How Distilleries Produce Whiskey?: Procedure and Steps!by Brittany Wolfe Content Writer
There are plenty of distilleries in Colorado, but each one of them serves different kinds of products with distinctiveness in their taste of whiskey! Whiskey or whiskey is a type of distilled alcoholic beverage which is made from fermented grain mash. There are a variety of grains that are malted and are used for different varieties, including barley, corn, rye, and wheat. Whiskey is typically aged in wooden casks and is curated out of charred white oak.
Before we move forward to discuss how whiskey is actually produced, Just three basic ingredients are always needed - water, barley, and yeast. Technology now aids production, but
Here are Following Steps How Whiskey is Produced:
Step 1 - Malting
Barley contains starch and which needs to be converted into soluble sugars to make alcohol. For this to occur, the barley must undergo germination and this first part of the process is called 'malting'. Distilleries in colorado have their own preference about the type of barley they buy, but they need a type that produces high yields of soluble sugar. The barley is soaked for 2-3 days in warm water and then spread on the floor of a building called a malting house. It is turned regularly in order to maintain a constant temperature. This is also carried out on a commercial scale in large drums which rotate. Traditionally the method, 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 which is capable of influencing the flavor of the final spirit. The barley is called 'malt' and this is ground down in a mill, without husks and other debris being removed.
Step 2 - Mashing
The ground down malt is added to warm water to begin the extraction of the soluble sugars. The water is normally taken from a pure, reliable, local source - this is why most distilleries around the world are located near 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 known as the 'mash'. It is put into a large vessel called a mash tun thereby stirred for several hours. In this process, the sugar malts and dissolve resulting liquid is called 'wort'.
Step 3- Fermentation
These are traditionally made of wood, but now a number of distilleries use stainless steel where the yeast is added and the fermentation begins. The yeast turns the sugars which are presented into alcohol. As with the barley and water, the distiller will carefully select the strain of yeast that will be used and provide a small effect on the final flavor of the spirit. The fermentation normally takes around 48 hours to run its natural course, although some distilleries will let it go for longer so as to create further characteristics that they require.
Step 4- Distillation
Distillation stills are made from copper, which has been found to be the best material for extracting impurities from the spirit as it is being distilled, and consist of a bowl shape at the bottom that rises up to the neck at the top. With the same principle, but a different shape will give a different flavor and character to the final spirit. Taller stills with longer necks will give finer, lighter spirits while shorter, fatter stills will produce a fuller, richer spirit. Alcohols from the beginning of the distillation which are known as 'foreshots' are very high in alcohol level and very pungent. Alcohols from the end (called 'feints') are weak but also pungent.
Step 5- Maturation
Finally, the very last step accounts for maturation where the spirit is put into oak casks and stored. The most common types of oak casks are the ones that have previously been used. The spirit must mature in casks for a minimum of three years before it is legally allowed to be called whiskey. During maturation, the flavors of the spirit combine with natural compounds in the wood cask and this gives the whiskey its own characteristic flavor and aroma. It is important to note that if the distillery storage facilities are next to the sea, on an island or in the middle of the highlands then the air quality, temperature, and humidity will be different and influence the end product.
Created on Oct 19th 2019 02:37. Viewed 47 times.