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0:12
The fermentation stage of our whisky making process can take up to 58 hours. The sugary wort from the Mash Tun is transferred through the wort’s filling line into containers known as washbacks. As the wort is pumped in, the mashman adds yeast which feeds on the sugar, creating a strong beer known as wash that contains 8-9% alcohol. At Tullibardine we have 10 washbacks and each is always at different stages of their life cycle as we need a constant flow of wash to keep distillation running 24/7.
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