Longmorn

Until 1994 coal furnaces heated the wash stills, and each had a stirrer called a rummager to stop the wash from burning.^3,14 In 1994 the wash stills switched to steam heating like the spirit stills.^3,14 In 2001 Pernod Ricard bought Seagram's Chivas Brothers whisky business, and it uses Longmorn in its blended Scotch whiskies.^3,4,5 In 2012 the distillery was refurbished, with upgrades to the mash tun and washbacks, as part of a Chivas Brothers expansion.^3,15

Its water comes from a bore hole deep under the distillery.^3,4,16 It uses unpeated malt from the maltsters Bairds and Boort.³ It has 10 stainless steel washbacks, the vessels where fermentation takes place.^3,11 Fermentation lasts 50 hours.³ It has 4 wash stills and 4 spirit stills, and the wash and spirit stills sit in different rooms.^3,4,5 The stills are onion shaped with thick necks and heated by steam.³ Its shell and tube condensers sit outside, which few Scotch whisky distilleries do.^3,5 The long ferments and thick-necked stills give a weighty spirit.³