Glasgow, North Canal Bank Street, Dundashill Cooperage

DUNDASHILL COOPERAGE, North Canal Bank Street, Glasgow (NS56NE 4982)

1. The Cooperage (see DC53064 and DP 076120-076121)

The Diageo Cooperage at Dundashill, North Canal Bank Street, Port Dundas, Glasgow, was built circa 1989 on the site of the Dundashill Distillery. It is a brown brick and corrugated metal building orientated NW/NE and measured 91.0m in length by 25.0 metres at its widest point.

The layout consisted of administrative offices, locker room, first aid room, shower room and toilets at the W end. Moving into the cooperage proper, the riser and cask repair sorting area started the process. The casks which had to be ‘rejuvenated’ for refill were stored in this area. Adjacent, there was the Repair Sorting area, in which there was a Spindle Moulder End Rounder and a Band Saw for re-cutting cask ends. Repair staves were also stored here. Next, there were the three Cask Risers (DC 53064 1) for rebuilding casks. To the W of this there is a hoist (see DC53064, 27) used to raise palletted staves for ease of unloading. Next, there was the Cask and Cask End Storage areas (where palletted cask ends and staves were stored for the rebuilding process).

Moving E, the next area was the main cooperage floor, including the working end of the Queue (see DC53064, 2) and the Cask Hoop Puller (see DC53064, 3), the End Out Barrel area as well as repair machinery such as a circular saw (see DC53064, 7), a nine-inch planer (see DC53064, 6), and two single-stave crozer machines (see DC53064, 8). To the NE sat the Steaming Area (see DC53064, 10). Adjacent was the Chapping Out area (see DC53064, 11) for rebuilds and next to this sat the Crozer Machine (see DC53064, 12). Adjacent to the Crozer Machine sat the Flail Machine (see DC53064, 14) which mechanically removed excess char from the interior of casks as part of the rejuvenation process.

To the N of the Crozer Machine sat the Charring Area (see DC53064, 13). Next there was the Heading Area (see DC53064, 16) which contained two Cask Heading Machines next to the two vertical Cask Hoop Driving Machines (see DC53064, 18). To the N of this sat the Hoop Preparation Area (see DC53064, 17). Adjacent to the vertical Cask Hoop Driving Machine (see DC53064, 18) were the Bung Hole Boring Machines (see DC53064, 19).

Between the two boring machines there sat a heating pan of food grade wax (see DC53064, 21) which had been installed in 2009. To the S of these machines was the Cask Cool Down Area (see DC53064, 20). The next area was the Cask Testing Area in which there were two pressure Cask Testing Machines (see DC53064, 22) and a third Hoop Driver (see DC53064, 23). The air compressor system (see DC53064 , 24), Dispatch Area (see DC53064, 25) and the boiler (see DC53064, 28) were also in this area.

2. Process

Dundas Cooperage did not build casks from ‘scratch’ but was a traditional PBR (Paid By Results) cooperage until August 2005 when it became a mechanised process. The coopering activity had been running down since January 29th 2010 and so when it was observed in March 2010, little other than rejuvenation of whisky casks was being carried out. Whisky casks are re-used in the UK, unlike in the USA, where bourbon barrels (40 gallons) can be used only once under US legislation. Oak is the preferred material for the maturation of whisky.

From 1990 until January 2010, the two processes at Dundashill Cooperage were either (2.1) cask rejuvenation or (2.2) cask rebuild. Repairs could be carried out as part of both processes.

2.1 Rejuvenation of casks

‘Rejuvination’ is when casks are de-charred and re-charred before refilling with spirit. Casks assigned for rejuvenation can be anything from a few years old to 40 years old depending on the nature of the previous fills.

The Queue (see DC53064, 2 and DP076119)

• The casks arrive after disgorging (emptying the matured spirit from the casks) from a variety of distilleries to the Diageo cooperage at Dundashill by road

• The casks were manually put onto a metal stationary track adjacent to the repair sorting area - this was called the ‘Queue’

• The ‘Queue’ of casks was then manually moved along the track to the vertical Cask Hoop Puller

Vertical Cask Hoop Pulling Area (see DC53064, 3 and DP076096-DP076100)

The Hoop Pulling Area was situated on the main cooperage floor.

