How is whisky made? – From malt to the perfect glass

Whisky is one of the most traditional and popular spirits in the world. But how exactly is this noble drink made? From the selection of ingredients to the distillation process and maturation in the barrel - the production of whisky is an art that has been perfected over centuries. In this article, you will learn everything about the individual steps that shape the path from malt to glass.

1. Choosing the right ingredients

Every good whisky production starts with the selection of high-quality ingredients. The basic ingredients are simple: barley , water and yeast. But their quality determines the taste of the finished product. Particularly important is:

• Barley : This type of grain is preferred because it provides an excellent sugar base when malted .
• Water : Pure spring water is essential for production as it directly influences the character of the whisky .
• Yeast : It carries out the fermentation process, which converts sugar into alcohol.

The choice of ingredients distinguishes between types of whisky such as Scotch whisky , Irish whiskey or bourbon .

2. Malting – The starting point of whisky production

Malting involves soaking and germinating the barley. This process activates the enzymes that later convert the starch contained in the barley into sugar. The process includes:

1. Soaking the barley : The grain is immersed in water until it has absorbed sufficient moisture.
2. Germination : The barley begins to germinate, producing maltose (malt sugar).
3. Drying : The germination process is stopped by drying. Traditionally this is done with peat smoke , which gives Scotch whisky its characteristic smoky taste.

The result is malt , which lays the foundation for the further process.

3. Mashing – The sugar is released

The dried malt is ground and mixed with hot water. This step, known as mashing , dissolves the sugars contained in the malt. The resulting liquid is called wort . Mashing takes place in several stages:

• First pass : Most of the sugar is extracted.
• Second and third passes : The remaining sugar is dissolved before the wort is prepared for fermentation.

The quality of the wort is crucial as it forms the basis for the later taste of the whisky .

4. Fermentation – Sugar becomes alcohol

In the next step, yeast is added to the wort, which starts the fermentation process . This produces alcohol and a variety of aromas that later shape the character of the whisky . The fermentation process usually takes 48 to 72 hours. This produces:

• An alcohol content of about 6-8% (comparable to beer).
• Aromatic compounds that develop in the later distillation process.

After fermentation, a liquid is left which is called wash – the raw material for the next step.

5. Distillation – Refining the alcohol

Distillation is one of the most important processes in whisky production . The wash is heated so that the alcohol evaporates and condenses again. This process takes place in special copper stills and usually in two steps:

1. First distillation : The alcohol content is increased to about 20-25%. The result is the so-called low wine .
2. Second distillation : Here the alcohol content is increased to around 70% and the so-called New Make Spirit is created.

It is particularly important to separate the distillation into foreshots , middle cuts and feints . Only the middle cuts are used for the whisky as they contain the best aromas.

6. Maturation – Patience is the key

After distillation, the new make spirit is filled into barrels to mature. This process takes at least three years (for Scotch whisky ), but can also take several decades. The maturation has a significant influence on the taste:

• Barrel type : Oak barrels, often former sherry or bourbon barrels , give off aromas such as vanilla, caramel or dried fruit.
• Environment : The climate and storage conditions influence how the whisky breathes and matures.
• Duration : The longer the whisky matures, the more complex its aromas become.

During maturation, the whisky loses about 2% of its volume per year through evaporation, the so-called Angels' Share .

7. Blending and bottling – the finishing touches

After maturation, the whisky is bottled either as a single malt (from a single distillery) or as a blended whisky (a mixture from different distilleries). The following steps are carried out before bottling:

• Filtration : Removes suspended solids and clarifies the whisky.
• Dilution : The whisky is often diluted with water to the desired drinking strength (usually 40-46% alcohol).
• Bottling : The finished whisky is bottled and is ready to be enjoyed.

Conclusion: Whisky production – a symbiosis of art and science

The production of whisky is a fascinating process that combines both precise craftsmanship and natural influences. From the selection of ingredients to distillation and long maturation in the barrel - each step contributes to the unique character of the finished whisky .

The next time you enjoy a glass, think about the long journey this noble drink has taken - from the malt to the glass. This way, whisky becomes not only a pleasure, but also an appreciation of a centuries-old craft.