Glenmorangie Distillery tour with Dr Bill Lumsden

21st August, 2017 by Annie Hayes

To ferment the wort, three different sets of water are run through the washback. “The first and second waters are combined – the second water goes on at a slightly higher temperature,” says Bill. “The third water takes the remaining 2% out… and goes back into the heating tanks to be used as the first water of the next mash. We’re wasting nothing.” The remaining draff is rich in protein, oil and fibre – and so is sold to local farmers to feed cattle and sheep.

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