The barrel-dumping process is like filling in reverse: Conveyor belts move many casks at a time to a spot over the dump trough, then mechanical arms tip or flip them over to let the liquid run out. The whisky gets piped to colossal storage and blending tanks, rising several stories high and holding tens of thousands of gallons. At this magnitude the tanks are often set on massive scales because precision blending must be done by weight rather than volume. “Temperature in this room can change, and when you’re scaling up to this degree, weight won’t change,” whereas volume will, explains Hiram Walker master blender Don Livermore.
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