Where it all starts. They use Malted Barley, like you would use in making Beer. They don't add hops but they use a Brewer's Yeast to make a 'wash'. The 'wash' then goes into stainless steel fermenting tanks. Most all of the barley comes from Colorado.
After fermenting the 'wash' goes into these 'stills'. The stills are all copper because copper combines with sulfur. That action helps filter out sulfur compounds. The vertical part is the fractal distiller. They separate the head, hearts and tails of the distillate. They don't re-use the tails. And the head they use as cleaning fluids.
This is where the age the barrels, well sort of. Mostly this is where barrels wait before going into the long term storage or before bottling. The large dark barrel is a Sherry barrel.
The tour guide explaining how to taste whiskey.. Phht.
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