Malted barley, fresh local spring water and yeast are used to make their whisky. They also rely heavily on one essential ingredient - time. Their award-winning malt is testament to their craftsmanship and the artisan approach, passed down through generations.
The essential supply of pure water for distilling depends on Glencadam's long-held rights to springs at The Moorans, some 8.7 miles away and perhaps the longest water supply for distilling purposes of any Scottish distillery. This precious resource then flows through the Unthank hills on its way to the distillery. The distillery also has rights to draw water from Barry Burn for cooling purposes.
The best malted barley, pure Highland spring water and yeast are the only three ingredients in Glencadam Single Malt Scotch Whisky. Before barley can be used to make Glencadam it must be malted. This is a process used to turn the starch in the barley into sugars. The barley is soaked in water then left for a couple of days to germinate. Just as the first signs of sprouting appear, the barley is heated until dry to halt the grain from germinating any further.
Traditionally, the fires used to dry the barley were fuelled by peat. Peat is a source of fuel dug out of the land and then dried before it can be burned. If left for centuries it would eventually turn to coal. Peat imparts a smokiness onto the barely, which is found in the flavour and aroma of the final spirit.