September has been pretty hectic at Springbank Distillery as we have just taken delivery of around 30 tonnes of “Local Barley” which has ben grown within 5 miles of the distillery.
The barley type is Westminster, a recognised malting strain, and has been grown by local farmer David Young at Langy farm on a south west facing field overlooking Machrihanish Bay. The crop has been monitored by Frank McHardy and distillery manager Stuart Robertson who both agree that this year’s barley is very good.
The weather has been really kind over the past two weeks which has meant that the moisture content of the harvested barley is fairly low at arount 16 - 17%.
Stuart Robertson and his staff at the distillery have been kept busy receiving the barley and drying it in our kiln to a moisture level of 12% prior to puting it into storage where it will remain for at least the next three months. After that time the barley should have come out of dormancy and be ready to malt.
During May and June 2010 this malted barley will be used to produce Springbank™ spirit.
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