Scapa’s main claim to fame in terms of production is that it is the only distillery to use a Lomond still to create whisky.
Once boasting the longest fermentation time in the industry at 120 hours, although the introduction of a seven-day distilling week has reduced this to up to 70 hours, Scapa's fruitiness remains prominent in the wash, and is further refined by distillation in a Lomond-style still. These stills were designed in the late 1950s in an attempt to create multiple different flavours from a single pot. The barrel-like necks contained moveable copper baffle plates which could be manipulated to create different levels of reflux. Today the plates have been removed, but the amount of copper in the necks is still massive. A purifier pipe increases reflux even further, and adds its usual oiliness.
The result is one of the juiciest new makes in Scotland, a character that is enhanced by maturation in American oak and refill casks.