“Thank you, Kirsty; lead the way,” Megan said.

In the room where the first stage of production took place, there was a huge vessel.

“This is the mash tun, where barley is added. Then, water is poured into it and left for 4–5 days. This is called the malting stage. During this time, the starch turns into sugar. The barley grains, after this process, need to be thoroughly dried with hot smoke from peat. We do that here,” the woman pointed towards an open door to another large room. “The peat subsequently gives the barley a unique aroma, which becomes an integral part of the future whisky.”

Moving ahead into the next room, Kirsty showed a massive purpose-built machine designed to grind malt into flour. Next to it was another huge mash vat.

“In this vat,” she continued, “we mix the grain with hot water, and keep it for about twelve hours. Then, in the cooled wort, we add yeast for the fermentation process to occur. After that, the contents of the vat are transferred into these copper stills. In there, the heat increases to 86 degrees Celsius. The alcohol rises up through the tubes then cools back down into a liquid state. This process is called distillation. It usually happens twice so that the content reaches 70 degrees. Then, we pour the obtained liquid into oak barrels and send them to the warehouse. The minimum period the liquid must age to be called whisky is three years. During this time, the spirit evaporates from sixty to forty degrees. The longer the whisky stays in the barrel, the richer its color and taste become. Whisky is the water of life, as they say in the north of Scotland.”

The small procession moved on, listening to Kirsty.

“And in this room, we proceed to bottling and packaging. As you can see, there is nothing complicated; just barley, water, yeast, and time.”

“Are the grain and barrels local?” Megan inquired.

Warren took the liberty in answering this question.

“The best Scottish grain grows here in the north. We have peaty heather fields which are unique to us, giving barley a special flavor. And we order oak barrels from Andalusia, Spain that come with sherry. The best barrels for whisky are those from sherry.”

“Thank you! You explained everything in great detail.”

They also visited the warehouses where barrels filled with whisky are stored. Megan tasted one of the aged single malt varieties, twenty years in maturation, noting that the flavor was very rich and the alcohol was barely noticeable. “Now I understand what good Scottish whisky means!” she said with a smile.

For another two hours, they remained at the distillery. Gregor and Kirsty educated the new owner on employee work details, explained how many people were involved in the production, and much more.

After going up to her room, Megan sat on the bed and reflected. Too many events had occurred during the three days she had been here. It felt like a whole week had passed since her arrival. Meeting new people who had now become her family; the harsh and majestic beauty of the nature and the castle she was living in; an attempt on her life; visiting her own whiskey distillery… She had experienced so many different impressions and emotions, more than she had ever experienced in London with its fast-paced, event-filled life over a year.

Megan didn't immediately notice the strange rustling at the window. Turning around, she saw a black raven. It sat on the outside windowsill, staring intently at her. The thought that this bird was constantly watching her made her uneasy. Trying to calm herself, she thought that there were probably many such birds in this area.