The silent season
A distillery’s year comprises more than four seasons,with the addition of an annual silent season.But while nature’s seasons happen quite naturally,the silent season requires a lot of planning.Ian Wisniewski explains why.
Itâs called the silent season but thatâs the wrong name for it, as itâs a very busy season.
âSilent just means that youâre not producing spirit,âsays Alan Winchester of Chivas Brothers.
In fact, thereâs plenty of alternative activity, as the silent season allows for various inspections,maintenance and repairs.The distilling season traditionally ran from around October-May, with June-September the silent season.This followed the agricultural cycle, with the labour force moving to farmwork and cutting peat (some were also laid off as seasonal employees).
A seasonal fluctuation of water, with less available during the summer, was another factor.
The silent season started to shorten after World War Two, as production levels increased.However, with Scotch whiskyâs varying fortunes meant that production levels, and the length of the silent season,were revised accordingly.
The current silent season generally lasts about three weeks, if no major repairs are required, otherwise itâs usually four to five weeks from the middle or end of June to mid-August (more recently the Christmas break, and in some instances Easter, is an additional mini silent season).
With the summer silent season being the principal opportunity, itâs imperative to maximise on this. And that means preparing the âto doâ list, way ahead.
âWe do on-going maintenance planning during the year,and everything is programmed in advance,âsays Alan Winchester.
While distillery staff are en.....
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By Ian Wisniewski
Section : Whisky Production
Page number : 26
