Whiskey. Ingredients and making....?

Types of whisky

Malt whisky must contain no grain other than malted barley and is traditionally distilled in pot stills. Grain whisky may contain unmalted barley or other malted or unmalted grains such as wheat and maize (corn) and is typically distilled in a continuous column still, known as a Patent or Coffey still, the latter after Aeneas Coffey who refined the column still in 1831. While there are scores of malt whisky distilleries, only seven grain distilleries currently exist, most located in the Scottish Lowlands.

Malting

Malt whisky production begins when the barley is malted - by steeping the barley in water, and then allowing it to get to the point of germination. Malting releases enzymes that break down starches in the grain and helps convert them into sugars. When the desired state of germination is reached, the malted barley is then dried using smoke. Many (but not all) distillers add peat to the fire to give an earthy peaty flavour to the whisky.

Today only a handful of distilleries have their own maltings; these include Balvenie, Kilchoman, Highland Park, Glenfiddich, Bowmore, Laphroaig, Springbank and Tamdhu. Even those distilleries that malt their own barley produce only a small percentage of the malt required for production. All distilleries order malt from specialised malters.

Mashing & Fermentation

The dried malt (and in the case of grain whisky, other grains) is ground into a coarse flour called "grist." It is then mixed with hot water, in a large vessel called a mash tun. The grist is allowed to steep.

This process is referred to as "mashing," and the mixture as "mash." Mashing dissolves the sugars which were produced during malting, producing a sugary liquid known as "wort."

The wort is then transferred to another large vessel called a "wash back" where it is cooled. The yeast is added, and the wort is allowed to ferment. The resulting liquid, now at about 5-7% alcohol by volume, is called "wash" and is very similar to a rudimentary beer.

Distillation

The next step is to use a still to distil the wash - which will result in a purer form of alcohol.

There are two types of stills in use for the distillation, the pot still (for single malts) and the Coffey still (for grain whisky). All Scotch Whisky distilleries distil their product twice except for the Auchentoshan distillery, which retains the Lowlands tradition of triple distillation.

For malt whisky, the wash is transferred into a wash still. The liquid is heated to the boiling point of alcohol, which is lower than the boiling point of water. The alcohol evaporates and travels to the top of the still, through the "lyne arm" and into a condenser - where it is cooled and reverts to liquid. This liquid has an alcohol content of about 20% and is called "low wine."

The low wine is then distilled a second time, in a spirit still. The distillation is divided into three "cuts." The first liquid or cut of the distillation is called "foreshots" and is generally quite toxic. These are generally saved for further distillation.

It is the "middle cut" that the stillman is looking for - it is the middle cut which will be placed in casks for maturation. At this stage it is called "new make." Its alcohol content is anywhere from 60%-75%.

The third cut is called the "feints" and is generally quite weak. These are also saved for further distillation.

Maturation

Once distilled, the "new make spirit" is placed into oak casks for the maturation process. Historically, casks previously used for sherry were used (as barrels are expensive, and there was a ready market for used sherry butts). Nowadays these casks previously contained sherry or bourbon, but more exotic casks such as port, cognac, calvados, beer, and Bordeaux wine are sometimes used. Bourbon production is a nearly inexhaustible generator of used barrels, due to a regulation requiring the use of new, North American white oak barrels.

The aging process results in evaporation, so each year in the cask causes a loss of volume as well as a reduction in alcohol. The 0.5–2.0% lost each year is known as the angel's share. Many whiskies along the west coast and on the Hebrides Islands are stored in open storehouses at the coast, allowing the salty sea air to pass on its flavour to the spirit. It is a little-known fact, however, that most so-called "coastal" whiskies are matured in large central warehouses in the Scottish interior far from any influence of the sea.[citation needed] The distillate must age for at least three years to be called Scotch whisky, although most single malts are offered at a minimum of eight years of age. Some believe that older whiskies are inherently better, but others find that the age for optimum flavour development changes drastically from distillery to distillery, or even cask to cask. Older whiskies are inherently scarcer, however, so they usually command significantly higher prices.

Colour can give a clue to the type of cask (sherry or bourbon) used to age the whisky, although the addition of legal "spirit caramel", is sometimes used to darken an otherwise lightly coloured whisky. Sherried whisky is usually darker/ more amber in colour, while whisky aged in ex-bourbon casks is usually a golden-yellow/honey colour.

The late 1990s saw a trend towards "wood finishes" where fully matured whisky is moved from one barrel into another one that had previously aged a different type of alcohol (e.g., port, madeira, rum, wine, etc) to add the "finish."

The Scotch Malt Whisky Society bottling number 1.81, for instance, is known by some as "the green Glenfarclas". It was finished in a rum cask after 27 years in an oak (ex-bourbon) barrel and is the colour of extra-virgin olive oil. This is an homage to the legendary "Green Springbank", also aged in rum casks

Ingredients In Whiskey

Whiskey Ingredients

For the best answers, search on this site https://shorturl.im/axR49

Alcohol from any source affects the body the same. Beer, Wine, Tequila, Gin, Whiskey, Hard Cider all the same. The only difference in affect is speed and absorption rates. Sugar as well as effervescence will rush along the initial affects of the drug. Your state also has a great deal to do with it. Proper sleep or lack there of, Are you fatigued? Are you dehydrated? Alcohol in all beverages is the same under a microscope and it does not differ to any extent.

This Site Might Help You.

RE:

Whiskey. Ingredients and making....?

How is scotch whiskey made? (Process)

what are the common ingredientes?

alcohol, whiskey is usually taken in shots that are often downed all at once. Hence surge alcohol saturation, the intoxicated individual is easily provoked because of irritation produced in the brain by the alcohol. slower intake requires more time to get the same effect. long term consumption the effects will show more readily because of prior saturation periods. that's what makes most alcoholics so much fun to be with.

Scotch whisky is whisky made in Scotland, and then imported. Scotch is generally a mix of grain, primarily of barley. Variances occur from water (duh), peat moss used in distillation, and how the scotch is stored.

Scotch comes in two variants, single malt and blended. You will find blended scotch being the most common and popular. Single malts are expensive and require a very fine palatte. Your name of names for Scotch would be Johnnie Walker.

Scotch is best served simply on the rocks or plain. Some mixed drinks would include soda water, gingerale, or coke.

ITS THE PROSESS ,HOPpES AND OR MASH,time set and time distilled are the difference.

20$ and liquor store