What is Whisky/ whiskey?

Whisky (In Europe and Canada) or whiskey (In America) is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn (maize), rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.

What is malted barley?

Raw barley that has been soaked, germinated, and dried. In the germination process in Scotch, the drying process happens using burning peat, imparting in varying degrees Scotch’s classic peaty flavor.

Production of whiskey

Step 1 – Malting

The first Process is Malting. Barley contains starch and starch which needs to be converted into soluble sugars to make alcohol. The barley is soaked for 2-3 days in warm water and then traditionally spread on the floor of a building called a malting house. It is turned regularly to maintain a constant temperature. This is also carried out on a commercial scale in large drums that rotate. When the barley has started to shoot, the germination has to be stopped by drying it in a kiln (a furnace or oven for burning, baking, or drying). Traditionally peat (is a brown deposit resembling soil and is used for domestic heating purposes) is used to power the kiln and it is at this point where the type of peat used and length of drying in the peat smoke can influence the flavor of the final spirit. The barley is now called ‘malt’ and this is ground down in a mill,

Step 2 – Mashing

The malt then ground down which is called ‘grist’, is now added to warm water to begin the extraction of the soluble sugars. The water is normally from a pure, reliable, local source (Kentucky water is the best example) this is why most distilleries around the world are next to a river or lake. The character of this water can influence the final spirit as it can contain minerals from passing over or through granite, peat, or other rock. The liquid combination of malt and water is called the ‘mash’. It is put into a large vessel called a mash ton and stirred for several hours. During this process, the sugars in the malt dissolve and the liquid extracted from the mashing process, and this liquid is called ‘wort’. This process is normally carried out three times with the water temperature being increased each time to extract the maximum amount of sugar. Only wort from the first two times is used. The third lot is put back into the next batch of new grist.

Step 3 – Fermentation

The wort is cooled and passed into large tanks called washbacks. These are traditionally made of wood, but now several distilleries use stainless steel. Here the yeast is added and the fermentation begins. The yeast turns the sugars into alcohol. The fermentation normally takes around 48 hours to run its natural course, although some distilleries will let it go for longer to create further characteristics that they require. The liquid at this stage is called ‘wash’ and is low in alcohol strength (between 5-10% ABV), like beer or ale. You could make beer from the liquid at this point, but the difference with whisky is that the liquid is now distilled rather than brewed.

Step 4 – Distillation

In Scotland, the wash is traditionally distilled twice. In Ireland, it is distilled three times although there are exceptions in both countries. Alcohols from the beginning of the distillation (called ‘foreshots’) are very high in alcohol level and very pungent. Alcohols from the end (called ‘feints’) are weak but also pungent. It is only the alcohol from the middle of the distillation that is used and this is skillfully removed by a still man and collected through the spirit safe. The foreshots (beginning of distillation –high in alcohol) and feints (end of distillation – weak in alcohol) are then mixed with the next batch of low wines and re-distilled. The middle distillation process spirit is then taken to be matured and that will become whisky. This ‘heart’ has an alcoholic strength of 65-70% ABV.

There are two types of Distillation.

The Pot Still

Cognac, malt scotch, Irish whiskey, tequila, dark rums, and some gins and liqueurs are pot still products. The Pot Still is shaped like a giant onion and consists of two parts: a Still and a Worm condenser. The still is made of copper, which is a good conductor of heat and also builds up a good resistance to the effects of acids which are normally capable of dissolving metal and produce alcohol-rich vapours, a spirit of remarkable individuality, quality, and flavor. When the temperature reaches 78 degrees C, the alcoholic vapour’s rise and are led through a system of the piping called the Worm to a cooling. This first part of the distillate to emerge is known as the heads or four shots and contains a high proportion of methanol, which can be toxic and very unpalatable. This is put to one side to be dealt with later. The central portion of the heart of the distillation – the best part – has an alcoholic strength of about 80% and is channeled into the spirit receiver and ultimately into maturing casks. The final part of the distillation, known as tails, feints, or after-shots, is weak in alcohol and contains fuel oils and other impurities. This is now added to the reserved heads and sent back to be re-distilled and refined. The new spirit may be reduced in strength to 63% by the addition of de-ionized water. The spirit now requires resting, maturing, blending, reducing in strength, and perhaps color enhancement before being bottled for sale.

Old engraving of an alembic (pot still) for a distillation of alcohol. Very high XXXL resolution after a detailed scan at 600 dpi. Original artwork was published in 1868. Photo by N. Staykov (2008).

