At Aberlour the brewer is responsible for the day-to-day
running of the operation, under the distillery manager. He oversees
every aspect of production from the preparation of the malted
barley to the casking of the new spirit before it goes to the
warehouse.
The brewer's job is a wide-ranging one. He has to
be fully conversant with the annual production plan, bearing in
mind that the distillery is working at least ten years ahead.
He needs to run things efficiently, getting the most out of the
natural resources, conserving energy and keeping the range of
equipment in tiptop condition. Production is halted for 4-6 weeks
every summer while essential maintenance work and inspections
are carried out to the boiler, the copper stills and all the other
hardware.
Most importantly of all, he has to ensure that each
new batch of whisky is consistent with the last - and as consistently
good.
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