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 - Pot Still

Heat is applied directly to the pot containing the mash Alcohol, 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', (25-35% abv) The second distillation produces the colourless spirit, collected at about (70% abv)

Distilling - Patent Still

Also called a column still, continuous still or Coffey still Consists of two columns
The rectifier, 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, in a long vertical tube.

The tube is filled with porous packing or bubble plates, creating levels in the tube The rising vapor starts to condense in the cooler, higher level of the column. The temperature of each successively higher stage is slightly lower than the previous stage, and so the vapor in equilibrium with the liquid at each stage is progressively more enriched in alcohol. Can achieve a vapor alcohol content of 96%.

Making Whisky (cont.)

Aging
In new (for Bourbon) or old, charred (Bourbon & Scotch) or uncharred (Irish Whiskey) oak barrels/casks Typically causes the brown color to develop over time 0.5 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 0C (32F) and passed through a fine filter Removes some of the compounds accumulated during distillation or aging, prevents the whisky from becoming hazy when chilled Can also remove some of the flavor and body from the whisky

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. Malt whisky from one distillery is called single malt Generally distilled in a pot still

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

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

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

Kentucky Whiskey (Corn Whiskey or Bourbon)

American Whiskey (e.g. Jim Beam)
all but a few distilleries are in Kentucky

At least 51% corn or maize (typically about 70%)

The remainder is wheat, rye, and malted barley

Distilled to no more than 160 (U.S.) proof Must be put into the barrels at no more than 125 U.S. proof Aged in new (unlike Scotch) charred white oak barrels for at least two years, maybe longer. After aging, is generally adjusted to 80100 proof and bottled, although some are bottled at cask strength.

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 Daniels

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, barley, and rye. Seagrams