Malted Irish wheat is steeped in hot water to produce a sugary liquid known as 'wort'. Once this is cooled, Champagne yeast is added and left to ferment for seven days. The resulting alcoholic liquiid, the 'wash', is then distilled three times in our 500 litre 'Mr Gusion' still to 96% ABV. Finally, purified water is added to the high-strength alcohol to bring it down to a smooth 41% ABV.
