WHISKEYS FROM THE CASK
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Production – What Characterizes a Good Whiskey?<br />
TO DISTILL A PERFECT WHISKEY,<br />
<strong>THE</strong>RE IS AN AIR OF MYSTERY<br />
A classic malt whiskey is distilled from<br />
malted grain. This means the grain is soaked<br />
before it is allowed to germinate. Afterwards,<br />
the grain is dried on a kiln floor by means of<br />
heated air and sometimes also peat smoke,<br />
which creates the smoky or peaty flavor that<br />
characterizes some whiskeys.<br />
Next, the resulting malt is mashed and turns<br />
into a sort of whole-grain flour, which is<br />
called grist. Then, the grist is washed out<br />
in hot water and produces a white liquid<br />
consisting of water and starch.<br />
For further processing, the light, beer-like<br />
alcohol is distilled twice in a still and is then<br />
called wash. In Ireland, it is usually triple<br />
distilled.<br />
By law, the resulting whiskey has to age for at<br />
least three years in wooden casks. After this<br />
maturation period, it is diluted to its bottling<br />
strength, chill filtered, and bottled.<br />
This liquid, referred to as wort, is fermented<br />
with yeast in large vessels called washbacks.<br />
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