Springbank's distillation process

by **Admiral** » Tue Apr 05, 2005 2:22 pm

I know the answer to this question lies somewhere in one of the 15 or so books I have on whisky, but I also know it will take me a long time to locate the right page in the right book, and I suspect colleagues here might be able to provide a faster answer.

So.......here's the question:

Can anyone succinctly describe the distillation process that Springbank employs that amounts to their so-called "Two-and-a-half times distillation"?

I remember it has something to do with what portions of the foreshots and feints go back for re-distillation, but I can't recall the exact details.

Can anyone assist?

Cheers,
Admiral

by **Aidan** » Tue Apr 05, 2005 3:11 pm

They have three pot stills in Springbank, but only half of the double distilled distillate is redistilled in the third still, making it a 2.5 times distilled spirit.

Actually, the amount of the amount of low wines that goes into the third still varies according to different recipes they want to produce.

by **robs42** » Tue Apr 05, 2005 5:57 pm

I read that the third distillation comprises 80% feignts (from the second distillation) and 20% low wines (straight from the first distillation). The middle cut is then taken from the third distillation. I'm sure this changes, but I think this is their general approach.

by **Lawrence** » Wed Apr 06, 2005 1:43 am

Since you asked for the answer to be succinct :wink:

here's what Charles Maclean wrote in his Pocket Guide to Scotch Whisky;

Another contributing factor is the distillery's employment of a 'doubling still' process (two low wines stills in addition to the wash still, achieving two and a half times distillation).

I'll keep looking.

by **Lawrence** » Wed Apr 06, 2005 4:39 am

From the Springbank website:

Frequently Asked Questions

Why is Springbank said to be distilled two and a half times?

Following fermentation, the wash is charged to the wash still where it is distilled to produce low wines, which contains around 20% ABV. The low wines are then distilled a second time to produce feints, which contains around 50% ABV.

A proportion of the low wines from the first distillation is then mixed with a proportion of feints from the second distillation, and is distilled a third time. Because some of the resulting spirit has been distilled twice, and some three times, it is said Springbank is distilled two and a half times.

Longrow is double-distilled in the traditional Scottish manner, while Hazelburn is triple-distilled.

That clears things up :roll:

by **Admiral** » Wed Apr 06, 2005 4:46 am

Excellent Lawrence, thank you kindly!

As I said above, I recalled it had something to do with what portions of feints & foreshots went for re-distillation, but I'm glad you clarified the details for me!

(I'm co-hosting an SMWS evening tomorrow night, and Springbank will be one of the featured whiskies. Thought I'd brush up on my Springbank trivia!!

)

Cheers,
Admiral