Added: May 23rd 2015
ZUIDAM DISTILLERY PICTURES
Zuidam Distillers was established in 1975, by Fred van Zuidam. The company back then was called Baarle International. He had been working with De Kuijper in Schiedam, where he was responsible for the
department buying, production and recipes. After working with De Kuijper for some 20 years, he decided to start out for himself.
In 1975 he bought a piece of land in Baarle Nassau and built his own distillery. The distillery was fitted with second-hand stills and bottling line. He started making quality liqueurs.
Currently Zuidam is producing liqueurs, jenevers, gin and whisky. Fred and his wife Hélène, who was responsible for the packaging and design of the packaging, are still involved in the company. They are still on the background and advice their sons Patrick (distillery manager) and Gilbert (commercial activities) are also part of the company.
The company has had great successes and produces a growing range of whiskies. They are even working on an extension of the distillery.
Zuidam produces a range of jenevers, liqueurs and gins. Since a few years Zuidam is working on their own whisky brand named Millstone. Millstone is hand crafted in the traditional Zuidam distillery. More than 50 years of experience in distilling of exclusive spirits and a constant search for perfection had led to the birth of this whisky.
Windmills mill the malted barley that is used to produce this malt whisky. In using windmills for milling their malted barley the distillery helps preserve the important Dutch heritage of the world famous windmills. Even more importantly the traditional millstones of the windmills slowly grind the malted barley into flour. This traditional way of milling causes almost no increase in the temperature of the grain and thus helps preserve the wonderful aroma’s.
MASHING the grain is done by adding hot water to the malted barley. The hot water triggers the enzymes to convert the starch from the grain into sugars. The process takes about 5 hours per batch. The
resulting Mash is cooled to 20 ° Celsius and
pumped to the fermentation tank.
The Fermentation is done in small batches at a very low temperature to give this whisky its fruity flavors. The fermentation takes about 5 days. This is much longer than is customary but is essential to allow for the delicate flavors to form.
DISTILLATION, Millstone Whisky is double distilled in handcrafted copper pot stills. The small stills have an extraordinary large copper surface if you compare them to the large stills used elsewhere. The extra contact between the alcohol vapors and the copper helps to eliminate any unwanted substances and also stimulates the formation of the complex and fruity esters. The small stills thus produce a very delicate and fruity new spirit.
AGING After the careful distillation the whisky is aged in small barrels. We use new barrels of American white oak as well as barrels that have previously held Bourbon and Olorosso Sherry. Because we use new or barrels that have been used only 1 time and we store the barrels in a warm and dry warehouse the whisky ages rather quickly. The downside is that the evaporation losses are rather high. Typically the “Angels Share” is between 4% and 5% per year.