WHISKY EMBRUJO DE GRANADA 700 ml 40% VOL
CANECO DE CERÁMICA 700 ml 40% VOL
WHISKY EMBRUJO DE GRANADA 200 ml 40% VOL
WHISKY EMBRUJO DE GRANADA (MINIATURA) 50 ml 40% VOL
PRODUCTION OF PURE MALT WHISKY:
At Liber Distilleries we follow the centenary tradition inherited from the Scottish masters for the production of our whisky. For this purpose, we obtain a flour from roasted barley (malt) by grinding it.
This flour is mixed with very hot water in the bracing tank, transforming it into a sugary, translucent and fragrant liquid. After being filtered and cooled, a process known as bracing, it is transferred to the fermenter.
The fermentation is the process during which the yeasts transform sugars into alcohol and CO2, with a powerful boiling lasting between 48 and 72 hours, which reminds us of the bubbling of our witches’ pots, obtaining a kind of “beer”, the wash, which ranges between 7 and 8 degrees of alcohol.
The double distillation is carried out in copper stills made by a craftsman in the Albaicín district of Granada, masterfully assembling each piece of the suggested design until the final shape is achieved.
The distillation process takes two days; in the first day (first distillation), a liquid is obtained with between 25 and 30 degrees of alcohol. The following day, in the second distillation – a much more delicate and demanding process- the first liquid obtained, called heads, is discarded. This liquid is made up of, methanol, among other elements, that is very dangerous to health. Then the intermediate product, called heart, is preserved and the last phase of the distillate where the so-called tails (higher alcohols) would give a bad taste, is discarded.
Finally, a pure, transparent and aromatic distillate of about 60 alcoholic degrees is obtained.
The heart is transferred to American oak barrels where it will age for a minimum of 10 years. Our barrels come from Jerez where for over 20 years they have housed a Pedro Ximénez that transmitted its aromatic notes to the wood and which will now bring all its fragrances to the young whisky that will gradually mature in the cellar.
Once this process is complete, it will be reduced with pure water from the thaws of the Sierra Nevada until it reaches the desired alcoholic strength of 40% Vol.
Finally, after cooling to -2ºC, it will be filtered and bottled.