Spring Bank was established in 1828 on
the say of Archibald Mitchell’s illicit
still the distillery is now in the hands
of hit VG rate Mitchell’s great-great
grandson the fifth generation of the
Mitchell family to own and manage a
Spring Bank being based in campbellton
the once proclaimed whiskey capital of
the world there is no surprise that many
of the methods established by our
forefathers are still applied in
distillery today we use traditional
production methods and are involved in
each and every step of the whiskey
making process meaning our whiskey is
the most handmade in Scotland
[Music]
so that’s this is steep that’s just the
basilar we start step 1 we fill this up
with our barley which comes from these
shoots down here 1 2 3
we specifically we fill it with definite
tonnage of steep the name time for 12
hours in water and then alternate for 12
hours then we steep again for 14 and
water and then we’re there drain it for
4 hours and after that once it’s deep
within later on the floor the bus isn’t
upstairs for so that’s his main time
line but she’s usually again 10 tons we
proposed the heat and the water stayed
within Leo evenly for an even
germination that depended on season if
it’s warm
with no likely quite thin but not too
thin and then again if it’s when they’re
cold we then we hope that the one are we
close all windows to keep the here and
somewhere we open them all up to air it
and if it’s the temperatures get too hot
we have funds as well but that’s all
really worked well work with the natural
yeah basically it’s just before 6
o’clock
we’ve got the barley here that’s been
soaking we’re laying this all out so we
can eventually trick the the barley into
what we call a germination so it thinks
already five minutes in is pile just
so after six days shovel all at Nabila
bottles I appreciate Dona Olivia that
then goes from here to the kiln guys
early in the morning 5:30 and we are
starting the process so as you can see
buddy Daniel over here is already
getting to work and scooping all of the
barley malted barley it to here which is
then it ain’t pump up onto a conveyor
and into the kill so these guys are
getting upset with me I need to start
getting to work
[Music]
we need the gym man yes it’s a pee-pee
today it’s two floors by the way there’s
this floor and then there’s a floor I’m
actually asking him just to take a
little break
so this is where pretty much the magic
happens correct so you guys saw the
malted barley on the floor went up
through the chute and this is where it
ends up right here in what we call he’ll
put a gnome on you’ll spread it evenly
molten that is not gonna be dry on one
say though it’s no better than wait
yeah or dry a dump puff way we looked at
where you guys are gonna like the fire
and that the Pete Smith can go live in
five
yes there’s no it’s going in and you
could see on this floor here it’s great
basically it great so that’s smoke will
come through and through all this barley
giving it that that’s moving and
I’m not gonna lie guys he’s been said 6
o’clock and I don’t know I think it’s
been a couple hours now I’m all I’ve
done is basically shovel shovel ha ha ha
this old soil and that is an addition
you can see now that he’s starting to
mix the dry stuff obviously the dry
stuffs catching everything on fire and
then the moist up kind of sits on top
creating that smoky you know the more
PDR smokier flavors especially in whisky
you could be doing this up to 48 hours
if not longer obviously every distillery
has their own process and doing that but
essentially this is it the more peat the
more smoky or flavors that you want in
your barley you just do this for a
we just opened up the kiln
you guys saw we live we live it
yesterday about 11 it was on for what
about 6 hours you guys come into the
morning check in its make sure it’s all
around the Gaston from this chute here
long best built and then was called the
once it comes from the kiln yep because
only these pens over
in fact
very sophisticated by the way it won’t
been full empty we’re going to determine
how fast we feed the null we don’t want
to fit into quite a long got you
gotcha yep forget us you’re screwed they
this is cool this is the continuation
the mall travels along here and drops
down this pucker up by buckets in this
transferred rate up to the very top
no the malt runs down there of small
magnets in the bottom which will catch
any but some weird metal what it will
cost really Leicestershire
Wow Tom it and any loose particles what
we call humans will go that way yeah and
any small stones or get caught not they
will drop into here and when I get to a
certain weight which we call a cook it
will drop down and then I’ll feed that
all of em hmm through that all those
down they’ll come along in the grasp
they doing his loss chickadee boy they
sweet sudden their once they get you
through the label stop it from here
through a powerful combination of more
yeah talk to me about this how long has
gotcha okay once we regulate the
temperature there
sparking shop in the east yeah how long
for five hours so not really too much
going on here in terms of kind of
fermentation process go at dis
fermentation then once fermentations
completes this gets transferred over
