The Process Of Making Scotch Whisky | Topics Info | Food and Drink

The production of Scotch whisky takes time, a lot of time. This process can take years and is very tedious. But the product is one worth waiting for when it is done correctly.

Barley is placed in deep tanks of water for approximately three days. As the moisture increases, the germination process is then promoted. After the germination process, the barley will then go into drums sometimes known as the malting floor when it is moved to the malting segment of the distillery.

The entire purpose of the germination process is to convert the starch in the grains into fermentable sugars. The yeast in the fermentation stage will then be fed. Turning the barley frequently ensures the temperature will remain consistent. Used to turn the grains on a traditional malting door are sheils which is also another name for a wooden shovel. If the temperature reaches above 22 degrees, then the grains will die and will stop the entire process as the starch will not be converted to sugar.

To halt the continuation of sugar consumption, the grain is then kilned. Any moisture will be dried up with the kiln. A kiln is generally a building that?s standing two stories in height and to allow heat to leave, the top is perforated. On the lower floor, there are peat bricks that are heated. The grain takes on the peat-like reek when it dries up and this is familiar to those involved in the process. The pagoda style roof on a distillery is the most noticeable characteristic. Make sure that the malt is not heated above 70 degrees otherwise it will be damaged and unusable.

From a centralized malting company is where most of the distilleries in this day and age buy all their malt from. However there are still a select few that remain traditional and do it all themselves.

When the grain is milled into grist, it is combined with water in mash tubs to be heated to sixty degrees. The water is changed at least four times during the mashing period in order to remove sediment. This mashing has a bi-product called wort. The wort must be cooled prior to mixing with yeast in what is called a wash back. Wort froths because of the carbon dioxide which is why this large container is never filled to the top. All the yeast is killed by the alcohol after two or three days. The end product of this cycle is called wash. It also contains about 5 to 8 percent alcohol level.

The stills in which the wash is placed are made of copper and are regulated to a certain shape allowing for proper distillation to occur. Although some companies run the still method three or more times, it is usually run twice.

When this is complete, the brew is then placed in casks that?s made of usually oak for a period of eight to twelve years minimum. Since this process takes time, it explains the cost of Scotch Whisky.

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