 Barley reception at the distillery |
 Malting floors |
 Kiln (oven) used to dry the malt. This image of the distillery makes the role of the pagoda roofs on (old) distilleries obvious. |
 After drying the malt, it goes through the malt mill to be transformed in a kind of coarse flour (like muesli) |
 After grinding, the malt is transferred in the mash tuns where it is mixed with hot water in order to extract the sugar. |
 The wort is then transferred in the wash backs , where yeast is added, to start the fermentation |
 The fermented liquid is then distilled in the stills |
 The distilled alcohol is cooled in a condenser. |
 before being transferred in oak casks for a minimum of 3 years |
