The brewing process of the whisky

Step 2: Sugar

Will store after a month of germination wheat or cereal into a special stainless steel tank mashed and cooked into juice, during the time needed about 8 to 12 hours, usually in the process of grinding, temperature and time control is very important link, high temperature or too long time will affect the wort (or cereal juice) quality.

Step 3: Fermentation

After cooling the malt juice add yeast fermentation process, because the yeast can turn wort into alcohol, so after completing the fermentation process will produce alcohol concentration of about 5 ~6 liquid, the liquid is called Wash "or Beer", because of many kinds of yeast, for the influence of the fermentation process is not the same, so each different whisky brand will use the type of yeast and quantity as its commercial secret, and not easily tell outsiders.

Step 4: Distillation

In general, distillation has the effect of concentration, so when wheat or cereal after fermentation of low alcohol "Beer", also need to distillation steps to form whisky, then whisky essence concentration between about 60 ~70 is called "new wine", wheat and cereal materials used distillation is different, made from wheat malt is a single distillation method, namely a single distillation container second distillation process, and in the second distillation, the condensation of the wine, only in the middle of the "wine heart" (Heart) part become whisky new wine.

In addition, the whisky made of cereal is a continuous distillation method, using two distillation container in series way a continuous two stages of distillation process, basically each winery in the amount of screening "wine heart", without a fixed unified proportion standard, is completely according to the requirements of the winery, generally each winery "wine heart" ratio between 60 ~70, and some winery for making high quality whisky, take the purity of the highest part to use. Like the world-renowned (Macallan) single malt whisky, in which only 17 "wine hearts" is used as a new wine for making whisky.

Step 5: Chen Nian

After distillation, the new wine must go through the process of aging through oak barrels to absorb the natural aroma of the plant and produce a beautiful amber color, but also gradually reduce the strong stimulation of its high concentration of alcohol. In Scotland, there are laws to regulate the age of the wine, that is, the age of each wine must be authentic, and Scotch whisky must be kept in wooden barrels for at least three years before it can go on sale. With such strict measures, on the one hand, the rights of consumers can be protected, and the whisky produced in Scotland has established a high quality image in the world.

Step 6: Mix

Due to many varieties of wheat and cereal raw materials, so the whisky also exists each different flavor, then depends on the winery bartender master according to the experience and the requirements of the brand quality, according to a certain proportion of their blending their different taste of whisky, and therefore the brand of mixing process and its content are regarded as absolute secret, and after the mixing of whisky quality is completely by tasting experts and consumers to determine.

Distillation equipment, and fermentation equipment