Sweetening the stills
An age-old whisky custom of 'sweetening the stills' has taken place at the Glenmorangie Distillery in Tain, recently.
The tradition is all the more poignant as the last man to sweeten the stills at the Distillery nearly 20-years ago (1990), John Murray - one of the famous "16 Men of Tain" - has passed the 'honour' on to his son, Dougie Murray.
Four new copper pot stills - the tallest in Scotland - installed as part of a major expansion at the distillery, have been 'christened' with a unique botanical recipe of herbs and heather to prepare them for the restart of whisky production at the distillery in April.
Dougie Murray, also one of the "16 Men of Tain", along with the Glenmorangie Distillery Manager, Andy Macdonald, gathered the fragrant ingredients from the nearby Morangie Hill for the private ceremony
The herbs were immersed in boiling water and distilled through the stills to 'take the edge' off the new copper.
Glenmorangie's four new, towering, swan-necked stills are made from copper and follow exactly the same design of the original stills installed when the distillery opened in 1843.