- 70% Optic barley
- 20% wheat
- 10% rye (Chocolate rye)
- Scottish spring water
- Distillers yeast
- Mill the Optic barley, wheat, and rye into a coarse flour, known as grist.
- Heat 4-5 gallons of Scottish spring water in a large pot to around 63-64°C (145-147°F).
- Add the grist to the pot, stirring continuously for around an hour, to convert the starches in the grains into fermentable sugars. This process is known as mashing.
- Strain the liquid, known as wort, from the solid grains and transfer it to a fermentation vessel.
- Allow the wort to cool to around 20-24°C (68-75°F) and add the distillers yeast.
- Ferment the wort for around 2-4 days, until the yeast has converted the sugars in the wort into alcohol, creating a beer-like liquid called wash.
- Transfer the wash to a still and distill it twice, using a pot still or a combination of pot and column stills. The first distillation will produce a low-proof spirit called low wines, while the second distillation will produce the final spirit.
- Age the final spirit in oak casks for a minimum of three years, although many Scotch