The art of distilling No.4 - “ The Maltman’s Art “
The traditional art of the Maltman still plays an essential role in the creation of Bell’s Scotch Whisky.
Carefully selected plump, fully ripened barley is first steeped in tanks of cool water for 48 hours. After steeping, the barley is spread on the stone floor of the malting house to continue germination where, in time honoured fashion, it is meticulously and continually turned by the maltman using a “skip” - a long handled wooden shovel - which ensures both even drying and that the rootlets do not Matt together.
Once germination is complete, the malt is finally dried in a kiln absorbing the smoke from the slow burning peat to acquire that prized aroma for which Bell’s is renowned.
Please Note:
If you're using a decanter with an airtight seal, the spirits inside will last just as long as they would in the original glass alcohol container. ... Some types of decanters have a loose fitting stoppers, which means the alcohol will slowly evaporate.