2. intro
• It is a distilled alcoholic beverage obtained from fermentation of
grains followed by distillation and ageing in white oak barrel for 3-4
years.
• Primarily, barley is used but other grains such as corn, wheat, oat &
rye are also used
• The concentration of ethanol in whisky is not less than 40%.
• Microbiology – Improved strains of Saccharomyces Cerevisiae.
3.
4. • Various steps involved in whisky production are:
• Malting
• kilning
• Mashing
• filteration
• wort boiling
• hop separation
• Fermentation
• Distillation
• Ageing
• Blending
5. • Fermentation
• Wort is added with cultured yeast for fermentation in vats
• During the fermentation, the yeast breaks down sugar into Carbon
dioxide and alcohol.
• During the process, the temperature goes up to beyond 32degree C.
• the fermentation is rapid and completed within three days.
• The fermented liquid is called as “WASH”.
6. • Step V: Distillation
• wash is then transferred to a pot still, . The fermented wash is heated either by a source
of fire from underneath or by steam coils present on the side of the pot still. At 78.30 the
alcohol gets evaporated while the water is still in liquid state. The evaporated alcohol
then passes through a coiled pipe through a tank of cold running water, convert the
alcoholic vapors into liquid alcohol.
• The first distillation produces three parts: –
• Head called as “FORESHOT” contains Methyl alcohol
• Heart called as low wines because of low alcoholic content.about 40% of alcohol
• Tail called as “AFTERSHOT” heavier alcohols,
• The heart also produces three parts:-
• Head 2. Heart 3. Tail
• The heart, which is whiskey, is also called as high wine because of the high alcoholic
strength of 70%
7. • Step VI: Maturation/ Ageing
• The high Wine is diluted with by water to obtain the solution with
alcohol content 50-65%.
• In the Scotland, the diluted ethanol is kept inside white oak barrel
• Whereas in American whisky, the ageing is done in warm and dry
condition.
• During ageing, the congeners, esters, sugars, and alcohols react
together to form special type of aroma.
• Ageing is conducted minimum for 3-4 years & maximum up to 10-15
years.
8. • Step VII: Blending
• In blending, appropriate proportion of previous batch whisky is
mixed with the aged whisky.
• appropriate proportion of Sherry port & other things are also mixed
to develop flavors.
• Finally, caramel mix is added to develop a suitable color.
• Finally, it is checked by testing with master blender.
• Whiskey is bottled and sent into the markets.
