|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