gin
whiskey
Whisky production
In just 5 steps!
There are many different types of whisky that are produced in different countries. But at the core, all types are produced in a similar way. All types consist of water, yeast and grain. The big differences are the types of grain, the maturation in the barrels and the peat. But how the whisky is ultimately made from water, yeast and grain requires 5 steps :
Table of contents
• • • •
Reading time approx. 1:40 min
1. Malting
During malting, the grain is germinated in a controlled manner and then stopped at the right moment. To ensure that the grain germinates, it is first soaked in water. When the barley has a sufficient water content, it is laid out on special floors on which the grain begins to germinate. This releases certain enzymes that later help to convert the starch into sugar. After the germination process, the germinated grain is called "green malt". This is spread evenly on a "drying floor" and left to dry. This is done either with hot air or smoke. Immediately before mashing, the rolled grains are ground into grist so that it can break open and the sugar is extracted.
Good to know:
If you add peat to the drying fire, you end up with the unmistakable smoky peat taste.
2. Mashing
During mashing, the grist is mixed with hot water in the mash tun. This converts the starch into sugar, which dissolves in the water. This process is repeated three times. The aim is to extract all soluble and fermentable sugars from the grain. This sugar solution is then bottled and cooled each time.
3. Fermentation
After cooling, the liquid is poured into the fermentation tank, where yeast is added. The yeast cultures convert the sugar into alcohol and carbon dioxide.
Did you know?
So far, the production process for whiskey is still roughly the same as that for beer, which is why it can still be compared to an unhopped beer. This is where the saying "whiskey is beer with a distillation background" comes from.
4. Distillation
During distillation, the alcohol is separated from the water and other odorous and flavorful substances. The liquid is heated in a copper still. Since alcohol evaporates faster than water, only the alcoholic vapors rise up the neck of the still. The water remains in the boiler. The alcohol vapors are then cooled down again and liquefied. This liquid is also called "raw spirit". This process is repeated in another, smaller still. The resulting "fine spirit" is then filled into oak barrels for final storage. Water is sometimes added at this point.
Did you know?
The "fine brandy" has an alcohol content of 65 to 75 percent by volume.
5. Maturing in barrels
The years of maturing in a barrel are responsible for most of the taste. Of course, the whisky has already developed an unmistakable aroma, but it is only through long storage that the whisky acquires an individual and unique taste. Depending on the type of whisky, the raw spirit matures for different lengths of time. For example, Scottish whisky must mature for at least 3 years by law.
Did you know?
Since the wood breathes, a certain percentage evaporates every year as the so-called “ Angels' Share ”.
How do you drink your whisky?
There are many different ways to drink whisky. In this article , we will show you how to prepare your whisky and what you need to pay attention to if you want to enjoy your whisky at home.
...Or go to the overview to learn more about the whisky!