into this container here the liquid from
the wash backs is passed through spring
ranks three copper stills a low wine
still a spirit still and the wash still
which unlike many distilleries is fired
by a live flame the spirit produced by
this process is then transferred into
the spirit safe where the still man
yes op WV here at Springbok the
sputtered spends usually between seven a
seventy one percent alcohol roll tea
using a caramel turn water source from
cross allah will add the water and then
reduces pallet to sixty three point five
falling hey Tia she’s got a sensor and
when the spirit has a sensor love Carl
and littles are recorded me up here
Customs and Excise and then from there
it goes to the warehouse for maturation
for the first floor of customs you wait
you have a tare weight and a gross
[Music]
the filth castes are then transported to
spring rakes dark moist warehouse and
left for a minimum of three years the
age at which a spirit legally becomes
whiskey the whiskey is matured for
various time periods under the watchful
eye of their distillery manager and some
are bottled especially for limited
edition ranges one in particular was
bottled 50 years after it had been
depends on the size of the cast for the
moment using breather for one or two
parts enough require reduce a Westley
down to the required strength and once
it’s been reduced it is through into the
falling head for some of the guys who
take the measure here make sure when
it’s up something sent earlier that 75
st. alyre
Forrest run from there it’s on to the
lake to be sure the note bizarre and
furious and the whiskey is through the
console machine
who has the label of your students where
the guy’s plumbing the front in the
bottle labels on them so you can see
very very vikon’s on Finnish people
audience a trouble selling online to
other partners and people all the guys
into the pot engine
okay check the bowl and make sure the
labels are correct concealer on brother
let me figure out the correct packaging
from there is that the correct partition
for very very prone to the 100% of his
I just want to say thank you so much for
allowing me to come into Spring Bank and
learn from you guys I really appreciate
that and I’ve learned so much about the
whiskey making process part of my
tradition is I bring a bottle from where
I came from and learned to the next
place I’ve learned from and I learned a
whole bunch about the whiskey making
process from you guys so this is from
groot constantia it’s called grande con
sense and again it’s token of my
appreciation for allowing me to come
learn from you guys that’s so thank you so much
the say of Archibald Mitchell’s illicit
still the distillery is now in the hands
of hit VG rate Mitchell’s great-great
grandson the fifth generation of the
Mitchell family to own and manage a
Spring Bank being based in campbellton
the once proclaimed whiskey capital of
the world there is no surprise that many
of the methods established by our
forefathers are still applied in
distillery today we use traditional
production methods and are involved in
each and every step of the whiskey
making process meaning our whiskey is
the most handmade in Scotland
[Music]
so that’s this is steep that’s just the
basilar we start step 1 we fill this up
with our barley which comes from these
shoots down here 1 2 3
we specifically we fill it with definite
tonnage of steep the name time for 12
hours in water and then alternate for 12
hours then we steep again for 14 and
water and then we’re there drain it for
4 hours and after that once it’s deep
within later on the floor the bus isn’t
upstairs for so that’s his main time
line but she’s usually again 10 tons we
proposed the heat and the water stayed
within Leo evenly for an even
germination that depended on season if
it’s warm
with no likely quite thin but not too
thin and then again if it’s when they’re
cold we then we hope that the one are we
close all windows to keep the here and
somewhere we open them all up to air it
and if it’s the temperatures get too hot
we have funds as well but that’s all
really worked well work with the natural
yeah basically it’s just before 6
o’clock
we’ve got the barley here that’s been
soaking we’re laying this all out so we
can eventually trick the the barley into
what we call a germination so it thinks
already five minutes in is pile just
so after six days shovel all at Nabila
bottles I appreciate Dona Olivia that
then goes from here to the kiln guys
early in the morning 5:30 and we are
starting the process so as you can see
buddy Daniel over here is already
getting to work and scooping all of the
barley malted barley it to here which is
then it ain’t pump up onto a conveyor
and into the kill so these guys are
getting upset with me I need to start
getting to work
[Music]
we need the gym man yes it’s a pee-pee
today it’s two floors by the way there’s
this floor and then there’s a floor I’m
actually asking him just to take a
little break
so this is where pretty much the magic
happens correct so you guys saw the
malted barley on the floor went up
through the chute and this is where it
ends up right here in what we call he’ll
put a gnome on you’ll spread it evenly
molten that is not gonna be dry on one
say though it’s no better than wait
