Drying is stopped at 4% residual dampness. At this time, the whisky also acquires a very important part of its character. Incorporating peat into the drying fire gives the malt a smoky peat flavour. The evaporated water vapour is removed via the pagoda roofs of the distilleries, which can be https://alexiscoylv.fare-blog.com/28613571/a-secret-weapon-for-blending-water-for-single-malt