On our second excursion, we visited SGD La Granja which is an international business that produces many types of glass containers used for perfume and other hygienic products. As we learned in the beginning introduction, the glass is primarily composed of silicon and calcium carbonate.
This factory uses constantly running machinery that melts the glass to a scolding 1,300 degrees Celsius. Once the raw materials are heated to this extent, the liquid glass is poured through a cutting mechanism that separates the material into even distributions for the particular molds. The bright orange glass fits perfectly into the molds where it is shaped and then placed onto the consistently moving conveyer belt. As the bottle-shaped products move along the conveyor belt, we learned that they are passed through open flames to keep them from cooling too fast which prevents cracking. Due to these open flames, the employees must use extreme caution when working through these areas. Although the machines actually make the glass, the employees are needed to make sure the products are being produced consistently to size and weight. After moving through a loud machinery room, we were able to visit the brains of the operation in the control room. The systems in this room seemed very complex and needed much attention by a handful of employees. It was a very intriguing experience which was greatly appreciated and educational.
After the glass factory we got back on the bus to go eat lunch in Palazuelos. We were treated with delicious courses: our choice of pasta or a spanish style bread soup, as well as another choice of salad, veal or chicken. It has been a great experience to get out of our American lifestyles and taste some foreign foods. So far, the restaurants we have been to have yet to let us down. ¡Muy delicioso!
With some food in our stomachs, we were ready to learn a little more about the process of making whiskey. Distilación Y Crianza S.A. (Distillation & Raising of Whiskey) is the name of the whiskey factory that we had the pleasure of visiting. Formerly known as DYC, the factory began in 1958 under the entrepreneur named Nicomedes Garcia Gómez. Being the first distillery to make Whiskey in Spain, DYC is famous for being one of the few distilleries in the world to grow their own barley. We learned that there are several steps to producing whiskey. Using barley, fresh stream water, and yeast, DYC malts, grinds, brews, ferments, and then double distills in copper containers to produce about a 70% alcohol spirit. These spirits are then aged for at least three years. The brownish tint and distinct odor of the whiskey comes from the wood of the barrels. While in the barrels the whiskey loses a small share of alcohol which is known as the “Angel’s Share”. Before bottling, we learned that they mix the aged whiskey with water to reduce the alcohol percentage to a minimum of 40%. At the end of the tour, we were able to finally taste the products that we had been learning about.
Two fascinating tours of prosperous companies and a great lunch made the day an experience that we will never forget. Not to mention, the day was accompanied by the best weather we had seen yet!
Para Hispanohablantes:
La segunda excursión que realizamos consistió en una fábrica de cristal, una buena comida y una gira por la primera destilería del whiskey de España. Nos enteramos de que la fábrica de vidrio, SGD La Granja, hace los frascos para perfumes, cosméticos y mucho más. La maquinaria es complejo e increíble. Nos sorprendió saber que las máquinas están constantemente trabajando. Luego, el almuerzo era absolutamente delicioso. Los cursos fueron nuestra elección de la pasta, sopa, ternera, y pollo acompañado con un postre. Entonces, hemos podido recorrer una fábrica de whiskey. La fábrica, DYC Whiskey, fue fundada en 1958 por Nicomedes García Gómez. Los españoles están muy orgullosos de este whisky. Esta excursión estaba lleno de grandes recuerdos, conocimientos y buena gente. ¡Viva España!
This factory uses constantly running machinery that melts the glass to a scolding 1,300 degrees Celsius. Once the raw materials are heated to this extent, the liquid glass is poured through a cutting mechanism that separates the material into even distributions for the particular molds. The bright orange glass fits perfectly into the molds where it is shaped and then placed onto the consistently moving conveyer belt. As the bottle-shaped products move along the conveyor belt, we learned that they are passed through open flames to keep them from cooling too fast which prevents cracking. Due to these open flames, the employees must use extreme caution when working through these areas. Although the machines actually make the glass, the employees are needed to make sure the products are being produced consistently to size and weight. After moving through a loud machinery room, we were able to visit the brains of the operation in the control room. The systems in this room seemed very complex and needed much attention by a handful of employees. It was a very intriguing experience which was greatly appreciated and educational.
After the glass factory we got back on the bus to go eat lunch in Palazuelos. We were treated with delicious courses: our choice of pasta or a spanish style bread soup, as well as another choice of salad, veal or chicken. It has been a great experience to get out of our American lifestyles and taste some foreign foods. So far, the restaurants we have been to have yet to let us down. ¡Muy delicioso!
With some food in our stomachs, we were ready to learn a little more about the process of making whiskey. Distilación Y Crianza S.A. (Distillation & Raising of Whiskey) is the name of the whiskey factory that we had the pleasure of visiting. Formerly known as DYC, the factory began in 1958 under the entrepreneur named Nicomedes Garcia Gómez. Being the first distillery to make Whiskey in Spain, DYC is famous for being one of the few distilleries in the world to grow their own barley. We learned that there are several steps to producing whiskey. Using barley, fresh stream water, and yeast, DYC malts, grinds, brews, ferments, and then double distills in copper containers to produce about a 70% alcohol spirit. These spirits are then aged for at least three years. The brownish tint and distinct odor of the whiskey comes from the wood of the barrels. While in the barrels the whiskey loses a small share of alcohol which is known as the “Angel’s Share”. Before bottling, we learned that they mix the aged whiskey with water to reduce the alcohol percentage to a minimum of 40%. At the end of the tour, we were able to finally taste the products that we had been learning about.
Two fascinating tours of prosperous companies and a great lunch made the day an experience that we will never forget. Not to mention, the day was accompanied by the best weather we had seen yet!
Para Hispanohablantes:
La segunda excursión que realizamos consistió en una fábrica de cristal, una buena comida y una gira por la primera destilería del whiskey de España. Nos enteramos de que la fábrica de vidrio, SGD La Granja, hace los frascos para perfumes, cosméticos y mucho más. La maquinaria es complejo e increíble. Nos sorprendió saber que las máquinas están constantemente trabajando. Luego, el almuerzo era absolutamente delicioso. Los cursos fueron nuestra elección de la pasta, sopa, ternera, y pollo acompañado con un postre. Entonces, hemos podido recorrer una fábrica de whiskey. La fábrica, DYC Whiskey, fue fundada en 1958 por Nicomedes García Gómez. Los españoles están muy orgullosos de este whisky. Esta excursión estaba lleno de grandes recuerdos, conocimientos y buena gente. ¡Viva España!
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