This document provides an overview of whiskey, including its ingredients, manufacturing process, and types. It begins by defining whiskey and noting its origins. The key ingredients used are water, barley, yeast, peat, and casks. The manufacturing process involves malting, mashing, fermentation, distillation, and maturation. Whiskey is classified based on malt (single malt, blended, etc.) and origin (Scotch, Irish, American, Canadian). The document concludes with details on whiskey service.

1. Whiskey
Part 1 of 6part series
Prepared by:
 Umesh Pyakurel

2. Contents
• Introduction to Beverage
• Types of Beverage
• Introduction (Whiskey)
• Ingredients used in manufacturing of Whiskey
• Manufacturing process of Whiskey
• Types of Whiskey
• Service of Whiskey

3. Beverage
Introduction
 The term “Beverage” is derived from the Latin word “BEVER”
which means rest from the work or response from work.
 Meaning as per dictionary is “drink”
 Beverage can be defined as a portable drink which not only
satisfies the need of thirst but also fulfills the physiological
functions of the body in the form of stimulation, refreshment
and nourishment.
 classified into two types:
a. Alcoholic Beverage
b. Non alcoholic Beverage

4. Beverage
Alcoholic
Hot
Milk
Tea
Coffee
Cold
Aerated
Coca-Cola
Sprite
Tonic water
Soda
Non-
Aerated
Juice
Cordials
Nectar
Mineral
water
Non-
Alcoholic
Fermented
Beer
Ale
Stout
Lager
Draught
beer
Porter
Pilsner
Wine
Natural
Fortified
Aromatized
Sparkling
Compound Distilled
Whisky
Rum
Vodka
Tequila
Brandy
Gin

5. Introduction
The word "whiskey" comes from the Gaelic uisce beatha, which
means "water of life".
Whiskey (commonly spelled "whiskey") is a distilled alcoholic
beverage made from a fermented grain mash.
Whiskey is often aged in wooden casks, and must be distilled to a
minimum of 40% alcohol by volume (ABV).

6. • .
Whisky Whiskey
Originated from U.K, Canada and
Scotland
Originated from Ireland and
America
Distilled usually twice in pot still Distilled usually three times
in pot still method
Matured for minimum of 3years Matured for five years.
It is a blended whisky It is originally single malt.
Peat smoke is used for malting which
gives smoky flavour
Hot air is used for malting
Malted barley is used Both malted and unmalted
barley is used

7. Basic Ingredients used in Manufacturing of Whiskey
Water Barley
Yeast Peat
Cask

8. 1.Water:
 Should be clear and pure source e.g. Spring without a mixture
of any fertilizers and chemicals.
 Used to soak barley and dilute to deduct the alcoholic strength.
2.Barley(Grains)
 Sugar content in barley affect the final product.
 Barley with low nitrogen, high sugar and 16% moisture content.
3.Yeast
 Microorganism responsible for fermentation
 Different kinds of yeast are used by brewers and distillers, but
they all belong to a species called "Saccharomyces cerevisiae".
 Brewer’s Yeast develops more aromatic flavors, distillers yeast
can outreach more alcohol.

9. 4.Peat
 Peat is basically decomposed organic plant matter that has
been compressed in the ground for thousands of years,
essentially young coal.
 Peat is put into a massive kiln and burned underneath the
malted barley, stopping the germination process and
sending wafts of smoke into the grain
5.Cask
 Small wooden barrel to store liquid used in distillery.
 Contributes in giving color during the period of maturation.

10. Manufacturing process of Whiskey
 The principals for the distillation of whiskey have changed
little over the last 200 years.
 Technology now aids production, but traditionally there are
five stages to the process.
Malting
Mashing
Fermentation
Distillation
Maturation

11. 1.Malting
Starch in barley is converted into soluble sugar to make alcohol.
 Germination process of barley is called malting.
The barley is soaked for 2-3 days in warm water and then
traditionally spread on the floor where a constant temperature is
maintained.
On commercial scale, this is carried out on large drums which rotate
When the barley has started to shoot, the germination has to be
stopped by drying it in a kiln.
Peat 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
flavour of the final spirit.

12. 2.Mashing
 The ground malt is crushed with warm water and conversion of
soluble starch into maltose is completed
 The liquid combination of malt and water is called the 'mash‘
which is put into a large vessel called a mash tun and stirred for
several hours.
 Sweetish liquid produced is called wort by carrying out the process
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.
 Any husk is removed for cattle food.

13. 3.Fermentation
The wort is cooled and passed into large tanks called washbacks
which are made up of stainless steel.
 yeast is added to commence fermentation . The yeast turns the
sugars that are present into alcohol.
 The fermentation normally takes around 48 hours but some
distilleries will let it go for longer so as 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.

