Ardnamurchan 2019/AD

Voorbeeld van de BlockChain die Ardnamurchan toepast op zijn flessen
Dit voorbeeld is voor fles 612 van 5100

Unpeated Spirit Production

Run Number 1

Unpeated concerto malted barley was supplied by   >>
Bairds Inverness on the 12 Feb 2016 .
Mashing for this production run began on the   >>
16 Aug 2016 and was managed by Gordon Mackenzie
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
2 Oloroso casks . Casks were filled with 508.5 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number  2

Unpeated concerto malted barley was supplied by   >>
Bairds Inverness on the 12 Feb 2016 .
Mashing for this production run began on the   >>
06 Dec 2016 and was managed by Gordon Mackenzie
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 Oloroso casks and 1 Pedro Ximenez casks . Casks were filled with 244.7 bulk litres of alcohol at an alcohol strength of 63.4
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 3

Unpeated concerto malted barley was supplied by   >>
Broomhall Farm in the Brucefield Mid Mills and Gracewells fields on the 17 Jun 2015 .
Mashing for this production run began on the   >>
23 Feb 2016 and was managed by Nicky Doherty
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
9 Pedro Ximenez casks . Casks were filled with 53.4 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 4

Unpeated concerto malted barley was supplied by   >>
Bairds Inverness on the 12 Feb 2016 .
Mashing for this production run began on the   >>
01 Mar 2016 and was managed by Gordon Mackenzie
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
7 Pedro Ximenez casks . Casks were filled with 54.5 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 5

Unpeated concerto malted barley was supplied by   >>
Bairds Inverness on the 12 Feb 2016 .
Mashing for this production run began on the   >>
17 Jan 2017 and was managed by Nicky Doherty
1 mashes were included in the unpeated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 Pedro Ximenez casks . Casks were filled with 241.7 bulk litres of alcohol at an alcohol strength of 63.5
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

 

Peated Spirit Production

Run Number 1

Peated concerto malted barley was supplied by   >>
Bairds Inverness on the 08 May 2017
Mashing for this production run began on the   >>
01 Jul 2015 and was managed by Nicky Doherty
mashes were included in the peated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 casks . Casks were filled with 253 bulk litres of alcohol at an alcohol strength of 63.5
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 2

Peated concerto malted barley was supplied by   >>
Bairds Inverness on the 08 May 2017
Mashing for this production run began on the   >>
25 Oct 2016 and was managed by Gordon Mackenzie
mashes were included in the peated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 casks . Casks were filled with 245.6 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 3

Peated concerto malted barley was supplied by   >>
Bairds Inverness on the 08 May 2017
Mashing for this production run began on the   >>
30 May 2017 and was managed by Nicky Doherty
mashes were included in the peated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
1 casks . Casks were filled with 248.7 bulk litres of alcohol at an alcohol strength of 63.5
These casks were then moved to   >>
Upper Floor of the warehouse for maturation

Run Number 4

Peated concerto malted barley was supplied by   >>
Bairds Inverness on the 08 May 2017
Mashing for this production run began on the   >>
13 Jun 2017 and was managed by Nicky Doherty
mashes were included in the peated spirit for that working week
Each mash was left to ferment for 72 hours
To assist fermentation the following yeast was added   >>
10 kilograms of Anchor Yeast
After distillation, the spirit was pumped to the filling room and filled into   >>
5 casks . Casks were filled with 56.1 bulk litres of alcohol at an alcohol strength of 63.6
These casks were then moved to   >>
Upper Floor of the warehouse for maturation