Our distillery is located at the feet of the Sierra Nevada mountains, where the purest waters in Spain comes from the melt of the snow. Our whiskies quietly sleep aging for years in Sherry casks. This tranquility is only disturbed by the hundreds of small seismic movements that happens in the area every year that significantly impact our golden liquid to deeply absorb all the aromas from the wooden Sherry casks, giving as result a whiskey of exceptional characteristics and quality. From roasted barley (malt) and by grinding we obtain a flour. In the stroke tank, this flour is mixed with very hot water, transforming into a sugary, translucent and odorous liquid. After being filtered and cooled, a process known as braceo, it is transferred to the fermenter. Fermentation is the process during which the yeasts transform sugars into alcohol and CO2, with a powerful boil that lasts between 48 and 72 hours, obtaining a kind of "beer", the "wash", which ranges between 7 and 8 alcoholic degrees. The double distillation is carried out in copper stills made by a craftsman in the Albaicín neighborhood of Granada, masterfully assembling each piece of the proposed design until the final shape is achieved. The distillation process lasts two days; In the first one (first distillation), a liquid between 25 and 30 alcoholic degrees is obtained. The next day, in the second distillation (a much more delicate and demanding process) the first liquid obtained called "heads" is discarded and the intermediate product, called "heart" is preserved, discarding the last phase of the distillate where the so-called "tails ” (Higher alcohols) would give a bad taste. Finally, a pure, transparent and aromatic distillate of around 60 to 65 alcoholic degrees is achieved. The heart is transferred to American oak barrels where it will age during many years. Our barrels come from Jerez – Spain, where for more than 20 years they housed a Pedro Ximénez Sherry of high quality that transmitted its aromatic notes to the wood and that now will add all its fragrances to the whiskey that will gradually mature in the cellar.

Picture 1, Import Director Amanda and the director of Airem Whisky, Pablo Silva Picture 2, Copper Stills in Airem Whisky Picture 3, PX Sherry Cask in Airem Whisky Picture 4, Import Director Amanda and the distiller of Airem Whisky, Frank Picture 5, Import Director Amanda in Airem Whisky with casks