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Historic distillation in the Cabrach

The distillery design team on a site visit at Inverharroch
The distillery design team on a site visit at Inverharroch

Yash Bhamare (2nd left) with the distillery design team on a site visit at Inverharroch

We are very excited with the work that Yash Bhamare has been producing over the recent months. Yash, who is originally from India, previuosly worked on a community project where he set up a farmers producer company under a Public Private Partnership Scheme with the Government of India to help turn farmers into potential business owners.

Having knowledge of Brewing and Distilling and a personal interest in Scotch Whisky, Yash came to Scotland to study at Heriot Watt University, Edinburgh, for a Masters in Brewing and Distilling. During his time of study, he fell in love with malt whisky and the art of whisky making and chose for his master’s project the subject of historic distillation in the Cabrach. For this Yash, researched the technical aspect of distilling in the Cabrach and surrounding region from the early 1800’s to 1900’s.

Yash has worked hard to tracked down the exact raw ingredients which were used by Cabrach distilleries, including historical strains of barley, types of yeast used, amounts of these raw ingredients used and historical ways of maintaining quality of spirit which was produced in the Cabrach and highland distilleries.

He also found the types of technology which were used in the Cabrach distilleries, the use of waterwheels and horses operated wheels as well as gravity to run the distillery and transfer fluids in distilleries. He also researched the types of milling, mashing, fermentation and distillation regimes distilleries at the time used to make their quality whisky.

Yash also discovered how these distilleries used to maintain the temperatures, by burning wood in winters to maintain the fermentation temperatures and opening vents and doors to drop the temperature in summers.

Yash has now completed his Master Degree and will be graduating very soon. However, he is continuing to work with us as an Intern to further this research. We hope that you will maybe see him around the Cabrach over the next months as we try to discover more of the hidden history of distilling in the Cabrach

 

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