Fermentation The wort is then cooled and passed into large tanks, which are traditionally made of wood. This is when the wort is combined with yeast, converting sugars into alcohol and carbon dioxide, releasing a symphony of aromas in the process. Once the yeast is added to begin the fermentation process, it can take 48 to 96 hours to ferment. The liquid at this stage is called wash and different yeast and fermentation times will influence the flavor of the whisky. Once fermentation has been completed, distillers are left with a liquid or wash that has an ABV of 7-10%. Distillation Distillation is the process used to increase the alcohol content of the mash, and whisky stills are usually made of copper. Through careful heating and condensing, the liquid is purified, separating the alcohol from impurities and allowing the spirit’s true character to emerge. There are two main types of stills used in whisky production: pot stills and column stills. In pot stills, the wash is placed in the still and heated. Since alcohol has a lower boiling point than water, the alcohol turns into steam, enters the still neck and lyne arm, and then travels to the condenser where the alcohol vapours return to liquid form. After one round through the pot still, the alcohol will have an ABV of around 20%. This process can be repeated two or three times for a final product with an ABV of 60-70%. Column stills, on the other hand, are more efficient than pot stills because they use a continuous process that eliminates the need to run several batches. They are most commonly used to produce rye, bourbon, American whiskies, and grain whiskies from Ireland, Scotland, Japan, Canada, and more. The wash is poured into the top of the still and passes through perforated plates. At the same time, hot steam rises from the bottom of the still. As the wash and the steam interact, any solids are removed, and the alcohol vapours begin to rise. Once they hit the plates, the vapours are condensed, which increases the alcohol content. As a final step, the vapours are fed into the main condenser. This process can produce whiskies with ABVs of up to 95%. There are also hybrid stills that are capable of employing both distilling techniques. The art of distillation yields the raw spirit, laying the groundwork for its maturation. Maturation The process of creating whisky doesn’t end with distillation. It moves on to the crucial stage of maturation, which is considered to be the most important part of the production process. Almost every whisky is aged in wooden barrels where the raw spirit is transferred. Here, it undergoes a transformative journey through time. During the ageing process, the whisky barrels are stored in warehouses, where they remain in dark and cool conditions, allowing the whisky to breathe and absorb flavors from the wood. The whisky undergoes a metamorphosis of taste and color, with each passing year adding depth and complexity until it’s finally deemed ready.The exact length of the maturation process may vary, but certain types of whisky have a minimum amount of time that they need to age. Bottling After the maturation process has been completed, the whisky is ready to be bottled. Some distillers filter the whisky to prevent it from becoming cloudy once it’s mixed with water or ice. Ultimately, bottled whisky must have an ABV of 40% or more Every step in the process is infused with respect and dedication, resulting in a liquid masterpiece that is worthy of admiration; from the humble barley to the exquisitely aged spirit. 34|LUXEBOOK |MAY 2024 MAY 2024 |LUXEBOOK|35
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