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Whisky
This document outlines the production process for whisky/whiskey from various regions including Scotland, Ireland, Canada, the US, Japan and others. It describes the key steps as: 1) malting barley, rye, wheat or corn, 2) mashing to convert starch to sugars, 3) fermentation, 4) double distillation to extract spirits, 5) aging whisky/whiskey in barrels for a minimum of 3 years, and 6) possible finishing, blending or bottling as single malt. Irish whiskey is uniquely triple distilled compared to Scottish whisky which is double distilled and American bourbon which is single distilled.
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Whisky
- 1.
- 2. Makers van whiskyen soorten Schotland Ierland Canada Vs Japan Gemany Austria Swiss France Netherlands Sweden Finland Poland Pakistan India Thailand Australia New Zealand Tjech Republic
- 3. Production process (de basics) •Barley, rye, wheat, corn
- 4. The making ofwhisky (Step 1) • Malting / Malting (germination of the Barley) • Drying to stop germination progress (kilning)
- 5. The making ofwhisky (Step 2) • mashing • Converting starch into sugars by the addition of hot water
- 6. The making ofwhisky (Step 3) • Fermentation • Wash back
- 7. The makning ofwhisky (Step 4) • 1st distillation • Boiling the wash • Low wines 25%
- 8. The making ofwhisky (Step 5) • 2nd distillation (Spirit Still) • 3 parts: - foreshot (toxic alcohol, methanol) - Spirits (ethanol) - Feints
- 9.
- 10. The making ofwhisky (Step 6) • Aging • Minimum of 3 years • Sherry or bourbon barrels • Cask finish? • Cask strength? • Single malt? • Blend? • single barrel (vintage)?
- 11. Differences between distillation methods Tripledistillation •Irish whiskey = triple distillation •Schottish whisky = double distillation •Bourbon = single distillation
- 12. Working with thereader
Editor's Notes
- #12 Een van de geheimen van het maken van whiskey ligt in het langzame, drievoudige distillatie in koperen pot stills. Deze methode geeft de whisky zijn gladheid en ronde smaak. Ierse whiskey's worden drie maal gedistilleerd (in tegenstelling tot Scotch whisky's, die normaliter worden geproduceerd met een dubbele distillatie en de meeste Bourbons, die slechts eenmaal worden gedistilleerd). Het is dit proces dat zorgt voor het unieke karakter van Ierse whiskey’s.