Whisky making
Working with wild yeasts
On the right, you can see a fermentation carried out with a blend of fresh distillers’ yeast and brewers’ yeast (80% WHC Labs Ares and 20% Banana Split): foamy, vigorous,...
Working with wild yeasts
On the right, you can see a fermentation carried out with a blend of fresh distillers’ yeast and brewers’ yeast (80% WHC Labs Ares and 20% Banana Split): foamy, vigorous,...
Stills and kilns - our equipment
Distilling single malt whisky is quite equipment intensive and the choice will have a real impact on the spirit produced. Here you can see what we use in the different...
Stills and kilns - our equipment
Distilling single malt whisky is quite equipment intensive and the choice will have a real impact on the spirit produced. Here you can see what we use in the different...
Why we use local barley and malt it ourselves
At Manx Whisky Company, we want our single malt whisky to taste like the Isle of Man itself. That’s why we chose the harder path: using locally grown barley and...
Why we use local barley and malt it ourselves
At Manx Whisky Company, we want our single malt whisky to taste like the Isle of Man itself. That’s why we chose the harder path: using locally grown barley and...