THE WORKSHOP

 

After an introduction with a cup of coffee, the following points are on the program:

 

Distillation

We start at the end: with the final distillation run and the separation of the distillate. In doing so, we ensure that we only get the 'middle cut' (which contains ethanol, the 'good' alcohol) from the still, and not the 'foreshot' (with the toxic methanol) or the 'feints' (too little alcohol). The middle cut is the 'spirit' that goes into the cask to become whisky in 3 years.

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Making the mash

In the meantime, we make the batter, the 'mash', with which the basis for Cley Single Malt Whisky will be brewed.

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Tasting

Of course we will also taste Cley whiskies. Cley Malt & Rye 46% and Cask Strength and the  Cley Single Malt 40% and Cask Strength will be presented.

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Filling your own bottle

Finally, you fill a bottle yourself with one of the Cley whiskies that are waiting in the cask. That bottle is for you.

 

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PRICES & BOOKING