Glenmorangie Distillery tour with Dr Bill Lumsden

21st August, 2017 by Annie Hayes

The staves are then sent to the Brown-Forman cooperage in Louisville, Kentucky and coopered into 200-litre capacity barrels. “The standard practice for a Bourbon barrel is to give it a very heavy char – a so-called alligator char,” explains Bill. “Our barrels are toasted using heat rather than naked flame for around three hours, which penetrates much more deeply into the wood; it’s a much more gentle process. It’s then given a 30-second char.” The heads are put on the barrels and filled with American whiskey for four years prior to being shipped back to Glenmorangie. Does it matter which whiskey is used? “Frankly from my perspective it doesn’t matter, as long as it’s got a first filling of spirit to take the woodiness out.”

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