The guides, like those at Maker's Mark, stress the use of traditional methods: the slow fermentation of sour mash in vats made of cypress, the distillation in copper-pot stills (Labrot and Graham use three instead of the usual two), the regular sampling of barrels by discriminating imbibers with decades of experience, to achieve just the right taste.
Jersey's Anglican Dean, the Very Reverend Bob Key, has been signed off with stress since his suspension, but has announced plans to attend an Easter service at St Mark's Church on Sunday.