These were added for us in 2014, from
when we started distilling in 2000
it was with our unique Faraday stills, but
these were added as a means to us
expanding our repertoire, expanding our
range of what we were able to do as a distillery
We haven't got any whisky on the
market yet from these, this is all
sitting in barrels we're all very
excited here to see what they will do,
but for now you're gonna have to wait.
Pretty conventional setup, you've got your wash still and your spirit still,
2,500 litre capacity on the wash still and the
complete distillation on this takes about eight hours.
Lead your low wines, we've got our spirit receiver 
made by Forsyths of Rothes over there.
It's going to come through there about 23 to 24%
down to about 800 liters by
that point and that'll be transferred then
into the spirit still, and the spirit
I believe is about a six hour fermentation
and we've got relatively
high cut points here at Penderyn, even when
we produce whisky with these pot stills
we're still going to look to create
something that's quite light, quite
fruity in keeping with the brand character.
So our cut points are between
76% and 70%,
so our new make that comes up here 
is between 72.5, 73% ABV.
Now these are the original Penderyn
stills, the Faraday stills designed by
Dr. David Faraday. The one at the back
you can see there is the original one,
we've been distilling on that since
September 2000, and then a duplicate was added
in order to increase production
levels in 2013.
 
Now at the base they work like any conventional still,
you've got a big copper pot, you've got
steam coils running around the inside.
You heat your hot ale up to a point that gets 
the alcohol vapours rising out,
but instead of going across the top of a
pot and down a line arm,
what you've got is the vapours
being forced through a couple of columns.
The first, the primary column containing
six copper plates, perforated copper plates,
and then eventually passing over
the piping above my head there into the
second column, where there's another 18
of those copper plates.
The point of these copper plates, they create
fractionating columns more commonly seen
in grain whisky production, vodka, gin
production, they create mini chambers
within the columns that are going to
separate out the spirit,
they're going to purify the spirit,
gonna make it lighter and get it much
closer to pure alcohol.
We actually draw
our spirit from just above the seventh
of those 18 plates on the second
column, and whereas you draw the spirit
from our pot stills around 72 to 73%, around here we draw the the
spirit from our Faraday stills around 90%.
In the heat of summer when it's humid
and warm outside it comes off as high as about 93%
off those columns at the top of
the cut, and then drops down to about 88 to 89%.
Similar sized batch, around
250 litres of spirit from an original
2,500 litres of wash, but of course being up 90% by the time we've watered it
down to barrelling strength, it's a very
very efficient process and it's a very
unique process. It gets us a new make
spirit that's quite distinct from
anything else seen in the whisky industry.
 