• The cask was manually rolled to the base plate of the Hoop Pulling Machine by the operator

• The hydraulic arms of the machine extended from the base plate and removed the end and quarter hoops and slackened the bilge hoops

• The end hoop would fall onto the base plate and were removed by the operator

• The cask was then turned automatically and the process repeated at the other end of the cask

• In an area adjacent to the Hoop Pulling Area, called the End Out Barrel Area (see DC53064, 9), the cask ends were knocked out using a coopers mallet and put on an end/hoop trolley which was then taken down to the Heading Area (see below)

Charring Area (see DC53064, 13 and DP076129-076136)

Charring the interior of a wooden cask has the effect of carmelising the sugars present in the wood. This in turn enhanced the colour and flavours of the spirit when the casks were re-filled. Charring also burnt off the residue from the previous fill (giving off a blue flame).The charring area at Dundashill had three gas burners.

• The casks were rolled on end manually to the Charring Area. At this point the cask has had its ends knocked out and its hoops loosened, with the end hoops removed along with the ends or heads of the cask

• The cask shells to be rejuvinated were placed manually on movable plates with a hole in the bottom and with a circular flange to hold the shell steady

• This plate was slid into place by compressed air and the jet gas burners set alight

• Charring of shells took about 2.5 minutes (see DP076129-076136)

• The cask was de-charred by a Flail Machine that removed the exhausted layer of char from the inner surface of the staves

• The cask heads/ends were then checked for resizing. If they needed resizing, they would be marked up and sent to the end moulder machine for moulding or to the band saw for cutting (see DC53064, 4-7 and DP076137)

• If the head/end needed repaired or replaced, it would be compassed (checked for size with a pair of compasses and scored) and the repaired or new end/head would be scribed and set to the band-saw (DP 076094) and the end spindle moulder (DP 076095) for machining (see DC53064, 4 and 5)

• Hoops were also modified for rejuvinations /repair and were made tighter with riveting machines ensuring that the original hoops would bind the cask securely

• There were two banks of four machines in the Hoop Preparation area: The first machine would remove the old rivet (Hoop Rivet Removal Punch), the second would flatten the hoop (Hoop Flattener), the third would punch a new rivet hole (New Hole Rivet Punch) and the fourth would form the profile of the new rivet (Rivet Former). These machines were positioned along the S wall of the main cooperage floor (see DC53064, 15)

Heading Area (see DC53064, 16 and DP076123-128)

After Charring, the cask shell was sent to the Heading Area, where the ends or heads were fitted into the croze of the cask and the cask squeezed to continue the tightening up process. The ends or heads were of oak (mostly European) and were brought in from Carsebridge cooperage. These were held together with wooden dowels or in some cases, by tongue and groove construction.

• The cask would be manually rolled and set vertically into the Heading Machine see (DC53064,16 and DP076123)

• The end press was lowered until it engaged with the chime of the cask to allow the cask to be centred (see DP076125)

• The cooper then placed the head (using a spike driven into the middle or centre of the cask head) into the top of the barrel, fitting it into the croze (see DP076124 and DP076125)

• The clamp at the top of the machine was tightened

• Next, the end or chime hoop was hand-hammered into place to tighten up the staves at the chime, closing the croze around the head (see DP076126)

• The cask was then automatically spun 180 into a vertical position and the same process was carried out at the other end of the cask (see DP076127)

• Study (see DC53064, 26): This was a portable steel T-shaped piece of steel on plate and riveted to a wooden block with a metal band tie at the base for extra strength. The study was the cooper’s ‘anvil’. Traditionally (and before riveting machines were installed), the cooper would have riveted all cask hoops by hand. The old rivets would be punched out with a hammer and punch, the hoop flattened with a hammer and the rivets hammered through the metal hoops by hand. The rivets would then be flattened to secure them. The top of the rivet could be faceted by hand by striking the rivet head with the hammer at slight angles.

