Our Process

Our Water
Grain to Malt
Milling
Mash House
Fermentation
Distillation
Maturation
2021

Loch Katrine, water source for The Clydeside Distillery

100% OF OUR WATER COMES FROM SCENIC LOCH KATRINE IN THE WEST HIGHLANDS

While The Clydeside Distillery rests on the River Clyde, the pure water we use for distilling travels 40 miles from Loch Katrine in the heart of one of Scotland’s protected National Parks. As coincidence would have it, Loch Katrine was raised by our ancestor John Morrison of Morrison & Mason, who also built the Queen’s Dock. For over 150 years, it’s provided fresh water to the city of Glasgow.

Pile of malted barley before the milling process

Scottish malted barley from lowland farms

We source our barley exclusively from seven Scottish Lowland farms. All our malting takes place offsite to our precise specification by the family-run Simpsons Malt. The Clydeside is 100% committed to a revival of pure Lowland style malt whisky.

The malting process

Step 1

After the barley has been analysed in the laboratory, it is unloaded and placed through a dresser and screens to remove any undesirable elements.
Step 2

The grains are then dried and placed in storage. Each store store has its temperature tailored to the moisture content of the barley.
Step 3

Steeping starts the active malting process. The grains are placed into steeping vessels and are hydrated to a precise point through a cycle of ‘wets’ and ‘air rests’ over two days.
Step 4

The grains are then cast onto a germination & kilning vessel where, in temperature-controlled conditions, enzymes are produced and starch is released.
Step 5

After four days’ germination, the barley is kilned in the same vessel, with warm air circulating and reducing moisture from 45% to 5% for the finished malt.
Step 6

The finished, unpeated malt is transported to The Clydeside Distillery, ready for milling through our four roll mill

Alan Ruddock mill used at The Clydeside Distillery

Milling

We mill each batch of malted barley at the distillery through our four roll mill, breaking it down into grist to expose the starch for the mashing. Precision is key. Our ideal composition is 70% grits, 20% husks and 10% flour. This enables maximum conversion and filtration.

We love to be creative at The Clydeside Distillery… so, deviating from our usual unpeated malt, we produced two batches of new make spirit, also using a peated malted barley. We await the results with great interest.

Water and grist mixture entering mash tun at The Clydeside Distillery

Mashing

Converting starch to sugars, ready for fermentation, involves transferring the grist to our mash tun. Where, we add three waters at different temperatures to extract as much sugar as possible. The result is a sugary liquid known as wort – and we don’t rest until this runs clear, to enhance the flavour of our New Make Spirit.

The final water is reclaimed and used to start the next mash. The residue – draff – is removed from the mash tun and sold to generate natural gas to fuel homes around Scotland. Both are ways we strive to reduce carbon at The Clydeside Distillery.

Wash sample drawn from stainless steel washback after fermentation process

Wort to Wash

To convert the sugary wort into alcohol, we transfer it to stainless steel washbacks and add dried yeast. Then we let nature take its course.

It takes around 72 hours for a natural fermentation, encouraging as much flavour-development as possible. This produces a liquid known as wash, with an Alcohol by Volume (ABV) content of around 8.5%.

Focused shot of distillation occurring through still window

Handcrafted Spirit the Time-Honoured way

Our magnificent handcrafted copper stills are the heart of the distillation process. To increase the ABV of our wash, we heat the liquid in our copper stills, evaporating the spirit then condensing it to capture its character.

We use traditional distillation methods, keeping a close eye on both the wash and Spirit stills, constantly adjusting the steam controls to ensure we produce the highest quality New Make Spirit. Hydrometers and thermometers help us monitor the spirit safe to cut to the heart of the run, ensuring the optimum ABV levels for our desired character profile.

New Make Spirit running through the spirit safe at The Clydeside Distillery

The first cask of Clydeside Single Malt Whisky in our filling store

Nurturing, shaping and maturing our whisky.

Did you know that whisky can only be called ‘Scotch Whisky’ if it has matured for at least three years in oak casks in Scotland?

The choice of wood for our casks is exceptionally important – and it’s something in which we take a lot of pride. Renowned whisky expert, the late Dr Jim Swan, created a unique cask policy for The Clydeside Distillery. Following his guidance, we take time to source the highest quality first fill bourbon, sherry, STR (Shaved, Toasted, Re-Charred) and refill bourbon, as well as other unique cask types.

Ultimately, it’s our Master Blender who determines when the whisky is ready.

The Clydeside Single Malt Whisky - ready for release

Our first casks were laid to rest on the 19th of December 2017, and after waiting patiently all these years, it was with great excitement that we were finally able to announce the release of our first Clydeside Single Malt Scotch Whisky on the 15th of October 2021.