The Mash Tank
In this tank, starting with ground grain from Charlie’s fields, Bryan adds water and cooks the mash with heat and pressure to break down the starch into sugar.
The Fermentation Tanks
Bryan transfers the mash into these for fermentation, where the sugar is converted into alcohol.
The Copper Pot Still
The alcoholic mash is pumped into the still where it is heated to evaporate off the alcohol, leaving behind the liquid grain mash.
Here the spirit is repeatedly distilled through the seven plates, refining the alcohol into its purest form, or the column can be bypassed for whisky distillations.