Scotch whisky requires a considerable amount of time to produce. It can be a tedious process that takes many years. On the other hand, when it's crafted the right way, the end product is one that is worth the long wait.
1st, the barley is submerged in deep tanks of water for about 3 days. The water causes the barley to get started with the germination process. When germinated, the barley will then be moved to the malting section of the distillery where it's put into drums often called the malting floor.
The aim of the germination process is to transform the starch in the grains into fermentable sugars. The yeast will metabolize the sugars creating alcohol during the fermentation phase. Turning the barley regularly assures the temp will stay consistent. Wooden spades referred to as sheils are employed to turn the grains on a traditional malting floor. The grains will die-off if the temps gets above 71 degrees Fahrenheit. This would in turn halt the whole process as the starch won't be converted to fermentable sugars.
The grain will then be kiln dried to halt the germination process and the continuation of sugar consumption. In most cases, a traditional kiln is often a building standing 2 stories tall with the top perforated to allow for all heat to escape. The bottom floor contains peat bricks that are burned. During this course of action the grain is dried and soaks up the peat aroma and flavor. The pagoda roof design on a distillery is among the most distinct element. Currently, most of the distilleries buy their malt from a central malting company. Although, there remain a small selection that continue to be traditional and do it all themselves.
The grain is milled into grist and combined with water in mash tubs. The mixture is heated to 60 degrees. During the mashing period the water is changed at least four times to remove sediment. The result of this mashing is called wort. The wort needs to be cooled off before combining with yeast. This huge container is never filled totally since wort froths quite a bit because of co2. By the time two or three days have passed, all of the yeast is killed from the ethanol it released. The ultimate product of the cycle is termed wash. It has 5 to 8 percent alcohol.
The stills where the wash is placed are produced from copper and are regulated to a special shape that allows for proper distillation to take place. Distillation is normally carried out twice, but some companies do it 3 x or more. Once the whole process is finished the distillate will be put into casks made usually of oak, for a no less than 36 months. Having said that, many Scotch whiskies are aged for longer.
1st, the barley is submerged in deep tanks of water for about 3 days. The water causes the barley to get started with the germination process. When germinated, the barley will then be moved to the malting section of the distillery where it's put into drums often called the malting floor.
The aim of the germination process is to transform the starch in the grains into fermentable sugars. The yeast will metabolize the sugars creating alcohol during the fermentation phase. Turning the barley regularly assures the temp will stay consistent. Wooden spades referred to as sheils are employed to turn the grains on a traditional malting floor. The grains will die-off if the temps gets above 71 degrees Fahrenheit. This would in turn halt the whole process as the starch won't be converted to fermentable sugars.
The grain will then be kiln dried to halt the germination process and the continuation of sugar consumption. In most cases, a traditional kiln is often a building standing 2 stories tall with the top perforated to allow for all heat to escape. The bottom floor contains peat bricks that are burned. During this course of action the grain is dried and soaks up the peat aroma and flavor. The pagoda roof design on a distillery is among the most distinct element. Currently, most of the distilleries buy their malt from a central malting company. Although, there remain a small selection that continue to be traditional and do it all themselves.
The grain is milled into grist and combined with water in mash tubs. The mixture is heated to 60 degrees. During the mashing period the water is changed at least four times to remove sediment. The result of this mashing is called wort. The wort needs to be cooled off before combining with yeast. This huge container is never filled totally since wort froths quite a bit because of co2. By the time two or three days have passed, all of the yeast is killed from the ethanol it released. The ultimate product of the cycle is termed wash. It has 5 to 8 percent alcohol.
The stills where the wash is placed are produced from copper and are regulated to a special shape that allows for proper distillation to take place. Distillation is normally carried out twice, but some companies do it 3 x or more. Once the whole process is finished the distillate will be put into casks made usually of oak, for a no less than 36 months. Having said that, many Scotch whiskies are aged for longer.
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