BULK Selling
What We provide?
We are here to help. Our motto is 'Unlocking the mystery of whisky'. We un-complicate the apparently complicated. We speak in plain language and our service is legendary.
With a selection of more than 1,000 whiskies including single malt Scotch whisky, rare whisky, exclusives and a large range of whisky gifts, there's something for everyone at The Whisky Shop. With our new daily whisky auctions, you can buy or sell rare and collectable whiskies with confidence and ease.
With a selection of more than 1,000 whiskies including single malt Scotch whisky, rare whisky, exclusives and a large range of whisky gifts, there's something for everyone at The Whisky Shop.
Customers a unique shopping experience
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The quality of the pure Scottish water is important
The ground down malt, which is called 'grist', is now added to warm water to begin the extraction of the soluble sugars. The water is normally from a pure, reliable, local source - this is why most distilleries around the world are next to a river or lake. The character of this water can influence the final spirit as it can contain minerals from passing over or though granite, peat or other rock. The liquid combination of malt and water is called the 'mash'. It is put into a large vessel called a mash tun and stirred for several hours.
During this process, the sugars in the malt dissolve and these are drawn off through the bottom of the mash tun. The resulting liquid is called 'wort'. This process is normally carried out three times with the water temperature being increased each time to extract the maximum amount of sugar. Only wort from the first two times is used. The third lot is put back into the next batch of new grist. Any residue, such as husks, is called 'draff'. This is collected and used in the production of farm feed.
With a selection of more than 1,000 whiskies including single malt Scotch whisky, rare whisky
During this process, the sugars in the malt dissolve and these are drawn off through the bottom of the mash tun. The resulting liquid is called 'wort'. This process is normally carried out three times with the water temperature being increased each time to extract the maximum amount of sugar. Only wort from the first two times is used. The third lot is put back into the next batch of new grist. Any residue, such as husks, is called 'draff'. This is collected and used in the production of farm feed.