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Our story

IN THE BEGINNING

Mad Laboratory was founded by Scott Thompson with the idea that, even without huge amounts of start up capital, passion, hard work, creativity and tremendous community support could help him realize his dream of creating a hands-on and unique whisky distillery.

PRODUCTION

We at Mad Lab pride ourselves on being as hands on as possible during the whole process. From equipment design, production technique, to packaging and quality control, we want to be aware of how everything is progressing from grain to glass.

THE BREW

Brewing with 100% BC grown malted barley, our mash is fermented with our continuous yeast culture, similar to using a sourdough technique from baking. Our yeast is continuously working and has now evolved enough to be a unique strain to us, allowing for consistent and unique flavours, with a large, healthy culture that we are happy to call our own.

DISTILLATION

Based on a decade of experience, the still that was decided on was a direct-fire pot still with a thumper. An unusual design to find in a commercial distillery, but allows for maximum flavour control while still allowing for the necessary chemical purity required for a premium craft spirit. The direct flame on the boiler produces a rich, toasty flavour that enhances the overall taste and smoothness of our finished product.

Taking careful cuts of our output for the best possible flavour, and chemical purity, all spirits are either double or triple batch distilled before being processed further into our different products

MACERATION & MATURATION

After distillation is complete, new make (un-aged whisky) is matured on american oak, ex-bourbon casks, starting with 1-2 years on quarter casks, and married into a full barrel to complete its maturation, resulting in a smooth and flavourful single malt whisky.

Spirit not going into barrels is carbon filtered, and bottled as vodka, or infused with our gin botanicals and redistilled for our many fine gins.

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