Is that all? So it's just a 'vatting'...
Hold on, then we redistilled the whole in a genuine, state of the art 100-litre copper pot still, a true example of modern engineering, which means that we came up with a true triple-distilled Single Malt Spirit, even if the first two distillations too place at various Scottish locations.

Err, but that’s plain crazy!
Yes. And very costly, as we lost a lot of alcohol in the process. Please note that due duties and taxes have been paid on the 'raw material', so it's not only alcohol that vanished in the air but also taxes, although some may consider that that's always what happens with taxes.

Good, but what did you do next?
Our friend Olivier made some wine into a brand new small 30-litre oak cask, so that it took off all naughty components from the oak. Please note that he did not let the wine mature in the cask, he just let fermentation happen, to make sure that it sort of ‘polished’ the oak but also that it would not impart undesirable wine flavours to it. Right after distilling, we filled this little cask with the 25 litres of new make at 70% vol we had produced, and let it then mature for exactly one year in our private cellars, where temperature is cool and pretty constant. We also believe that the beautiful river that flows near our house imparted some rather maritime notes to the spirit – yes we also need a little romance.

How did the maturing process go?
Oh my God, right after two weeks, the spirit already displayed a wonderful ‘pale straw’ colour. After three months it was ‘pale gold’ and after one year it’s ‘full gold’.

Why did you decide to bottle it after only one year of cask maturing?
Well, because remember the ‘raw spirit’ was already mature and because we thought it was already very influenced by the oak and that any further ageing would make it probably overly woody. The alcohol level had dropped from 70% to 65.1% within one year, which is a good sign we've been told. We’re very pleased with the end result but we also noticed that overall complexity further improved with the addition of a little water, that's why we further reduced it using high-quality water from Watviller (totally nitrate-free), down to 53.9%, which was the point where it was at its peak we noticed.

by Dr. Willibald Schmitzovic MW, probably the most influential name in whisky today (to ed, why 'probably'? - W.)

So much has been spoken and so much written about the best Single Malt Scotch Whiskies over the centuries that, as their originator (actually, Friar John Corr was a friend of mine and I taught him everything) and current leading light (don’t worry, I also invented sunglasses), I welcome the opportunity of adding a few words to the incredible volume that has gone before about The Big Bastard.
To tell you the truth, I was behind the original idea, just as God is behind everything. Just ask my friends Robert The Bruce and Albert Einstein, who witnessed that glorious moment in 2003 when, as I was just leaving Princess Grace of Monaco after a private lunch at the Louis XV (Grace was stunned to learn that I also invented the potato), I had this spark of genius.