Banned from selling alcohol for 80 years, but producing the best whisky in the world, how do local w

The local workers have a certain process for making wine, and they are very skilled in making wine, so they can make very good whisky.

They are very professional in making wine, and the raw materials used are of the highest quality, and the technology is very mature.

The local workers make it from corn, malt and rye, and they also use very fresh cave water to make the whisky, so that the whisky is very mellow and clean.

Different whisky brewing processes are different, but the basic process is the same. The most important thing to distinguish between different types of whisky is the raw materials and distillation method, as well as whether they are blended after aging.

People have learned to use the adulteration method to make whisky, so whisky can be divided into five categories: malt whisky, grain whisky, grain whisky, barley whisky and blended whisky due to different raw materials and brewing methods. The emergence of blended whisky has made whisky families around the world even stronger.

The raw materials used to produce malt whisky are barley, water, and yeast, and the process of making it can be broken down into the following five steps:

Malting

After the barley is soaked, sprouted, and dried, the starch is gradually converted into sugar. The whole process is subject to the following factors: the amount of fermentable material (malt extract) in the barley, the activity of amylase, and the rate of malt loss.

Mashing

The malted barley is processed and ground to make it more soluble, and a sweet liquid called wort is released. The materials required in the grinding process are water and malted barley. Water quality plays a very important role in this whole process, and of course determines the final wine.

Fermentation

Yeast is a single-celled microorganism, which means that it is a living organism that can only be observed by an individual through a microscope. It's a member of the plant kingdom, a type of fungus.

There are many different types of yeast, but the most common in the distillation and brewing industry is a Saccharomyces cerevisiae called saccharomyces cerevisiae. Give this tiny microorganism a visual concept! When three mature yeast cells are joined end-to-end, they are one-thousandth of an inch in length, and 1 pound of yeast has up to 7 billion cells.

Distillation

Distillation is carried out in several pairs of copper kettles with gooseneck elbows. Usually one is larger than the other, but in different wineries, they are different in shape, height, and size. The lifespan of a still depends on its usage, usually around 15 to 30 years.

The two main distillation operations are the conversion of a liquid into a liquid, which is vaporized and condensed. Distillation is actually a separation through these operations. Liquids can be separated from solids or from one liquid to another.

There is always one thing left behind in the distillate and the residue.

Maturation

If this is the end of the story, then there is no need to talk about the production of whisky, because the liquor can only be legally called Scotch whisky if it is kept in oak barrels for at least three years. If the malt is to be marketed as a single malt, then it will be aged for at least 8 years, preferably 10 to 12 years.