First Cask Hoop Drive (see DC53064, 18 and DP076138-076144)

• Next, the cask, which by now had two rejuvenated end or chime hoops (tightened), loosened quarter and bilge hoops and both ends or heads in place was manually rolled into the hoop driver and into a vertical position (see DP076140)

• The machine drove down the end, quarter and bilge hoops by means of hydraulic arms which came from the top frame area of the machine (see DP076141 and DP076143) in the order bilge, quarter, and end hoop

• The machine then turned the cask vertically 180 degrees and the operation was repeated (see DP076142)

• An ejector arm pushed the cask out and it ended up next to the operator

• The cask would be rolled on its rim to the wax area, where food standard wax was applied by brush to the chime where the head met the chime (see DP076149)

Second Cask Hoop Drive (see DC53064, 23 and DP076151)

The casks were manually rolled into the Cask Testing Area to cool down over a shift (one and a quarter hours or overnight). Leaving the cask to cool enabled the cask staves to shrink back. This cooling down and drying out, resulted in the hoops slackening slightly. Once the cask had cooled down it was then ‘driven up’ for a second time, using the third Vertical Hoop Driving Machine on site which was situated in the Cask Testing area (installed 2005).

• The cask was manually rolled into the Vertical Hoop Driving Machine and into a vertical position (see DP076151)

• The machine drove down (by means of arms which come from the top frame of the machine) the end, quarter and bilge hoops

• The machine turned the cask and the operation was repeated

• An ejector arm pushed the cask out and it ended up next to the operator

• The cask was now watertight and ready for testing

Cask Testing (DC53064, 22)

Prior to the introduction of Mechanical Coopering in August 2005, the coopers worked to a system known as ‘PBR’ or ‘Paid By Result’. There would have been up to 55 on the cooperage floor plus apprentices. There would have been up to 500 casks to test including hogsheads (55 gallons), butts (110 gallons), puncheons (110 gallons), and American Standing Barrels (ASBs, 40 gallons). Since August 2005, the production at Dundashill Cooperage had been rebuild hogsheads, repair and rejuvenation hogsheads and wine barrels as well as enlargers (increasing the size of ASBs from 40 gallons to 55 gallon hogsheads).

• Cold water was added to the casks (see DP076154)

• A pressure of 5psi of compressed air was injected into a rubber bung that was inserted into the cask bung hole at which point any serious defects became visible immediately (see DP076155-076157)

• The cooper then checked for bad staves, rivet quality and low hoops as well as the stave joints and the ends/heads for signs of leakage (ends/heads dry out while lying in the cooperage shop)

• The cask was then ‘chapped’ with a cooper’s hammer to ensure the all staves were in good order

• The cask (if it had any minor leaks) was then manually turned and left with the water under pressure to allow the leaking joints to swell up. Any badly leaking casks were returned to the main cooperage floor for repair

• Finally, a stamp was applied to the cask on the bung stave between the bilge and the quarter hoop. This stamp was applied using a hammer and a teap (stamp), all of the coopers had an individual lettered teap to allow traceability of cask quality at the filling stores

• The cask was then dispatched by road to be filled with spirit and warehoused

• Flags (reeds) could be used to plug longitudinal leakages between staves in the cask body by splitting them and forcing them into the gaps with a kinching iron in a similar way as one would caulk boat timbers

2.1 Rebuilding

At Dundashill, American oak single-use bourbon casks were rebuilt. These 40 gallon barrels were broken down and palletted in the USA. The cask staves bought from the USA were reconstructed and enlarged to hogshead casks (55 gallons) by the addition of staves to the cask shell. The cask ends or heads were stored and sent from Diageo’s Carsebridge Cooperage in Clackmannanshire. Rebuilds at Dundashill involved the following steps:

Cask Rising (DC53064, 1 and DP076084-076093)

The term ‘cask rising’ simply means building a cask. In 2010, there were six shifts a day at all the main areas. This meant that in the cask rising area, 360 cask shells could be produced in a working day on a rotational basis on three cask risers.

• The Cask Riser machine steadied the cask shell as it was built up by the cooper

• On the Cask Riser, the cooper placed a red-coloured rising hoop (this had a wider diameter than the final end hoop would have) in the base of the riser machine (see DP076084)

• Next, the cooper closes belt the on the machine and fills the rising hoop up with staves in the pattern: broad stave, narrow stave. The narrow staves have the effect of ‘throwing’ the cask out or giving it its ‘bulged’ appearance. A broad stave is required to take the bung hole for the cask. All coopers had their own personal method for filling the riser hoops with staves (see DP076084 - 076086)

• When the cask was nearly ‘full’ the cooper ‘kicked down’ the bottom to help tighten up the staves before adding the last one. By now fairly tight, the shell would be made up of, on average, 33 staves to a cask depending on the breadth of the staves. If a lot of narrow staves were used, the shell could contain up to 39

