Hughes recalls as a child watching glen garioch's chimneys being demolished brick-by-brick by a Glaswegian steeple jack. He came up the road, bouncing off the walls I had so much to drink,' Fraser recalls.
The manager said to him: "Surely mot going up there drunk?" he replied: i think I'd climb that if I was sober? Thankfully, the steeplejack's services have never been required at Ardmore, where the coal fires have been kept burning.
It is a site, built by Adam Teacher to provide fillings for his blend. 'Teacher got off the train here when he came to visit Colonel Leith-hay at Leith Hall,' says Ronnie .
Ardmore's brewer. 'He wanted to build a distillery and the Colonel pointed out there was water and a rail link here, one presumes the fact that the Colonel owned huge tracts of prime barley-growing country didn't enter into the equation.
:TASTING NOTES
Ardmore 1981 Gordon & Macphail bottling. Robust nose, with smoke, dried fruit and some cream. The palate is richly layered with smoke, malt and a teasingly spicy finish. *'' * For reasons best known to themselves Allied Domecq has yet to bottle Ardmore as a single malt- though rumours of a policy change persist. Thankfully, the independent bottlers have always managed to get their hands on some.
It is a long, tedious process that takes lots of time, sometimes it can take years. But when it is processed with professional correctness the product that results is well worth the wait. For approximately three days Barley is submerged in water in deep tanks. During that time as the moisture increases the process of germination takes place. Once that is achieved the barley is then transferred to the malting part of the distillery, sometimes described as the malting floor, and placed in drums. The entire purpose of the germination process is to convert the starch in the grains into fermentable sugars. This will feed the yeast in the fermentation stage. Turning the barley frequently ensures the temperature will remain consistent. Sheils, another name for a wooden shovel, are used to turn the grains, on a traditional malting floor. The grains will die if the temperature reaches above 22 degrees, and will the stop the entire process as the starch will not be converted to sugar. The grain is then taken to a kiln to halt the process of sugar consumption and dry up any moisture. A kiln is a two storey building with a perforated top to allow heat to get away. On the lower floor are heated peat bricks where the grain is dried and acquires a peat like aroma. With regard to a distillery and its functions the building usually has a pagoda type roof, and the malt therein must not be heated above 70 degrees or it will be destroyed. Centralised malting companies supply most distilleries with their malt these days, but there are still a small number who prefer to remain traditional and do it themselves. As the process continues the grain is milled into grist and along with water is heated to sixty degrees in mash tubs. Sediment is removed during the mashing period by changing the water no less than four times, and the bi-product of this process is called wort. It has then to be cooled in what is called a wash back before mixing with yeast. This next process consists of a large container which is never filled to the top because of much frothing from the wort due to carbon dioxide. Within two to three days the alcohol has killed all the yeast, and the end product of this cycle is called wash and contains five to eight percent alcohol. The wash is then placed in copper stills regulated to a certain shape that allows for satisfactory distillation to take place. The use of the stills usually takes place twice in most distilleries, but some companies do the process three times or more. When all this has been completed the end product is placed in casks usually made of oak for a length of time eight to twelve years minimum.
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