Making Whisky

• Fermenting
– The dried malt (or other grains) is ground and soaked in water, dissolving the sugar and producing wort – Yeast is then added, and the wort is allowed to ferment, producing wash or low beer.

• Distilling
– Pot still – Coffey or patent still

Distilling . (25-35% abv) • The second distillation produces the colourless spirit. collected at about (70% abv) . water and flavor components evaporate – The vapor is richer in alcohol than the liquid – Condensing this vapor results in a higher alcohol liquid • The first distillation produces so-called 'low wines'.Pot Still • Heat is applied directly to the pot containing the mash • Alcohol.

Patent Still • • Also called a column still. continuous still or Coffey still Consists of two columns – – The rectifier. creating levels in the tube The rising vapor starts to condense in the cooler.Distilling . has steam rising and wash descending The analyzer carries the alcohol from the wash where it circulates until it can condense • Like a series of single pot stills. – – – The tube is filled with porous packing or bubble plates. and so the vapor in equilibrium with the liquid at each stage is progressively more enriched in alcohol. higher level of the column. in a long vertical tube. Can achieve a vapor alcohol content of 96%. – . The temperature of each successively higher stage is slightly lower than the previous stage.

Making Whisky (cont. prevents the whisky from becoming hazy when chilled – Can also remove some of the flavor and body from the whisky . charred (Bourbon & Scotch) or uncharred (Irish Whiskey) oak barrels/casks – Typically causes the brown color to develop over time – 0.) • Aging – In new (for Bourbon) or old.5 – 2.0% volume evaporates each year of aging (making long-aged whiskies more expensive to produce) • • Bottling – Mature whisky is usually blended – Water is usually added (to reduce alcohol content) Chill Filtration – Whisky is chilled to near 0°C (32°F) and passed through a fine filter – Removes some of the compounds accumulated during distillation or aging.

• Malt whisky from one distillery is called single malt • Generally distilled in a pot still .Malt Whisky • Malting: A process applied to cereal grains. in which the grains are made to germinate and then quickly dried before the plant develops.

Pure Pot Still Whiskey • Made from a combination of malted and unmalted barley (thus differing from single malt whiskey) • General ratio is about 60:40 (unmalted:malted) • Distilled in a pot still .

• Less flavour than malt whisky • Is generally less popular. unmalted barley • Produced in a patent still by a continuous process.Grain Whiskey • Applies to whiskeys made from rye. wheat. corn. therefore seldom bottled and hard to find • An important component of most Scotch Whisky • Often blended with malt whisky to produce a blended whisky .

or are entirely made from malt whiskies • • • Less expensive to produce than other types of whisky Most popular whiskies served bars are blended whiskeys Most mixed drinks that call for whisky use blended whisky .Blended Whisky • • Drawn from whiskies of differing vintages and/or manufacturers A blend of either single malt or straight whiskey together with grain whisky – The malt or straight whisky used is normally identified on the label – The best blended whiskies contain the most malt whisky.

.Straight Whisky • Straight whiskies must be made with a minimum of 51% of the grain that identifies that particular whiskey. – – – – Rye Wheat Corn Unmalted barley • Straight whiskey must be aged a minimum of 2 years.

Scotch Whisky (Barley Malt Whisky) • • • • • • • Distilled at a Scottish distillery from water and malted barley Only other whole grains may be added Must have an alcoholic strength of less than 94.8% by volume Must be matured in Scotland in charred oak casks for at least three years (giving it smoky & earthy overtones) Most single malts are aged for at least 8 years Must not contain any added substance other than water and caramel colour Typically distilled twice .

Irish Whiskey (Barley Malt Whiskey) • Similar to Scotch whisky in ingredients & production • Typically distilled 3 times • Aged in uncharred barrels (unlike Scotch or Bourbon) • Pure pot still whiskey is uniquely Irish • Only 3 distilleries remain in Ireland: – Bushmills – Midleton – Cooley .

g. rye. .S. Jim Beam) – all but a few distilleries are in Kentucky • At least 51% corn or maize (typically about 70%) – The remainder is wheat. although some are bottled at “cask strength”. After aging.S. maybe longer. proof Aged in new (unlike Scotch) charred white oak barrels for at least two years.Kentucky Whiskey (Corn Whiskey or Bourbon) • American Whiskey (e. and malted barley • • • • Distilled to no more than 160 (U.) proof Must be put into the barrels at no more than 125 U. is generally adjusted to 80–100 proof and bottled.

Tennessee Whiskey • The whiskey is filtered through an approximately 10 foot thick layer of maple charcoal (the Lincoln County Process) • Gives the whiskey a distinctive flavor • Makes it unusually mild • Jack Daniel’s .

barley. and rye. • Seagram’s .Canadian Whisky • Must be barrel aged at least three years • Most are blended multi-grain whiskies • Traditionally called “rye whisky." they contain proprietary blends of corn.

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