The Patent Still

It is known as Coffey or Patent Still. It produces a continuous flow of high strength – about 90% -alcohol. It is cheaper than pot still to operate as it is lighter on fuel. Because its system of operation is continuous, it does not require the labor-intensive tasks of emptying, cleaning, and refilling. The patent still is associated with all the light spirits such as vodka, gin, white and light rums, and grain whiskies which are later used for blending.

Step 5 – Maturation

The spirit is put into oak casks and stored. The most common types of oak casks are those that have previously been used in the American bourbon and Spanish sherry industries. The spirit must mature in casks for a minimum of three years before it is legally allowed to be called whisky in Scotland. During maturation, the flavors of the spirit combine with natural compounds in the wood cask and this gives the whisky its own characteristic flavor and aroma. Wood is porous, so over time, it will breathe in air from the surrounding environment in which it is stored. This will also give the whisky some unique characteristics. During each year of maturation, about 2% of the spirit is lost through natural evaporation. This is called the ‘angel’s share’ and explains why older whiskies are less readily available and more expensive to buy. There is simply less whisky in the cask to bottle

 Types of Whisky

American Whiskey

In America, Europeans were first to arrive and they found an abundance of rye and gave birth to whiskey. Later in Kentucky, because Kentucky was the place with Spring Water and then corn grew very well land in America which bourbon whiskey came. There are many kinds of whiskeys made in the US   Bottled like Bourbon, Tennessee Whiskey, and Roseville whisky made of Rye.

Bourbon

Originally and most distilleries are from the South, particularly Kentucky. Made from at least 51%corn must be aged in charred new oak barrels for at least 2 years to be called “straight” bourbon No additives but water allowed (no coloring, caramel, and flavoring additives)

Tennessee whiskey (Tennessee Bourbon)

Is a specific variation of bourbon made in Tennessee and has an additional set of regulations 51-79% corn Additional regulation in that it is also must be filtered through maple charcoal chunks before aging (called Lincoln county process)

Jack Daniels is a Rye Whiskey At least 51% rye grain (can range anywhere from51%-100%) Crisper, Spicer, and sharper mouthfeel than bourbon Charred new-oak barrels at least two years

Canadian Whisky

Two main factors are shaping Canadian Whisky, Prohibition and rye. Initially, rye was one of the few crops which could survive eastern Canada’s harsh winters. Still today Canadian whisky can be called “rye whisky” even though it is more likely to use corn than any other grain. There is much less rye used in Canadian whisky than in American rye whiskies Must be mashed, distilled, and aged in Canada and small wood for not less than three years. Must possess the aroma, taste, and character generally attributed to Canadian whisky. May contain caramel and flavoring. Similar to Scotch, each Canadian Whisky is generally the product of a single distillery (distillers rarely share barrels or buy whisky from each other). Regardless of grain, Canadian and distillers usually create two whiskies (a base whisky and flavoring whisky) and then combine them to create the final product. The base whisky is often distilled at a higher alcohol content and matured in barrels that have been used one or more times, reducing the grain and barrel’s influence on the flavor and giving at the characteristic “smoothness” or “elegance” of Canadian whiskies. The flavoring whisky is usually distilled at a lower alcohol content, allowing the grain derived flavors to be highlighted. It is also usually aged in virgin barrels or a mix of virgin and used barrels, extracting more flavor from the barrel.

 Scotch whisky

The whisky which is made in Scotland is scotch, It is made with malted barley (sprouted barley), along with other grains likes, corn, and wheat.

Here the question comes, what is single malt? The answer is, a single distillation of malted barley prepared in pot stills is called single malt at least 2 distillation runs Product of single distillery aged at least 3 years in oak casks. Single-malt whisky – often considered amongst aficionados  (likes, known, and appreciates) and Often is categorized further by region of origin.  Campbel town,  Highland, Island, Islay, Lowland,  Speyside,

Bourbon producers use brand new oak barrels. Scotch and Irish whiskey commonly age in the used bourbon barrels. Occasionally Scotch will age in used wine (or sherry, port, Madeira) barrels, but is fairly rare due to the scarcity of the wine barrels and the availability of the bourbon barrels. Irish pot stills are much larger than those used for Scotch, yielding a slightly milder flavor.

Blended malt whisky

Combined of two or more distilleries is called Blended. It can be single malt whisky with corn whisky or Single malt with wheat whisky.

Single-grain whisky

Used mostly for blending, 100% corn or wheat Lighter body, produced in column stills, not the small pot stills

Irish whiskey

Considered the birthplace of whiskey, started in the 6th century AD.

Supported by Bhavik Vakaria