FASCINATION ABOUT BLENDING WATER FOR SINGLE MALT

Drying is stopped at 4% residual dampness. At this time, the whisky also acquires a significant part of its character. Incorporating peat to the drying fire gives the malt a smoky peat flavour. The evaporated water vapour is taken out by means of the pagoda roofs of the distilleries, which may be witnessed from afar.Although a typical shot of vodka