbank whiskey, springbank whiskey vault, jeff bradford, jeffrey bradford

Id: KC150x_JnDE

Length: 13min 3sec (783 seconds)

Published: Sat Jul 14 2018