• Once the last staves were ‘sunk in’ to the temporary red end or chime hoop, the cooper would operate the cask riser machine ‘spider’ which consisted of metal hydraulic ‘arms’ which rose up from the base of the machine and held the cask in place

• The cooper then placed the windlass (metal rope) around the cask to tighten the shell into the desired cask shape (see DP076086-076087)

• The windlass would then be slackened off slightly, and taking a temporary yellow coloured chime or end hoop, the cooper hit it onto the top side chime end to hold the cask in shape (see DP076088)

• The windlass was then released and the spider retracted

• The cask was then manually turned (see DP076090)

• The riser belt and windlass were applied again to squeeze the cask into shape (see DP076092)

• The original bottom riser hoop was knocked off (the tightening with the windlass and the addition of the smaller yellow end or chime hoop would have loosened the red end or chime hoop) and replaced by a smaller diameter yellow hoop to tighten the shell.

• After the tighter yellow end hoop was on, the last thing to do was to add the clock number of the cooper to identify it later on in the process

Steam Pans (DC53064, 10 and DP076104)

Steaming a wooden cask shell helps to close up the stave joints as the wood swells up. A dry rebuild cask would not be watertight without the steaming phase. Steam Pans 1 and 2 were interconnected and had 30 steam jets between them. The jets are inset into the concrete floor and covered with metal sheets with holes roughly cut into them

• The rebuild cask shells was manually rolled to the Steam Pan and set on their ends

• Casks were left in the Steam pans for 15-30 minutes with timer going off at different times. Up to 6 cask shells would come out of the steam room at any one time (see DP076105)

Chapping Out Area (DC53064, 11)

This was the area in which the cask shells were stood upright and the staves were manually chapped flush with a cooper’s hammer in preparation for going to the Crozer Machine.

• The steamed cask shells were manually rolled to the Chapping Out area (see DP076107)

• The casks shells had two temporary bilge and quarter truss hoops (DP076106) that were tightened using a compressed air ‘screw gun’ to squeeze the wet cask staves together (DP076108-076109)

• The end hoops fitted on the riser would be knocked off

• The barrel would then be hit with a cooper’s mallet to chap the staves flush into alignment at the rejuvinations and in the body

• All the while the cooper would check for defective staves

Crozer Machine (DC53064, 12 and DP076110-076118)

The cooper would use the crozer machine to cut the interior rim uniformly to give a uniform groove (croze) and finished chime at both ends. The Crozer Machine was installed in 2009 and was built by James McGowan, engineers, of Cambuslang, Glasgow. The rebated croze, along with all other coopering activity, would have originally been cut by hand using hand tools e.g. a hand croze board. An average of 60 casks could be put through the crozer machine in an average 1 ¼ hour shift or 360 per working day. Bourbon rebuilds were not charred as the ex-bourbon flavour enhances the Scotch Whisky maturation process. The modern Crozer Machine contains a conveyor system to remove the large chunks of stave cuttings and an extraction system to remove the fine hardwood dust.

• After Chapping Out, the cask was rolled manually into the crozer machine on its bilge or bulge (see DP076110)

• Each cask had a good side and a bad or ‘castle’ side, where the staves were of differing lengths after steaming and chapping

• The crozer machine then lifted the cask up and gripped its ends and the machine was activated by the cooper (see DP076113)

• The bad or ‘castle’ side was kept nearest the cooper (to the right) to ensure that it was trimmed properly

• As the machine spun the cask shell, the chime was trimmed, shaped and smoothed and the crozer cut at both ends of the cask (see DP076115)

• The cask was then rolled out onto the metal ramp at the rear of the machine (see DP076116 and 076117)

• Meanwhile, in the Hoop Preparation Area (see DC53064, 17) new hoops were made for rebuilds (only the staves came from the USA). This area contained one bank of four machines: The first machine would remove the old rivet (Hoop Rivet Removal Punch), the second would flatten the hoop (Hoop Flattener), the third would punch a new rivet hole (New Hole Rivet Punch ) and the fourth would form the profie of the new rivet (Rivet Former). These machines were positioned along the S wall of the main cooperage floor (see DC53064, 15)

Heading Area (see DC53064, 16 and DP076123-128)

After Charring, the cask shell was sent to the Heading Area, where the ends or heads were fitted into the croze of the cask and the cask squeezed to continue the tightening up process. The ends or heads were of oak (mostly European) and were brought in from Carsebridge cooperage. These were held together with wooden dowels or in some cases, by tongue and groove construction.

