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An employee of the Knockando Whisky Distillery in Scotland checks the casks in
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An employee of the Knockando Whisky Distillery in Scotland checks the casks in
An employee of the Knockando Whisky Distillery in Scotland checks the casks in the bonded warehouse. The whisky is left a minimum of three years but usually between 8 and 25 years in wooden barrels to mature. The bonded warehouses are cool and earth-floored to provide an even temperature and humidity. The barrels lose about 2% alcohol per annum the so-called angels share
January 1972
Robert L Nicholson
mirrorpix
Scotland
GL*3634341
Media ID 21539561
© Mirrorpix
Barrels Drink Inspection Whisky Workman
MADE IN THE UK
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