top of page
D-6 Lautering
Lautering
Malt and water that have obtained sufficient sugars in the saccharification vessel are sent as a porridge-like mash to a lauter tun, which has a large net with a diameter of two meters at its bottom. Malt husks adhere to that net, allowing a clear wort to be extracted from the porridge-like mash. The clarity of this wort significantly impacts the aroma of whisky.
bottom of page