HOW TO MAKE WHISKY
THE JOURNEY AT STRATHISLA
LET US TAKE YOU ON A JOURNEY THROUGH STRATHISLA DISTILLERY TO SHOWCASE THE WHISKY MAKING PROCESS
Whisky is much more than just a drink. With precise processes, the rugged romance of the Scottish Highlands and the patience involved in maturation, there’s a lot that goes into Scotch – and specifically, Chivas Regal. The whisky making process is not one to be rushed.
Each distillery is unique, and Strathisla distillery – the home of Chivas – is the oldest working distillery in the Scottish Highlands. We only use the finest malt whisky and grain whisky in our blended Scotch. While there are just three ingredients that go into malt whisky (barley, water and yeast), there’s a lot more to the process of making whisky, following the steps below:
1. Growing and harvesting
2. Processing and mashing
Follow our whisky’s journey, from harvest through to distillation.
GROWING & HARVESTING
There’s a reason why Speyside whiskies are known for quality. With the perfect proportions of rain and sunshine, the geographical area is ideal for growing barley.
PROCESSING & MASHING
Once at Strathisla, the first place the barley goes is the Porteus mill. The husks of the barley are cracked open through the first set of rollers and ground into a fine texture known as grist in the second set of rollers.
Once the grind has been assessed and approved, the grist is taken to the mash tun where whisky’s second ingredient is added: water. Local spring water from the Broomhill Spring – located just a mile away and exclusive to the distillery – is used for its purity, having been naturally filtered through granite.
The fermentation stage is where our iconic orchard fruit flavours begin to develop. Tradition sits at the core of Strathisla distillery, meaning we pour thousands of litres of wort into traditional wooden washbacks.
The distillation part of the whisky-making process is where the alcohol percentage by volume is increased. At Strathisla, there are four ‘stills’ that work in pairs: two wash stills and two spirit stills. We use copper stills, which are excellent purifiers that make sure only the best flavours go into the spirit which will one day be part of Chivas Regal.