{"id":49149,"date":"2024-04-29T14:00:00","date_gmt":"2024-04-29T12:00:00","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=49149"},"modified":"2024-03-11T17:11:10","modified_gmt":"2024-03-11T16:11:10","slug":"whisky-how-is-it-made","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/whisky-how-is-it-made\/","title":{"rendered":"Whisky: how is it made?"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\">\n<p>In the previous article I told you about Alsace and its wines.<\/p>\n\n\n\n<p>In this article I talk about whisky and how it is made. If you like cocktails, discover <a href=\"https:\/\/blog.xtrawine.com\/en\/whisky-some-famous-cocktails\/\" target=\"_blank\" rel=\"noreferrer noopener\">some whisky-based cocktails<\/a>.<\/p>\n\n\n\n<p><strong>This spirit is obtained from the distillation of cereals and then aged in wooden barrels<\/strong>.<\/p>\n\n\n\n<p><strong>Index<\/strong>:<\/p>\n\n\n\n<ul>\n<li><a href=\"#h-whisky-or-whiskey\">Whisky or Whiskey?<\/a><\/li>\n\n\n\n<li><a href=\"#h-whisky-how-it-is-made\">How it is made<\/a><\/li>\n\n\n\n<li><a href=\"#h-malting\">Malting<\/a><\/li>\n\n\n\n<li><a href=\"#h-infusion-mashing\">Mashing<\/a><\/li>\n\n\n\n<li><a href=\"#h-fermentation\">Fermentation<\/a><\/li>\n\n\n\n<li><a href=\"#h-distillation\">Distillation<\/a><\/li>\n\n\n\n<li><a href=\"#h-maturation\">Maturation<\/a><\/li>\n\n\n\n<li><a href=\"#h-types-of-whisky\">Types of whisky<\/a><\/li>\n\n\n\n<li><a href=\"#h-whisky-when-it-was-born\">When it was born<\/a><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-whisky-or-whiskey\">Whisky or Whiskey?<\/h2>\n\n\n\n<p><strong>Whisky<\/strong> refers to the one distilled in <a href=\"https:\/\/en.wikipedia.org\/wiki\/Scotland\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Scotland<\/strong><\/a> and <a href=\"https:\/\/en.wikipedia.org\/wiki\/Canada\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Canada<\/strong><\/a>.<\/p>\n\n\n\n<p>While <strong>whiskey<\/strong> refers to the one distilled in <a href=\"https:\/\/en.wikipedia.org\/wiki\/Ireland\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Ireland<\/strong><\/a> and the <a href=\"https:\/\/en.wikipedia.org\/wiki\/United_States\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>United States<\/strong><\/a>.<\/p>\n\n\n\n<p>The two spirits are different both from an olfactory and a gustatory point of view.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-whisky-how-it-is-made\">Whisky: how it is made<\/h2>\n\n\n\n<p>The materials to produce a whisky are:<\/p>\n\n\n\n<p>water<\/p>\n\n\n\n<ul>\n<li>cereals: barley, rye, corn, wheat<\/li>\n\n\n\n<li>peat: used to dry the malt<\/li>\n\n\n\n<li>yeast<\/li>\n<\/ul>\n\n\n\n<p>The production process is in various stages:<\/p>\n\n\n\n<ul>\n<li><a href=\"#h-malting\">malting<\/a><\/li>\n\n\n\n<li><a href=\"#h-infusion-mashing\">mashing<\/a><\/li>\n\n\n\n<li><a href=\"#h-fermentation\">fermentation<\/a><\/li>\n\n\n\n<li><a href=\"#h-distillation\">distillation<\/a><\/li>\n\n\n\n<li><a href=\"#h-maturation\">maturation<\/a><\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2024\/03\/whisky-come-si-fa-03.webp\" alt=\"Cantina di invecchiamento del whisky\" class=\"wp-image-49144\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-malting\">Malting<\/h2>\n\n\n\n<p>In this first stage, the grain is soaked in water tanks for 48\/70 hours and then laid on a floor &#8211; malting floor &#8211; to germinate.<\/p>\n\n\n\n<p>Only barley germinates, while all other cereals do not. To the harder cereals &#8211; maize, wheat, rye &#8211; barley is added to serve as a starter for fermentation.<\/p>\n\n\n\n<p>Then the grain dries in special ovens, called <em>klin<\/em>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-infusion-mashing\">Infusion \/ Mashing<\/h2>\n\n\n\n<p>Water is an essential raw material for a quality end product. This is why the oldest distilleries are near watercourses.