A REVIEW OF YAMAZAKI 25

Once the harvest, the barley is malted and mashed in one of several Macallan's two mash tuns, a procedure that can take in between four and 8 several hours. Then, the barley is fermented having a specifically cultured yeast right before getting distilled two times in the Macallan's copper-pot stills. The copper comprising the stills acts like a cat