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The barley at Balvenie is steeped in spring water for 26 hours and then drained for 23 hours
Balvenie Kiln Cupola
The cupola, formerly known as a Doig ventilator, draw air up through the kiln and they rotated depending on the direction of the prevailing wind
Jeff was introduced to single malt whisky in 1991 and has spent the last 25 years learning increasing his knowledge about "the water of life". Visit often for blogs on whisky tasting notes, distillery visits, and other whisky-related facts. Jeff is also available to host whisky tastings and presentations.
Jeff makes sure to include whisky tasting in his travels so check back here frequently to see photos of all places Jeff samples a dram.
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jeff@jeffreyscottwhisky.com
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