<\/p>\n\n\n\n<p>Next step is called mashing, i.e. the dried malt is ground and mixed with water in large vats, i.e. mash tuns, and brought to a temperature of no more than 80 to 85 \u00b0C. Then, the result is filtered.<\/p>\n\n\n\n<p>The purpose of this stage is to create a non-alcoholic solution in which the sugars are dissolved. The sugars, once hydrated, combine into chains that make them available for fermentation.<\/p>\n\n\n\n<p>In fact, the result of this phase is the <em>Wort<\/em>, i.e. a non-alcoholic <em>Wort<\/em>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-fermentation\">Fermentation<\/h2>\n\n\n\n<p>The <em>Wort<\/em> is cooled and brought below 20 \u00b0C to allow the yeasts to proliferate. It is then decanted into a container called a washback. The yeasts feed on sugars and develop heat and carbon dioxide.<\/p>\n\n\n\n<p>Fermentation lasts from 48 hours to a few days. The time varies according to the producer&#8217;s recipe.<\/p>\n\n\n\n<p>Fermentation takes place in containers, either steel or wood.<\/p>\n\n\n\n<p>The result of this phase is similar to beer and is called <em>Wash<\/em>. <em>Wash<\/em> has an alcohol content of 7 &#8211; 9 \u00b0C.<\/p>\n\n\n\n<p>What remains of the Wort, i.e. the waste, is used for cattle feed.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-distillation\">Distillation<\/h2>\n\n\n\n<p>In distillation, the wash is divided into two parts:<\/p>\n\n\n\n<p>water and processing residue: remain inside the still<\/p>\n\n\n\n<p>the alcohol part is distilled in alternating phases, up to the desired percentage of alcohol<\/p>\n\n\n\n<p>There are two types of distillation:<\/p>\n\n\n\n<ul>\n<li>Pot still<\/li>\n\n\n\n<li>Coffey still<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"670\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2024\/03\/whisky-come-si-fa-02.webp\" alt=\"Fase della distillazione del whisky\" class=\"wp-image-49138\"\/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-pot-still\">Pot still<\/h3>\n\n\n\n<p>This method is the oldest and most widely used by Irish brewers.<\/p>\n\n\n\n<p>A copper still is filled with Wash and heated to boiling point.<\/p>\n\n\n\n<p>Evaporation separates the water from volatile compounds such as flavourings and alcohol.<\/p>\n\n\n\n<p>The steam passes through the neck of the still inside coils that condense, lower its temperature and return it to a liquid state.<\/p>\n\n\n\n<p>The stills are made of copper because:<\/p>\n\n\n\n<ul>\n<li>a homogeneous temperature is achieved<\/li>\n\n\n\n<li>unpleasant sulphur compounds are eliminated in less time<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-coffey-still\">Coffey still<\/h3>\n\n\n\n<p>This method is named after its inventor <a href=\"https:\/\/en.wikipedia.org\/wiki\/Aeneas_Coffey\" target=\"_blank\" rel=\"noreferrer noopener\">Aeneas Coffey<\/a> in 1831. Coffey invented the column still, known as the continuous still. This still consists of two stainless steel columns. This method produces a purer product with a higher alcohol content.<\/p>\n\n\n\n<p>The Coffey still is mainly used in the United States and around the world.<\/p>\n\n\n\n<p>This method exploits the ascending effect of water vapour. This is introduced at the base of the first column, where it meets with the <em>Wash<\/em> that descends from above, thanks to a system of micro-perforated copper plates.<\/p>\n\n\n\n<p>The water vapour, when it meets the <em>Wash<\/em>, carries with it the alcoholic part and the aromas and separates them from the watery part.