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Ben Nevis

Ben Nevis 10 Years Old 6 CL

Ben Nevis 10 Years Old 6 CL
€4,99

Ben Nevis Ceramic

Ben Nevis Ceramic
€37,99

Ben Nevis Celebrated Malt

Ben Nevis Celebrated Malt
€52,99

Kintra Glen Moray 9 Years Old

Kintra Glen Moray 9 Years Old
€71,99

Adelphi Archive Ben Nevis 11 Years Old 1996

Adelphi Archive Ben Nevis 11 Years Old 1996
€124,99

Ben Nevis 18 Years Old 1996 Cooper's Choice

Ben Nevis 18 Years Old 1996 Cooper's Choice
€129,99

Ben Nevis 20 Years Old 1996 Cooper's Choice

Ben Nevis 20 Years Old 1996 Cooper's Choice
€134,99

Ben Nevis 18 Years Old 1996 Cooper's Choice

Ben Nevis 18 Years Old 1996 Cooper's Choice
€134,99

Sansibar Ben Nevis 20 Years Old 1996

Sansibar Ben Nevis 20 Years Old 1996
€159,99

Ben Nevis 1991 Signatory Cask Strength Cask 2377

Ben Nevis 1991 Signatory Cask Strength Cask 2377
€169,99

Ben Nevis 19 Years Old 1997 Jack Wieber Old Train Line 51,6%

Ben Nevis 19 Years Old 1997 Jack Wieber Old Train Line 51,6%
€174,99

Ben Nevis 27 Years Old 1990 30th Anniversary Signatory Vintage

Ben Nevis 27 Years Old 1990 30th Anniversary Signatory Vinta..
€424,99

There are some who would have you believe that there exists a kind of divine secret, a miraculous ingredient or genius behind the manufacture of Scotch Whisky. I however, acknowledge no miracle other than that which is worked when science and nature combine.
The principal ingredients are three, notably water, barley and yeast, with a measure of peat smoke or reek.

Of these there can be no doubt that water is the foremost. On Ben Nevis I was fortunate to find a constant and consistent source of pure clean water in two small lochans.

In order of importance, the second ingredient is barley. This must be clean and plump, fully rounded and quite dry, containing exactly the right amount of protein.

Special distiller's yeast is the third ingredient. This has the texture of dough or putty and is vital to the process of fermentation.

And fourthly there is peat, which comes to the whisky through the water passing over peat bogs on its way down the mountain, and from the 'reek' from the fire lit during the manufacturing process.

Once again, we are fully fortunate in that nature in her magnificence, has created on the hill behind us, an ample supply of peat in our own banks to fuel the fires drying the barley.

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