During the mashing the sugar of the malt has been solved out with hot water. The grist will be mashed with hot water and in this part the starch- protein- and cellulose molecules get soluble in water. Mashing activates the enzymes mainly the amylase which transforms the starch into maltose.


The hot mash flows then in the mash tun, an iron container with a top to hold back the energy. After 20 minutes rummagers starts to rotate to guarantee the best extraction of the sugar. The solution will become sweeter and sweeter with three main sugars and about 47 other sugars. The sweet solution is called the wort and it runs through the perforated bottom of the mash tun. These mash tuns were first used at Tomatin.


The mash will be filled up with water up to three times to solve all the sugar out. The last solution has only 1% sugar in it and this will be the solution for the next fresh mash. The warm wort runs through the underback where it is cooled down to maximum 24 degrees. The draff is sold to local farmers for their cattle.