<\/p>\n\n\n\n<p>Then, the water vapour passes to the second column, where it condenses thanks to a system of cold coils. The heavier substances precipitate at the base of the column, while the more alcoholic and volatile parts condense in the upper layers.<\/p>\n\n\n\n<p>Each alcoholic strength has 3 levels:<\/p>\n\n\n\n<ol>\n<li>head<\/li>\n\n\n\n<li>heart<\/li>\n\n\n\n<li>tail<\/li>\n<\/ol>\n\n\n\n<p>Only the &#8216;heart&#8217; is kept, while the head and tail are discarded.<\/p>\n\n\n\n<p>&#8220;Head&#8221; is all those elements that have a lower evaporation point than ethyl alcohol.<\/p>\n\n\n\n<p>&#8220;Tail&#8221; consists of the higher alcohols and crude esters.<\/p>\n\n\n\n<p>&#8220;Head&#8221; and &#8216;tail&#8217; contain substances that are harmful to humans and are therefore discarded.<\/p>\n\n\n\n<p>This method is more economical and continues to feed the wash into the cycle. In fact, this method can proceed without interruption.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-maturation\">Maturation<\/h2>\n\n\n\n<p>Oak barrels are used for maturation and each producer decides whether to use second-pass bourbon barrels or second-pass casks from Sherry, Port, Madeira.<\/p>\n\n\n\n<p>In the <strong>United States<\/strong>, regulations require the<strong> use of charred virgin casks<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"668\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2024\/03\/whisky-come-si-fa-04.webp\" alt=\"Botti per il whisky\" class=\"wp-image-49135\"\/><\/figure>\n\n\n\n<p>Whisky is influenced by the type of cask used, size, climate and maturation time.<\/p>\n\n\n\n<p>For example, a whisky matured in bourbon barrels has a golden colour and has sweet flavours with hints of vanilla. In contrast, a whisky matured in sherry casks has a stronger colour and intense caramel notes on the palate.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-types-of-whisky\">Types of whisky<\/h2>\n\n\n\n<p>Whiskies are distinguished by origin:<\/p>\n\n\n\n<ul>\n<li><strong>Scotch whisky<\/strong>: Scotland<\/li>\n\n\n\n<li><strong>Irish whiskey<\/strong>: Ireland<\/li>\n\n\n\n<li><strong>American whiskey<\/strong>: United States of America<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"668\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2024\/03\/whisky-come-si-fa-05.webp\" alt=\"Vari tipi di whisky\" class=\"wp-image-49141\"\/><\/figure>\n\n\n\n<p>American whiskeys include:<\/p>\n\n\n\n<ul>\n<li><strong>Bourbon whiskey<\/strong>: contains 51% corn and is aged for at least 4 years in charred American oak casks<\/li>\n\n\n\n<li><strong>Straight bourbon<\/strong>: aged for 2 years<\/li>\n\n\n\n<li><strong>Rye whiskey<\/strong>: contains at least 51% rye and is aged for 4 years<\/li>\n\n\n\n<li><strong>Tennessee whiskey<\/strong>: maple charcoal filtered whiskey<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-whisky-when-it-was-born\">Whisky: when it was born<\/h2>\n\n\n\n<p>Scotland and Ireland dispute the paternity of this distilled spirit.<\/p>\n\n\n\n<p>However, the <strong>first document<\/strong> was found in the Annals of <a href=\"https:\/\/en.wikipedia.org\/wiki\/Clonmacnoise\" target=\"_blank\" rel=\"noreferrer noopener\">Clonmacnoise<\/a> (Ireland) and dates back to <strong>1405<\/strong>.<\/p>\n\n\n\n<p>In 1707, whisky became a symbol of American freedom.In 1749 <a href=\"https:\/\/en.wikipedia.org\/wiki\/Justerini_%26_Brooks\" target=\"_blank\" rel=\"noreferrer noopener\">Giacomo Justerini<\/a>, an Italian, fell in love with opera singer Margherita Bellino and moved to London. After their break-up he and George Jonson created the J&amp;B Blended Scotch Whisky.<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Whisky stages: malting of raw materials, mashing, fermentation, distillation, maturation in wooden barrels. 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