THE CRAFT
We’ve done it our way.
First, we imagined the flavours – flavours we love – then we created them, using a unique combination of distillers malts and brewers malts, a longer-than-average fermentation process and a choice selection of casks. The result is a whisky with a complex, fruity flavour profile, which will continue to develop as One Point Six matures.
OUR PROCESS
We produce our whisky in small batches with great care. We ferment for longer than average – between 96 and 120 hours – to allow for lacto fermentation which activates fruity esters, giving complex, tropical aromas. Along with our slow distillation method, we have made a characterful refined spirit.
OUR MALT
For our One Point Six Whisky, we combine a blend of malts to deliver a complexity of flavour not often seen in whisky. Distillers pot still malt sits alongside Crystal malt and Cara Gold malt, more commonly found in the brewing industry. These malts deliver extra layers of caramel, toffee and butterscotch to our new make, which maturation will smooth and intensify.
OUR YEAST
We are experimenting with specialist yeasts which aren’t typically used in whisky production. This complements our use of distillers yeast. This unique combination contributes to complex, layered flavours of citrus and tropical fruits.
OUR FINISH
Every step has a profound impact on the final spirit, but its maturation that transforms new make into whisky. We age our spirit in a unique combination of first fill bourbon casks; shaved, toasted and re-charred (STR) ex red wine casks; and PX and Oloroso sherry barrels.
OUR KIT
Our whisky begins its journey in our mash tun, aptly named ‘Pi + mash’. It is then transferred to one of four 2000-litre stainless steel fermenters. After fermentation, it’s transferred to our 750-litre custom-made copper pot still ‘Leo’ where it is distilled twice and collected in our spirit safe.
OUR PROCESS
We produce our whisky in small batches with great care. We ferment for longer than average – between 96 and 120 hours – to allow for lacto fermentation which activates fruity esters, which give complex, tropical flavours. Along with our slow distillation method, we have made a characterful refined spirit.
OUR MALT
For our One Point Six Whisky, we combine a blend of malts to deliver a complexity of flavour not often seen in whisky. Distillers pot still malt sits alongside Crystal malt and Cara Gold malt, more commonly found in the brewing industry. These malts deliver extra layers of caramel, toffee and butterscotch to our new make, which maturation will smooth and intensify.
OUR YEAST
We are experimenting with specialist yeasts which aren’t typically used in whisky production. This complements our use of distillers yeast. This unique combination contributes to complex, layered aromas of citrus and tropical fruits.
OUR FINISH
Every step has a profound impact on the final spirit, but it’s maturation that transforms new make into whisky. We age our spirit in a unique combination of first fill bourbon casks; shaved, toasted and re-charred (STR) ex red wine casks; and PX and Oloroso sherry barrels.
OUR KIT
Our whisky begins its journey in our mash tun, aptly named ‘Pi + mash’. It is then transferred to one of four 2000-litre stainless steel fermenters. After fermentation, it’s transferred to our 750-litre custom-made copper pot still ‘Leo’ where it is distilled twice and collected in our spirit safe.