Laphroaig Distillery Tour - Mash House

Here the grist is mixed, in the Lauter Tun, with warmed Laphroaig water at 67oC. This releases the sugars from the germination. The sweet water, called ’Wort’, is then cooled to 20oC and transferred to the Wash Backs for natural fermentation by the addition of yeast. Unlike some people we add no additives or chemicals to this brewing process - just pure baker’s yeast - ’bakers’ because it’s exactly the same as you use for making bread! Once it has reached an 8.5% alcohol content the liquid, now called ’Wash’, is transferred for double distillation in our ’magnificent seven’ stills.