Clear spring water, flowing through rock and sand, heath and peat.

If it is single malt whisky – which this site is all about – the only grain to be used is barley.

Fermentation needs yeast – and every distillery has its own recipe on the blend of brewery yeasts and distiller´s yeasts.

The peat colours the water, which flows through it. And the peat in the kiln leaves traces, which contribute to the very special character of many malt whiskies.