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MPX5117978: An employee of the Knockando Whisky Distillery 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 'angel's share. Knockando Whisky Distillery, Moray, in the Strathspey whisky producing area of Scotland, January 1972 (b/w photo) / Bridgeman Images