yeah or dry a dump puff way we looked at
where you guys are gonna like the fire
and that the Pete Smith can go live in
five
yes there’s no it’s going in and you
could see on this floor here it’s great
basically it great so that’s smoke will
come through and through all this barley
giving it that that’s moving and
I’m not gonna lie guys he’s been said 6
o’clock and I don’t know I think it’s
been a couple hours now I’m all I’ve
done is basically shovel shovel ha ha ha
this old soil and that is an addition
you can see now that he’s starting to
mix the dry stuff obviously the dry
stuffs catching everything on fire and
then the moist up kind of sits on top
creating that smoky you know the more
PDR smokier flavors especially in whisky
you could be doing this up to 48 hours
if not longer obviously every distillery
has their own process and doing that but
essentially this is it the more peat the
more smoky or flavors that you want in
your barley you just do this for a
we just opened up the kiln
you guys saw we live we live it
yesterday about 11 it was on for what
about 6 hours you guys come into the
morning check in its make sure it’s all
around the Gaston from this chute here
long best built and then was called the
once it comes from the kiln yep because
only these pens over
in fact
very sophisticated by the way it won’t
been full empty we’re going to determine
how fast we feed the null we don’t want
to fit into quite a long got you
gotcha yep forget us you’re screwed they
this is cool this is the continuation
the mall travels along here and drops
down this pucker up by buckets in this
transferred rate up to the very top
no the malt runs down there of small
magnets in the bottom which will catch
any but some weird metal what it will
cost really Leicestershire
Wow Tom it and any loose particles what
we call humans will go that way yeah and
any small stones or get caught not they
will drop into here and when I get to a
certain weight which we call a cook it
will drop down and then I’ll feed that
all of em hmm through that all those
down they’ll come along in the grasp
they doing his loss chickadee boy they
sweet sudden their once they get you
through the label stop it from here
through a powerful combination of more
yeah talk to me about this how long has
gotcha okay once we regulate the
temperature there
sparking shop in the east yeah how long
for five hours so not really too much
going on here in terms of kind of
fermentation process go at dis
fermentation then once fermentations
completes this gets transferred over
into this container here the liquid from
the wash backs is passed through spring
ranks three copper stills a low wine
still a spirit still and the wash still
which unlike many distilleries is fired
by a live flame the spirit produced by
this process is then transferred into
the spirit safe where the still man
yes op WV here at Springbok the
sputtered spends usually between seven a
seventy one percent alcohol roll tea
using a caramel turn water source from
cross allah will add the water and then
reduces pallet to sixty three point five
falling hey Tia she’s got a sensor and
when the spirit has a sensor love Carl
and littles are recorded me up here
Customs and Excise and then from there
it goes to the warehouse for maturation
for the first floor of customs you wait
you have a tare weight and a gross
[Music]
the filth castes are then transported to
spring rakes dark moist warehouse and
left for a minimum of three years the
age at which a spirit legally becomes
whiskey the whiskey is matured for
various time periods under the watchful
eye of their distillery manager and some
are bottled especially for limited
edition ranges one in particular was
bottled 50 years after it had been
depends on the size of the cast for the
moment using breather for one or two
parts enough require reduce a Westley
down to the required strength and once
it’s been reduced it is through into the
falling head for some of the guys who
take the measure here make sure when
it’s up something sent earlier that 75
st. alyre
Forrest run from there it’s on to the
lake to be sure the note bizarre and
furious and the whiskey is through the
console machine
who has the label of your students where
the guy’s plumbing the front in the
bottle labels on them so you can see
very very vikon’s on Finnish people
audience a trouble selling online to
other partners and people all the guys
into the pot engine
okay check the bowl and make sure the
labels are correct concealer on brother
let me figure out the correct packaging
from there is that the correct partition
for very very prone to the 100% of his
I just want to say thank you so much for
allowing me to come into Spring Bank and
learn from you guys I really appreciate
that and I’ve learned so much about the
whiskey making process part of my
tradition is I bring a bottle from where
I came from and learned to the next
place I’ve learned from and I learned a
whole bunch about the whiskey making
process from you guys so this is from
groot constantia it’s called grande con
sense and again it’s token of my
appreciation for allowing me to come
learn from you guys that’s so thank you so much
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