In the mid-1950s, the Whisky Makers at Fettercairn experimented, seeking ways to create a purer expression of their spirit. They found that pouring water down the still cooled the copper, increasing condensation inside so only the lightest vapours could rise for collection.

They fashioned a copper tube around the top of the still to continually douse it with water – an ingenious and practical solution which remains unique in Scotch whisky-making to this day.

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