Published on : 08 October 20214 min reading time
The traditional processes of whisky production
The manufacturers take care of the right choice of the raw materials to be used and the duration of elaboration, because not all qualities are favorable for the production. To do this, the first step in the transformation of the grain into alcohol is the malting procedure and/or steeping. In general, it is done outside the factory and it consists in putting to sleep the embryo of the barley, keeping a temperature of 40%, while humidifying and oxygenating it. The germination consists of the synthesis of enzymes by the grain to cut the starch molecules to obtain sugars. Then, the second step is the brewing. This one consists in transforming the starch into sugars to obtain the wort. It is necessary to dry it in the oven thanks to the use of coal so that the malt is freed from its dirtiness to be put in the distillery. In addition, fermentation consists of cooking the wort through the mixture of yeast and alcoholic fermentation. In addition, distillation involves the separation of water from the alcohol. Finally, the last step, which is the aging, the whiskey can be obtained either in oak barrels or by mixing.
The different types of whisky
According to the origin of the whisky, there are 3 types. First of all, the Blends are obtained thanks to the combination of a malt whisky, based on malted barley, and a grain whisky based on other cereals such as wheat, corn, oats and others. These are very economical in terms of production and price. Then, the pure malt is produced by mixing malt whisky from several distilleries. Finally, single malt, known as the best and most concentrated whisky, is produced by a single distillery.
Origin and birth of whisky
According to the history of the birth and origin of whisky, the first known distillations were discovered in Mesopotamia in the second millennium BC. However, Egypt and China also left traces from illustrations anchored in tombs. Then, the Arabs came to bring their technicality in the West. While the Spaniards exploited them for aesthetic and medicinal purposes. Then, some European countries (such as Scotland and Ireland) with vineyards and cereal grains began their first distillation of brandy from the 12th century. Rumors say that the practice and techniques of condensation were developed within the monasteries. From the Norman invasion of Ireland in the year 1169 that the terms uisge, fuisce, uiskie, whiskie and whisky were pronounced and used. In the year 1608, it obtained the first license of exploitation. On the other hand, Scotland, in the year 1494, took advantage of the experiences of distillation via monks during the evangelization of the Picts of Caledonia. Distillation became legal in Scotland in 1823 through the efforts of the 5th Duke of Gordon and production expanded and flourished. Finally, in the United States, in the year 1802, the president Thomas Jefferson removed the taxes on whisky. And from the 1980’s until today, the trade and consumption of whisky became very popular.
Whisky: raw materials and manufacturing process