The solutions that Lallemand Distilling proposes are based
on the knowledge of the distilling market and the partnerships we develop all over the world.
We assist distillers through the provision of tailored value-added technical support and cutting-edge and innovative products.
A range of yeasts selected from various feedstocks, fermentation conditions and aromatic profiles to bring you a palette to craft your spirit.
Depending on the raw material, the conditions of fermentation and the spirits you want to craft, we have various formulations to assist you in your challenge.
Enzymes are essential processing aids that are required to achieve fermentation rates, yield and completion, in addition to indirectly gaining favourable and desired sensory precursors, when moving toward distillation.
The production of sour mash whisky requires a very good management along the full process. Our selected bacteria is easy to use and to manage and give you the possibility to produce a distinctive and unique distilled spirits.
The Alcohol Textbook
A reference in beverage and industrial alcohol industries. Edited by GM Walker, C Abbas, WM Ingledew, C Pilgrim.
The Alcohol Textbook, now in its 6th edition, remains the definitive reference book on the subject.