14. 4.Distillation
 Wash is heated and as alcohol has lower boiling point than water , it
becomes vapor which is then cooled and condensed back to liquid.
 Alcohols from beginning and end are called foreshots and fients
respectively which are high and low in alcohol respectively.
 Alcohol from the middle or 'heart' of the distillation that is used and
this is skillfully removed by a stillman
 The foreshots and feints are then mixed with the next batch of low
wines and re-distilled.
 The heart is the spirit that is then taken to be matured and that will
become whisky. This 'heart' has an alcoholic strength of 65-70% ABV.
 In Scotland, the wash is traditionally distilled twice and in Ireland, it
is distilled three times

15. 5.Maturation
 The spirit is put into oak casks and stored.
 The spirit must mature in casks for a minimum of three years by
law to be a 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.
 During each year of maturation about 2% of the spirit is lost
through natural evaporation. This is called the 'angel's share

16. Classification
of whiskey
On the basis
of Malt
Malt whisky
Single malt
whisky
Single grain
whisky
Rye whisky
Blended
whisky
On the basis of
Origin
Irish whiskey
Scotch whisky
American
whisky
Canadian
whisky
Australian
whisky

17. On the basis of Malt
1.Malt whiskey:
made from at least 51% malted barley
can't be above 160 proof (80% ABV)
has to be aged in charred new oak barrels at less than 125 proof
(62.5% ABV).
2.Single malt whiskey
 Whisky made from one distillery that only uses a single type of
grain.
3.Single grain whiskey
 Whisky made at a single distillery, but can have whole grain or other
cereals. (The word "single" doesn't refer to only one grain being
used, but rather the single distillery used.)

18. 4.Rye whiskey
Rye whiskey is just like malt whiskey except it's made from at
least 51% rye.
5.Blended whiskey
 A mix of different types of whiskies that may or may not come
from different distilleries as well.

19. On the basis of Origin
1.Scotch Whisky
 It is smoky and earthy
 produced entirely in a single Scotland-based distillery
 must be at least 40% ABV (80 proof) and at most 94.8% ABV(190
proof)
 the alcohol must be made from malted barley
 it must be aged for at least 3 years
 in an oak cask no bigger than 185 gallons (or 700 liters)
 have no added substances other than water and caramel coloring

21. 2.Irish Whiskey
 Distilled and aged in Ireland
 must be less than 94.8% ABV
 made from yeast-fermented cereal grains
 aged for at least 3 years
 in wooden casks no bigger than 700 liters
(185 gallons)
 Notable Irish whiskey brands: Jameson,
Bushmills

22. 3.American Whiskey
• Bourbon Whiskey
 Bourbon is made from a mash that consists of at least 51%
corn and has aged in new, charred oak containers.
 The highest the proof can be is 160 proof (or 80% ABV), entered
the barrel for aging at no more than 125 proof, and bottled
at 80 proof or more.
 Bourbon has no time requirements for aging, unless it's straight
bourbon, which has to be aged for at least 2 years.
 Also, if the bourbon has been aged for less than four years, it
has to say so on the label.
 Brands of bourbon: Makers Mark, Evan Williams, Jim Beam,
Bulleit, Four Roses, Pappy Van Winkle.

23.  Corn whiskey
 made from at least 80% corn
 distilled to a maximum of 160 proof (80% ABV) and barreled at
lower than 62.5% ABV
 Corn whiskey doesn't have to be wood-aged (unlike bourbon), and if
it's aged it has to be in an uncharred oak barrel.

24. 4.Canadian Whisky
 completely made in Canada (mashed, distilled, aged)
 must be aged at least 3 years in wooden barrels no bigger than 700
liters
 must be at least 40% ABV
 The most popular Canadian whiskies are blends that contain a high
ratio of corn, and are generally lighter and smoother
 Populars Canadian whiskies: Crown Royal, Seagrams, Rich & Rare,
Canadian Club.

26. Service of Whiskey
 Whisky is best preferred with ice, which is known as “on the Rock”
 It is served neat or along the ice, soda and is served on “On the rock
glass” or “Old fashioned Glass” or “Roly Poly glass.”
 If it is mixed with beverages like Cola, it is served on Hi-ball glass with
ice

27. https://www.whisky.com/information/knowledge/production/detail
s/fermentation.html
https://www.mensjournal.com/food-drink/wait-what-the-hell-is-
peat-and-what-is-it-doing-in-my-whisky-w443949/
http://www.whiskyforeveryone.com/whisky_basics/how_is_whisky_
made.html
http://blog.gentlemint.com/2016/oct/18/different-types-whiskey/
Images source: Google
References

28. Thank You!!