So.......here's the question:
Can anyone succinctly describe the distillation process that Springbank employs that amounts to their so-called "Two-and-a-half times distillation"?
I remember it has something to do with what portions of the foreshots and feints go back for re-distillation, but I can't recall the exact details.
Can anyone assist?
Actually, the amount of the amount of low wines that goes into the third still varies according to different recipes they want to produce.
Another contributing factor is the distillery's employment of a 'doubling still' process (two low wines stills in addition to the wash still, achieving two and a half times distillation).
I'll keep looking.
Frequently Asked Questions
Why is Springbank said to be distilled two and a half times?
Following fermentation, the wash is charged to the wash still where it is distilled to produce low wines, which contains around 20% ABV. The low wines are then distilled a second time to produce feints, which contains around 50% ABV.
A proportion of the low wines from the first distillation is then mixed with a proportion of feints from the second distillation, and is distilled a third time. Because some of the resulting spirit has been distilled twice, and some three times, it is said Springbank is distilled two and a half times.
Longrow is double-distilled in the traditional Scottish manner, while Hazelburn is triple-distilled.
That clears things up
As I said above, I recalled it had something to do with what portions of feints & foreshots went for re-distillation, but I'm glad you clarified the details for me!
(I'm co-hosting an SMWS evening tomorrow night, and Springbank will be one of the featured whiskies. Thought I'd brush up on my Springbank trivia!! )
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