From grain to glass
Our entire production process is considered, meticulously planned and time consuming. We patiently take every step at the right moment, never rushing to cut corners.
Our skilled brewing team at our sister company, Lancaster Brewery, start with our three main ingredients, malt barley, yeast and water.
Malt Barley
At LSCo, we use Winter Malted Barley called Flagon, that is crucial in shaping the flavour profile of whisky - influencing its aroma, taste and composition.
Yeast
Our live 200-year-old Lancastrian brewing yeast is added to our wort, combining perfectly with our Flagon Barley to facilitate a slow fermentation of up to 144 hours.
Water
The pure, soft water, drawn from The Bowland Well, is essential to our process. It provides unparalleled yet consistent quality and character to our spirits.
Born & Brewed
Lancaster Brewery has been brewing beer in Lancaster since 2005 and our current production site has been called home since 2011. The skilled team run an incredibly tight ship and were forerunners in gaining a Salsa Accreditation, which they have held nearly a decade.
Under the experienced guidance of Will, the Head Brewer, the brewing team introduce water and malt into the mash tun. Here, is where starch in the malt is converted into sugars, creating a liquid known as "wort". This is essential for our yeast to works its magic a little later in the process.
Live Yeast
The sugary wort is transferred to a large fermentation vessel and the brewing team add a bespoke mix of our own strain of brewing yeast and distilling yeast. Both these yeast work in together to convert the sugars to alcohol.
fermentation
The wort and yeasts are given plenty of time to ferment. We wait for at least 120 hours before the wash is finally ready to be handed over to our distilling team.
True Lancastrian Spirit
From Borehole to Barrel
Our newly constructed Whisky Room sees our gleaming 3000L still, Constance, take centre stage. She sits alongside bespoke racking where our select casks will soon be taking their resting places over the coming months.
Distilling
Once the water, yeast, and malt are combined in the brewhouse, the distillation process can begin.
Our copper pot stills, reminiscent of traditional Scottish designs, are pivotal in shaping the whisky’s final character. Copper’s catalytic properties help remove unwanted sulfur compounds, resulting in a smoother, more refined spirit.
Our distillation process is a blend of art and science, requiring careful control and a deep understanding of the intricate interactions between the ingredients
Maturation
Once filled, the casks take their place to rest in the Whisky Room. Our distillery team are primed to keep a watchful eye throughout the maturation period as the wood and Lancaster's climate make their marks on the spirit within.
Bottled
All our spirits are bottled on site by hand. We then label and sign each one.