Hello, whisky-friend!
Distilleries
-
304 Scotland
- 1 Blend-Scotch
- 7 Campbeltown
- 57 Highlands
- 30 Islands
- 55 Islay
- 12 Lowlands
-
158 Speyside
- 17 Aberlour
- 1 Ardmore
- 17 Balvenie
- 2 Benriach
- 1 Benrinnes
- 1 Benromach
- 2 Cardhu
- 1 Coleburn
- 1 Cragganmore
- 1 Glen Grant
- 2 Glen Moray
- 1 GlenAllachie
- 18 Glendronach
- 32 Glenfarclas
- 15 Glenfiddich
- 2 Glenglassaugh
- 16 Glenlivet
- 4 Glenrothes
- 1 Glentauchers
- 1 Inchgower
- 1 Knockando
- 3 Longmorn
- 34 Macallan
- 2 Mortlach
- 1 Strathisla
- 1 Tamdhu
- 36 International
- 30 USA
- 20 Canada
- 16 Ireland
- 8 Japan
- 5 India
- 2 Germany
Does anyone know why a distiller would cook their mash under pressure vs. at atmospheric pressure? I imagine it's so the grains don't burst under high heat but I can't be sure. Any insight would be much appreciated!