In this special episode of The Naked Scientists, join Chris Smith on a journey from farm to whisky tumbler, as he witnesses the intricate processes behind producing high quality Scotch. Richard Broadbent leads a tour of Bairds Malt's site in Witham, explaining how British barley is prepared for its transformation into the delicious spirit, before Alistair McDonald of the Clydeside Distillery in Glasgow walks us through the five hundred year old craft of distilling malt whisky... Like this podcast? Please help us by supporting the Naked Scientists