Since 1881,Bunnahabhian's malt has always started out the same way, with good quality malted barley, clean pure Margadale spring water and a little yeast. The malt is lightly peated and mixed with barley where it then gets turned in to the mash. This is a combination of the lightly peated malt barley mixed with the heated spring water in the mash tun, this produces a fermentable solution in the malt called wort. Then it is on to the wash back. Bunnahabhain decided to use a traditional Oregon pin wash back to ferment their mash. The mash is mixed in the wash backs with yeast reacting to produce a weak alcohol solution called the wash. The wash is first transferred to the stills where it is heated. It then evaporates and flows down a curved lye pipe to the condenser where it cools. The solution is still too weak and impure so they redistill it a second time in the spirit still. Once redistilled it runs through the spirit safe where the stillmen watch for the elusive middle cut. When casks arrive at the distillery the large oak vessels are moved to the filling area. After 12 years the whisky goes into distinct dark oak bottles and then the whiskey it made up of 2-3 different casks and then depending on the age it is either left for longer or gets bottled.