Fermentation
High gravity brewing creates a number of challenges and opportunities. The high sugar concentration creates a hostile environment for many yeast strains, however after careful research and experimentation we identified a strain of yeast that not only thrives in this harsh environment but creates an explosion of fruit esters when exposed to high gravity and high temperatures: Pinnacle MG+.
The further benefit of having a yeast which thrives in high temperatures is that we are able to complete all of our fermentation without the need for any cooling, again significantly reducing our energy and water usage.
Our fermenters are open to the environment, allowing in the native and wild yeasts/microbes that exist in our local environment. This coupled with long, 120 hour, fermentations adds to the complexity and unique character of our spirits.
Due to our high initial gravity we are able to produce a fermented wash at nearly 11% alc/vol, whereas most single malt distilleries hit only 6% to 8% acl/vol, in addition to more intense flavours, it also means we are able to significantly reduce the energy we use during distillation to separate alcohol from water!