Bulk Whisky

HOW ITS MADE

The general production process of whisky is usually the same across the different styles of whisky being made. Grains that can produce whisky include corn, wheat, barley, malted barley, rye, and malted rye. However, there are other factors including the country where it is made that affect production of the spirit. The following process is a general representation of the production of whisky. STEP ONE Malting All types of Whisky are started as a raw grain. Specifically for malt whisky, barley is used; this must be specially treated to properly access the sugars. The process of malting is when the barley is moistened and typically is allowed to germinate. During this process, an enzyme is releases that converts the starches into sugars in the barley. When the barley is heated to dry it out, the germination is cut off.   STEP TWO Mashing During this step, the sugars in the grain are extracted prior to fermentation. The chosen grain is ground up and put in a mash tub with hot water until they are agitated. It is typical that some ground malted barley is added to catalyze the reaction to turn starches into sugars, regardless of if they are making malt whisky or not.   STEP THREE Fermentation After the sugar has been extracted, the mash is ready for fermentation. The mash is now combined with yeast, which will convert the sugars in the liquid into alcohol. This process takes place in washbacks, which are giant vats that hold all the mixture and can take anywhere ranging from 48 to 96 hours. The flavor of the mixture will depend on the length of fermentation.   STEP FOUR Distillation During distillation, the alcohol content of the liquid will increase and will trigger both the good and the bad volatile components of the liquid. Throughout this process, the whisky is heated, condensed, and collected repeatedly. It occurs in stills, which are made of copper to get rid of unwanted odors and flavors in the spirit. There are many different types of stills used in the production of whisky depending on a variety of factors; the two most common types are pot stills and column stills.   STEP FIVE Maturation All whiskies are aged in wood containers, which are usually made of oak. One exception to this is corn whisky, which can be either aged or unaged. The type of oak that is used for the containers the whisky will mature is typically depends on the type of whisky that is being produced. During maturation, some of the alcohol content within the whisky will evaporate. Scotch is an example of a whisky that has a required minimum age for maturation.   STEP SIX Bottling After the maturation process is complete, the whisky will be bottled at a minimum of 40% ABV. In some productions of whisky, it may be chill filtered. This is a way to prevent the whisky from clouding when ice or cold water is added to the spirit. Large whisky brands may choose to bottle a large number of barrels from the warehouse.   Specifications available per product, please contact our Sales Team for more information   Certificates ISO 9001, ISO 22000, Lloyd’s Register