THERE WAS a time when all Scottish distilleries heated their stills over gas or coal fires, but only a handful continue to employ the method. Here’s how steam-heated stills became the norm, and how the two methods affect whisky’s flavour.
Heating a still over live flame is a rare occurrence these days. In Scotland, only Glenfarclas, Glenfiddich and Springbank continue to use this method, as did Dornoch until early 2019 when it switched to direct electric.
Until next time… Happy Distilling!