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An employee of the Knockando Whisky Distillery checks the casks in the bonded warehouse
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An employee of the Knockando Whisky Distillery checks the casks in the bonded warehouse
An employee of the Knockando Whisky Distillery checks the casks in the bonded warehouse. The whisky is left a minimum of three years but usually between 8 and 25 years in wooden barrels to mature. The bonded warehouses are cool and earth-floored to provide an even temperature and humidity. The barrels lose about 2% alcohol per annum the so-called angels share. Knockando Whisky Distillery, Moray, in the Strathspey whisky producing area of Scotland. January 1972
Robert L Nicholson
Daily Mirror
Knockando
Moray
Scotland
GL*3634340
Media ID 21540341
© Mirrorpix
Barrel Barrels Checking Cooper Distillery Drink Inspection Professions Scotch Scotland Scottish Test Testing Whisky Workman Workmen Moray Producing Strathspey
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EDITORS COMMENTS
In this photograph captured by Robert L Nicholson, we are transported back to the Knockando Whisky Distillery in January 1972. The image showcases an employee diligently inspecting the casks in the distillery's bonded warehouse. As one of Scotland's renowned whisky producing areas, Strathspey is known for its exceptional single malt Scotch whiskies, and Knockando Distillery stands as a testament to this rich heritage. The whisky produced here undergoes a meticulous maturation process that involves aging it for a minimum of three years, although typically between 8 and 25 years, within wooden barrels. The bonded warehouses at Knockando are carefully designed to maintain optimal conditions for maturation. With their cool temperatures and earth-floored interiors, these warehouses provide an even climate with consistent humidity levels. This environment allows the whisky to develop its distinct flavors and aromas over time. Interestingly, during this aging process, the barrels lose approximately 2% alcohol per year due to evaporation - commonly referred to as "the angels' share". It is through these careful inspections by skilled workers like the one depicted in the photo that any potential issues or quality concerns can be identified before bottling. This snapshot not only captures a moment of dedicated craftsmanship but also serves as a reminder of Scotland's proud tradition in producing world-class whiskies.
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