Our Approach

The process is age-old, the spirit is new

We use only four ingredients to produce our distinctive whisky: water, barley, yeast – and peat smoke.

We select the best barley which is then ‘malted’ for us. This allows germination to start.

The malted barley is then dried in a kiln of burning peat. The peat ‘reek’ adds phenols that create our spirit’s rich, smoky flavour.

It’s quite different from the unpeated range produced at the Lochranza Distillery but it will have some semblance to our current Machrie Moor expressions.

Once dry, the barley is milled into ‘grist’ which we ‘mash’ in hot water to release the sugars. We wash the sugars and natural enzymes from the spent grist to form the ‘wort’.

We add yeast to encourage fermentation.

This process converts the sugars into an alcoholic liquid called ‘wash’. We distil this ‘wash’ two or three times to produce raw spirit which is then matured in an oak cask for at least three years before being bottled as Lagg Single Malt Scotch Whisky.