Production: As soon as the barley grains begin to germinate, they are roasted in kilns where the peat smoke gently caresses them; this is the process known as "malting." The roasted malt is milled and mixed with hot water, which, upon cooling, leaves a sugary wort that will be fermented with selected yeasts. Once fermented, it is transferred to swan-neck stills, where it will be distilled twice. Undoubtedly, the interaction with the copper is one of the keys to its production process. After this stage, it is ready to rest for 15 years in oak barrels, where they will impart some of their flavor to the whisky.