BARREL AGED SPIRITS COLLECTION

The Busker _33 BARREL-AGED SPIRITS COLLECTION

POT STILL & SINGLE MALT DISTILLATION

solids. The process is repeated with succes sive fills of hotter water, called sparge water, to extract additional sugars from the grain. The resulting wort from the initial fills is di rected to charge the fermenters, while the wort from the final sparge is used to mix the next batch of grist. The spent barley residue remaining in the mash tun is repurposed as cattle feed for local farmers. The sugary wort, along with yeast, is then transferred to one of the washbacks, where fermentation ensues for approximately 72 hours, yielding a beer-like wash with a minimum alcohol content of 8% alc./vol. The wash undergoes distillation in three copper pot stills, each playing a crucial role in refining the spir it. The wash still initiates the vaporization of alcohol through heat, with the resulting clear spirit emerging via the condenser. The remaining 1% alc./vol., known as pot ale, is repurposed into pig food. The spirit from the Wash still is once again heated to allow for evaporation and allowed more contact with the copper, refining the alcohol. It is condensed and the spirit ad vances to the final still. In the third and final still, the spirit undergoes further rectification, ensuring its purity. The heads and tails produced from this distilla tion are once again recycled, contributing to subsequent distillations. The refined spir it, now ready for maturation, is transferred into various types of casks, each imparting its unique character during the aging process.

Pot Still & Single Malt Distillation at Royal Oak Distillery stands as a testament to both tradition and innovation, marked by the ar rival of three monumental copper pot stills on September 30th, 2015, crafted by Forsyth in Rothes, Scotland, renowned as the world’s most experienced whiskey still makers, each of these imposing stills weighs between 4 and 5 tons, with the largest, the wash still, towering at 6.50 meters tall and boasting a capacity of 15,000 liters. These magnificent vessels serve as the cornerstone for produc ing both pot still and single malt whiskeys, adhering to a meticulously crafted process. The journey begins with locally sourced malted and unmalted barley stored in sep arate silos. To produce single malt whiskey, only malted barley is utilized, whereas for single pot still whiskey, a blend of unmalted and malted barley is employed. The barley, whether malted or unmalted, undergoes grinding in a roller mill, transforming it into a coarse flour known as grist. This grist is then combined with water at a precise tempera ture of 64.5°C in the mash conversion vessel, initiating the conversion of starch into fer mentable sugars by the naturally occurring enzymes present in the malted barley. Subsequently, the barley and water mixture is transferred to a mash tun, equipped with a sieve-like floor, separating the sugary bar ley water, known as wort, from the barley

Both aesthetically pleasing and super functional, the pot stills at Royal Oak Distillery offer the height of quality through evaporation and condensation as our spirit passes along the process. Through our triple distillation the spirit takes it time with copper, refining the spirit. The cut point for the heart of the distillate is carefully chosen by our expert distillers to offer the finest in quality for our Single Malt and our Pot Still Whiskey