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WHISKY MAGAZINE Numero 53
Magazine, France / Ref : 3288
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Historically, winter was distillation time. That's when work in the fields came to an end and the raw materials - cereals, fruit, cider or wine - were ready to be distilled. And this is still the best time to distil. The cold is a precious ally for fermentation, the natural preservation of wines, ciders or brews and co...See more
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It was the opening up to tourism in the 1970s that led Scottish distilleries to stop producing in the summer. Thanks to Glenfiddich, a pioneer in this field. Glenfiddich is one of the few Scottish distilleries still to distil over an open fire, a practice that is now disappearing. Except, of course, for the Appellations d'Origine Contrôlée (AOCs) - Cognac first and foremost - for whom it is compulsory in their specifications. So, with the first cold days upon us, we thought it would be a good idea to put the spotlight back on the subject.
We wish you all the best for the festive season.
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