Our Process

Whisky Finance Company connects the best distilleries with select brokers and investors.

Whisky Distillery

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Whisky Finance Company buys casks of Scotch from distilleries based around the five whisky-making regions of Scotland.

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A small number of the new casks are sold to select trusted investors who hold them for the entire maturation period.

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The majority of casks are sold at around the two-year mark to brokers including the Hong Kong Whisky Exchange and Veblen wines.

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Some casks are held by Whisky Finance Company for use by our own and partner brands.

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The casks are then held for a further 5–8 years of maturation, after which brokers make them available to the global market.

Scotch Whisky is produced when cereals begin to germinate. Enzymes are released that transform grain starch into sugar. The process is interrupted by the introduction of heat, yeast is then added to to commence the fermentation process. The liquid that remains is essentially beer. The beer is then distilled producing a transparent, hued distillate, the liquid is not potable at this point.




Water is reintroduced and the blend is stored away for development in porous, second-hand oak barrels. The purity level is approximately 60%.

As the mixture matures, chemical compounds combine with the distilled spirit. Complex chemical reactions occur to decrease the potency of the alcohol. As a result, the liquid evaporates causing fluid reduction of up to 2% per year. This fluid reduction is known as Angel’s share.

Mature whiskey is released from the cask at a little over 50% alcohol (cask strength) It is then watered down to about 40%. The production criteria for Scottish Whiskey is as follows:

Distillation must take place in Scotland

Scottish water has to be used before maturation and bottling

Barrels must be kept in Scotland throughout the maturation process


The meaning of Scotch Whisky is perceived under European law and it is globally protected. Scottish water is the only water that can be used before and after the maturation process.

Caramel can be added for colour, but this the only extra ingredient that can be added to the whiskey.

Single Malt

Single malt whisky is a superior, long-established whisky. It makes up for approximately 45% of whisky distillation product. On average, 75 percent of single malt production is used in blends.

Single Grain

Single grain whiskey accounts for 55% of whisky distillation product. The single grain whiskey has less depth and flavour compared to single malt whisky. It is often blended with single malt to produce a blended Scotch Whisky.

  • Whiskey improves significantly with age
  • Scotch whisky has to mature for three years
  • The age of the whisky is printed on the bottle to determine the quality and the price
  • The Scotch Whisky Regulation 2009 oversees the the production, labelling and presentation of Scotch Whisky.
Whisky Distillery
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