The fermentation vessels we use are crafted from Oregon pine. It is true that they are more labour intensive but they impart a flavour that stainless steel vessels (now widely used) can never give.
Our traditional methods also extend to maturation. Traditional cask is double fermented first in the usual oak casks but then a second time in much smaller hand crafted “Quarter Casks” they were common a hundred years ago but have been largely ignored due to their high cost of construction. This intense secondary maturation gives the deeper smother flavour our whisky is renowned for. (Courtesy of Armdore Scotch)
Single Malt Scotch Whisky
For Informational Purposes Only