• The cask would be manually rolled and set vertically into the Heading Machine see (DC53064,16 and DP076123)

• The end press was lowered until it engaged with the chime of the cask to allow the cask to be centred (see DP076125)

• The cooper then placed the head (using a spike driven into the middle or centre of the cask head) into the top of the barrel, fitting it into the croze (see DP076124 and DP076125)

• The clamp at the top of the machine was tightened

• Next, the end or chime hoop was hand-hammered into place to tighten up the staves at the chime, closing the croze around the head (see DP076126)

• The cask was then automatically spun 180 into a vertical position and the same process was carried out at the other end of the cask (see DP076127)

• Study (see DC53064, 26): This was a portable steel T-shaped piece of steel on plate and riveted to a wooden block with a metal band tie at the base for extra strength. The study was the cooper’s ‘anvil’. Traditionally (and before riveting machines were installed), the cooper would have riveted all cask hoops by hand. The old rivets would be punched out with a hammer and punch, the hoop flattened with a hammer and the rivets hammered through the metal hoops by hand. The rivets would then be flattened to secure them. The top of the rivet could be faceted by hand by striking the rivet head with the hammer at slight angles.

First Cask Hoop Drive (see DC53064, 18)

‘Driving up’ the cask is the process by which the hoops holding the cask in shape and aiding in making it watertight, is achieved by pushing the hoops down and thus tightening the body by forcing the staves together.

• Next, the cask, which now had either truss hoops (rebuild) and tightened end hoops or tightened end hoops, and loosened bilge and quarter hoops (rejuvenation) was on its end

• In the case of rebuilds, the operator would add quarter and bilge hoops and loosen and remove extra truss hoops that were in the way

• It was manually rolled into the machine and placed in vertical position (see DP076140)

• The machine first drove the bilge, quarter and end hoops by means of hydraulic arms which came from the top frame of the machine (see DP076141) in the order bilge, quarter, end

• The machine then turned the cask 180 degrees and the operation was repeated (see DP076144)

• An ejector arm pushed the cask out and it ended up next to the operator

• The temporary truss hoops remaining were removed with a compressed air ‘gun’

Bung Hole Drill (see DC53064, 19 and DP076145-076147)

The bung hole is a hole which takes the bung or stopper which holds the spirit in the cask during maturation. The bung hole drilling machine had an extractor which removed wood dust and shavings automatically.

• The cask was manually rolled to the to the Bung Hole Drills or Boring Machines (19) after the first drive

• The operator lined up the widest stave with the laser on the machine to target the centre of the bung hole

• The bung hole was drilled (2 to 2 ¼ inches across) into the widest of the cask staves (which needed to be at least 3 inches in diameter)

• The machine had an extractor which removed most of the wood dust and shavings from the boring process

• The cask ends are then sealed with food grade wax where the chime met the head or end (see DP076148-076150)

• Prior to the introduction of wax, reeds known as ‘flags’ were driven into the gap between the croze and the end or head of the cask using a kinching iron (blunt round edged tool with lead weight in the handle)

Cooling Down in the Cask Test Area

After the bung hole had been bored, the casks were manually rolled into the Cask Testing Area to cool down over a shift (one and a quarter hours or overnight). Leaving the cask to cool enabled the cask staves to shrink back and to dry out in the case of rebuilds. This cooling down slackend the cask slightly as the timber shrank.

Second Cask Hoop Drive (see DC53064, 18)

Once the cask had cooled down it was then ‘driven up’ for a second time, using the third Vertical Hoop Driving Machine on site which was situated in the Cask Testing area (installed post-2005).

• The cask was manually rolled into the Vertical Hoop Driving Machine and into a vertical position (see DP076151)

• The machine drove the hoops down by means of hydraulic arms which came from the top frame of the machine (see DP076152) in the order bilge, quarter, end

• The machine turned the cask 180 degrees and the operation was repeated

• An ejector arm pushed the cask out and it ended up next to the operator

• The cask is now ready for testing

Cask Testing (DC53064, 22)

After the bung hole had been bored, the casks were manually rolled into the Cask Testing Area to cool down over a shift (one and a quarter hours or overnight). Prior to the team arrangement in the cooperage, the coopers worked to a system known as ‘PBR’ or ‘Paid By Result’. There would have been up to 55 on the cooperage floor plus apprentices. There would have been up to 500 casks to test including hogsheads (55 gallons), butts (135 gallons), puncheon, 56 gallon, 65 gallon and 40 gallon (barrel) casks. By 2009, all the casks passing through Dundashill Cooperage were hogshead size along with some 135 gallon casks (butts). There were three pressure test stations at Dundashill.

