Islay, part 1 can be found here.

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No pictures from Caol Ila. But we did learn to pronounce it, thus putting to rest the speculation of so many parties.

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Malting (germinating) barley.

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Toddler in the smoking shed. Got to start ’em young.

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Which is not to say they’re not explicit about workplace safety.

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Malt mill.

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The holding tanks hold 8 tonnes of malted barley. Eight.

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This is just the very top of a barrel (the mash tun) that goes down a good story and a half below the slat platform.

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The yeast doing its work in the giant mash tun. The yeast turn the sugar water, made from soaking the ground malted barley in hot water, into a sort of beer. It would be refreshing if cold, but it leaves a weird aftertaste; it’s definitely not for drinking at this stage.

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This guy, on the other hand, is all for drinking.

Bowmore whiskies are delicious. Some tasting notes (mine, not the ones on the boxes):

Bowmore 12
– smooth and very rich
– delicious for evening sipping

Distillery Strength, 13 year
– rich & very strong
– excellent finish, lingers for a long time
– great for really slow sipping

Tempest 10 year
– light & grassy, light oak leaf notes (like Cairn O’Mohr oak leaf wine)
– tastes like spring, like germinating barley & young grass

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