Glenmorangie Distillery tour with Dr Bill Lumsden

21st August, 2017 by Annie Hayes

The next stop on the tour is the mill house – “on the face of it a relatively unexciting part of the process, but to a geek like me this is a magnificent thing to see,” says Bill. The distillery houses a classic four-roll Porteus mill. The top set of rollers, which crack the malt kernel open, are set far apart, while the bottom set of rollers are adjusted depending on the barely variety. Milling a 10-tonne mash takes about two and a half hours. At the end of each day, mash men draw samples of the ground malt, or grist, and weigh out 100 grams. The sample is poured into a sift box and shaken 60 times, separating it into three portions: husk, grits, and fine flour. “Typically we’re looking for a 20:70:10 ratio,” says Bill, “it’s critically important that the distillery team stay on top of the particle size ratio”. Failing to do so will affect yield and slow down production. Once the grist has been through the mill, it’s stored in grist hoppers for a maximum of three to four hours.

Leave a Reply

Subscribe to our newsletter