Whisky
Scotch Whisky. Malt whisky - Barley is malted by soaking it in water for up
to 2 days, after which it is spread out over a concrete floor where a controlled
environment causes the barley to germinate and secrete the all-important diastase
enzyme. It is this enzyme that makes starch soluble and capable of creating
sugars. At this stage the germination is halted by drying the barley over a
peat kiln. The peat smoke imparts it's flavour. The dried malt is then crushed
and mixed with boiling water in a mash tun. The mixture is agitated in order
to regenerate the enzyme, the excess husks are extracted and the resultant liquid
is known as wort. Cultured yeast is added and left to ferment for up to 3 days,
producing an alcoholic liquid called wash. The wash is first distilled in a
wash-still, creating a 'low wine' of 18-22% alcohol. The low wine then receives
a second distillation in a spirit-still during which the desired middle cut is
channelled off whilst the undesirable foreshots and feints are sent back to the
wash-still for further distillation. As this stage the spirit is 69-70% and
is piped into sherry or oak casks for maturation. The minimum maturation period
is 3 years, but is often in the region of 10-12 years.