The procedure of Scotch whisky production. |
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The production of Scotch whisky takes time, a lot of time. It is a tedious process that can take years. However when it is done correctly, the product is one worth waiting for. For approximately three days Barley is submerged in water in deep tanks. During that time as the moisture increases the process of germination takes place. Once that is achieved the barley is then transferred to the malting part of the distillery, sometimes described as the malting floor, and placed in drums. To convert the starch in the grains into fermentable sugars that will feed the yeast in the fermentation stage is the sole purpose of the process of germination. To ensure that the temperature will remain consistent the barley is turned frequently. Wooden shovels known as Sheils are used to turn the grains on a traditional malting floor. If the temperature rises above 22 degrees they will die and the whole process will stop as the starch will not become sugar... The grain is then kilned as to halt the continuation of sugar consumption the kiln will dry up any moister. Generally a kiln is a building standing two stories in height with the top perforated to allow all heat to leave. The lower floor contains peat bricks that are heated. During this process the grain is dried and takes on that peat like reek. The pagoda style roof on a distillery is the most noticeable characteristic. The malt must not be heated above 70 degrees or it will surely be damaged and unusable. Centralised malting companies supply most distilleries with their malt these days, but there are still a small number who prefer to remain traditional and do it themselves. Once the grain has been milled into grist it is placed with water in mash tubs that are heated to sixty degrees. During the mashing period the water is changed to remove sediment at least four times. The end product of mashing is called 'wort' and the 'wort' has to be cooled before mixing with yeast in what is known as a'wash back' which takes place in a large container that is never filled to the top, as due to carbon dioxide the 'wort' froths a lot. After two to three days all the yeast is killed by the alcohol and at the end of that cycle which is called 'wash' the product contains alcohol of between five and eight per cent.. The stills in which the wash is placed are made of copper and are regulated to a certain shape allowing for proper distillation to occur. The still method is usually run twice yet some companies do three or more. After all this is complete the brew is then placed in casks made of usually oak, for a period of eight to twelve years minimum.
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