Champagne and Cava Wines
For champagne and Cava wines, racking takes place after 4 to 5 months. Liquid sugar and yeast are added and then the wine is bottled and stored at 10ºC. As this wine is corked, carbon dioxide from this secondary fermentation process cannot escape so is dissolved into the wine. The yeast sediment collect at the neck of the bottle (bottle tilted on it's side) and the bottle turned regularly to obtain an even layer of sediment. The secondary fermentation takes 6 months, and the minimum ageing is one year. The bottle neck is then chilled in brine to freeze the cork, the cork removed which expels the pellet of ice containing the sediment. At this point a further addition of refined sugar is added to sweeten the wine if necessary. The bottle is then corked and ready for despatch.

Sparkling wines are made by mixing wine with liquid sugar. Brut is the driest, rich/doux the sweetest which could contain 10% liquid sugar. This mixture of wine and sugar is shaken in the bottle and 'cellured' for a period of time. As with champagne the bottles are placed on their sides, but unlike champagne the bottles have their corks removed straight at the point of disgargement which clouds the wine. The wine is the filtered prior to re-bottling.

Whiskeys
Malt whiskey is produced from barley which when steeped in water and heated, produces an enzyme called diastase. This enzyme turns the starch into sugar called Maltose. When the correct level of Maltose is reach the barley is heated in a kiln to prevent further germination. With malt whiskey the heating of the kiln will come from peat.

The maltose sugar is fermented by yeast which produces an alcoholic wash. This wash is then heated to vaporize the alcohol which condenses into a receiving vessel. The spirit that goes into the wooden casks is clear in colour, with 70% vol. strength. The spirit is matured for a minimum of three years and will take on a distinctive golden colour. Prior to bottling whiskey can be coloured using Caramel (burnt sugar) to the desired colour value.