• After the second Cask Hoop Drive, the cask was ready to be tested

• Cold water was added to the cask (see DP076154)

• A pressure of 5lbs was applied and the cask had a rubber bung inserted into its bung hole at which point any serious defects became visible immediately (see DP076155-076157)

• The cooper then checked for bad staves, rivet quality and low hoops as well as the stave joints and the ends/heads for signs of leakage (ends/heads dry out while lying in the cooperage shop)

• The cask was then ‘chapped’ with a cooper’s hammer to ensure the all staves were in good order

• The cask (if it had any minor leaks) was then manually turned and left with the water under pressure to allow the leaking joints to swell up. Any badly leaking casks were returned to the main cooperage floor for repair

• Flags could be used to fix longitudinal leakages between staves in the cask body by splitting the reeds and forcing them into the gaps with a kinching iron in a similar way as one would caulk boat timbers

• Finally, a stamp was applied to the cask on the bung stave between the bilge and the quarter hoop. This stamp was applied using a hammer and a metal stamp or ‘teap’, all of the coopers had an individual lettered teap to allow traceability of bask quality at the filling stores

• The cask was then dispatched by road to be warehoused

Glossary of Terms

Bilge Hoop: the cask hoops on either side of the bilge and a third of the way down from the ends

Bung Hole: a hole drilled in a broad stave of a cask body through which spirit was poured into and disgorged from the cask

Bung: a ooden shaped plug driven into cask once filled with spirit

Butt: a size of cask (110 gallons)

Cask Riser: a machine which aids a cooper in rising or building a cask shell with oak staves

Cask: wooden vessel, which can come in various sizes and made of oak

Chapping Out: when the cooper realigns the cask shell staves into shape prior to sending to the croze machine

Charring: the burning of the inside of a cask carried out as part of the rejuvenation process, carmelising the sugars in the wood and imparting flavour and colour to the spirit during maturation

Chime: the projecting ends of the cask beyond the croze (Old English term associated with the German, kimme, meaning ‘edge’)

Croze: the groove below the chime into which the head slots

Crozer Machine: an automated machine which trims the staves to length, shapes the chime and cuts the croze on both chimes simultaneously

End Moulder: a planing machine which moulds the edges of the head or end which fits into the croze of the cask

End: the end boards of a cask, also known as the ‘head’

Flags: Dutch reeds used to seal the gap between the chime and the head of a cask and to seal between the staves of a cask

Flail Machine: a machine which removes the charred material from inside a cask body using brushes prior to re-charring

Hogshead: a size of cask (55 gallons)

Hoop Driving Machine: a machine that pushes hoops down to tighten up a cask

Hoops: the metal bands that hold a cask together

Kinching Iron: blunt, round-edged tool with lead weight in the handle

Maturation: the laying down of whisky to enable the flavour and colour to develop or mature

Quarter Hoop: the metal band above or below the end hoop, a cask tends to have two quarter hoops

Queue: a line of barrels awaiting rejuvination

Rejuvination Hoops: existing hoops from the casks being rejuvinated

Rejuvinations: casks that require to be rejuvenated

Riser: a machine which aids a cooper in rising or building a cask shell with oak staves

Rivet machines: machines which punch and rivet metal hoops of casks during repair/ rejuvenation and rebuilds

Stave: an individual piece of wood which makes up the body of a cask, usually oak in the case of whisky casks

Steam Pan: a room in which rebuilt cask subjected to steam treatment so that casks swell and the staves joints close up

Study: a cooper’s hoop riveting anvil

Teap: a lettered stamp used to identify the cooper who worked on a cask

Truss Hoop: temporary adjustable hoop used to hold the cask staves together during re-building

Many thanks to:

Raymond Prosser - cooper

John Hutton - cooperage manager

Jamie O’Hare – cooper

And their colleagues for their help and advice.

Visited by RCAHMS (MMD) 2010.