Tayport Distillery started with an ambition to create a new spirit with the fruit and grains surrounding us in Fife. Surrounded by the best berries in the country we felt the spirits market needed something new - a new generation spirit, this time flavoured with real fruit and wholly made in Scotland. Real provenance.
We start from scratch with all of our drinks producing our own base spirit using local wheat and barley. To produce the perfect base for our drink, we hand collect and carefully mix a special blend of wheat and barley. The grains are milled in the distillery to an exact size, breaking the husks to expose the starches. After milling, the grains are put through a 'mashing' process, steeping the grains in the first of many amazing natural processes start to make alcohol. The enzymes in malt barley break down starches to fermentable sugars. The mash is now slowly grain filtered so that fermentation can begin.
Fermentation is the second natural process and the first time we see alcohol due to the miracle of yeast. Specially selected yeast is the power behind the whole process and must be carefully looked after. When yeast is added a reaction takes place, heat is generated, foaming and fizzing bubbles of carbon dioxide are given off and sugars converted to alcohol. To control the reaction temperatures and PH levels are continually managed. Too high or too low, off flavours and compounds will find their way into the final product. We don't want that !.
Distilling is the technology part of the process used to collect all the nice tasting alcohol and discard the parts we don't need - the parts that give you hangovers ! In distillation liquids are brought to a boil and vapours produced. The technology in our still allows very fine control over the vapours we carry over for the final product. We only want a clean tasting product so only take the vapours we need.
During final distillation steps a basket is filled to the brim with fresh berries for the spirit vapours to pass through. Each batch is carefully watched, making selective cuts for a smooth and refined drink. This is the art of the Distiller.
The spirit is then allowed to rest for weeks to fully marry the flavours together between the fruit and alcohol.