The production of Scottish whisky is a complex and multifaceted process that begins with selecting the initial ingredient and ends with creating drinks with internal consistency and aroma. Here are the main stages:
Growing and Harvesting Barley
Barley is the key component in Scottish whisky production. It's grown in Scotland thanks to the preserved climate and fertile soil. After harvest, the grain is cleaned and sorted for further use.
Malting
The harvested barley is soaked in water and allowed to germinate. During germination, enzymes in the grain activate, converting starch into soluble sugars. Then the sprouted barley, called malt, is dried in special kilns (ovens). Peat is often used to give whisky its characteristic aroma, with its smoke penetrating the grain during drying.
Milling & Mashing
The dried malt is ground into coarse flour, called grist. This is done to achieve maximum sugar extraction from the grain.
The grist is mixed with hot water in large vessels (mash tuns). This process allows the extraction of sugars from the malt, forming a sweet liquid – wort. The remaining solid particles are removed, and the wort continues to be used in the next stage.
Fermentation
The wort is transferred to large wooden or steel vats containing yeast. The yeast converts sugar into alcohol and carbon dioxide, producing a low-alcohol liquid called wash (approximately 6-8% alcohol).
Distilling
The resulting wash is distilled two (sometimes three) times in copper pot stills.
Maturation
Whisky maturation takes place in oak casks. Spanish casks that previously held sherry are considered most suitable. This technological element appeared in the 18th century to reuse casks that were used to import wine from Spain, and it proved to be extremely successful.