What makes Mad Laboratory Spirits a cut above

Producing a top notch spirit is a complex and creative process that requires care and attention at every step. At Mad Laboratory we are hands-on and deliberate with all parts of the process, producing a spirit that is truly exceptional.

The grain

Grown and malted in BC, we brew our mash with 100% malted barley. This gives all of our spirits a rich, lightly sweet character, delivering the distinct taste of BC grain. 

The brew

Brewing with 100% malted barley to an average abv of 8% carries over the rich and sweet character of the grain, which is then lautered slowly to maximize sugar extraction. In an effort to be as energy efficient as possible, using hot water output from cooling of the distillate, we are able to recapture much of the energy that would otherwise be wasted.

Fermentation 

Utilizing a “continuous fermentation” technique, similar to sourdough bread, we are using the same yeast culture from the early days of production. This quick fermentation process reinforces the rich malty character of the mash, resulting in the cleanest starting liquid for distillation. 

Double/triple pot stilled

We slowly distill 2-3 times in our direct fire, stainless-steel pot still, custom built and designed by head distiller Scott Thompson. Our unique still configuration allows for high chemical purity with bold flavour retention, perfect for a smooth and soft spirit. 

Barrel aging

Our single malt whisky is matured in a combination of quarter casks and American standard ex-bourbon barrels for a clean, rich oak flavour. While each release has its own defining feature, the through-line of Mad Lab whisky is an incredibly soft spirit with a delightfully clean finish, flavourful yet smooth.

Prepackaging

Mad Laboratory does not do chill filtration, or add artificial colourants or flavours to our whisky. This creates a liquid that is as close to drinking directly from the barrel as possible. Using simple but effective methods of settling and racking of spirits, we remove most sediment without altering the flavour profiles of our spirits.