WHISKY JOURNAL

Whisky – the most complex spirit ever made

The Blog

Whisky – the most complex spirit ever made

April 20, 2022

Whisky is one of the most complex spirits in the world. It takes many years to make and has a unique flavour that is unlike any other spirit. There are many different types of whisky, but all of them share the same distinct complexity that makes whisky so special.

In this article, we will discuss the process of making whisky and why it is so complex. We will also take a look at the whisky sill, which plays an important role in the production of this unique spirit.

How is whisky made?

The process of making whisky is long and intricate and has been perfected over centuries. Whisky is made from grain, which is fermented and then distilled.

The importance of the right grain

The type of grain that is used, as well as the climate in which it is grown, will affect the flavour of the whisky. Whisky is primarily made from barley, but other grains such as wheat, rye and corn can also be used. The combination of these grains is known as the mash bill. This is because the grains are mashed (or ground) down before they are fermented.

The process of drying the grain with peat smoke is known as ‘kilning’. Depending on where the whisky is made, the grain might be dried by peat smoke before it is mashed. This adds a distinct smoky flavour to the whisky.

Peat is a type of moss that is found in bogs and marshy areas and is used as fuel. When it burns, it emits a lot of smoke which is full of flavour compounds. These flavour compounds are absorbed by the grain and give the whisky its smoky taste

Fermenting the grain

After the mash bill has been determined, the next step is to begin the fermentation process. This is where yeast is added to the mixture and breaks down the sugars in the grain, which produces alcohol.

After the grain has been mashed, it is mixed with water and heated. This produces a liquid called wort. The wort is then cooled and transferred to fermentation tanks where yeast is added.

The yeast causes the wort to ferment and produces alcohol and carbon dioxide. The type of yeast used will determine the final flavour of the whisky. Whisky yeasts are typically classified as “top-fermenting” or “bottom-fermenting”. Top-fermenting yeasts produce a more fruity flavour while bottom-fermenting yeasts produce a more earthy flavour.

The fermentation process takes around 48 hours and the alcohol content of the wort is typically around 12%.

Moving on to distillation

The fermented liquid (known as wash) is then distilled. The type of still used will also affect the final flavour of the whisky.

Distillation is the process of heating the liquid and collecting the vapours that are produced. These vapours are then condensed back into a liquid form, which is known as spirit.

Most single malt whiskies are distilled in copper pot stills. The copper helps to remove sulphur-based compounds from the liquid which can give it an “off” taste.

The distillation process takes around eight hours and the final alcohol content of the spirit is around 70%.

The spirit is then placed in oak barrels to mature. The length of time that it spends in the barrel will depend on the type of whisky being made.

How does the distillation process work?

Distillation is the process of heating the liquid and collecting the vapours that are produced. These vapours are then condensed back into a liquid form, which is known as spirit.

The most important tool in whisky distillation is the still. The shape of the still is important as it affects the alcohol content and the flavour of the whisky. The most common type of still used for whisky distillation is the pot still. Called a pot still because of its shape, it is a large, round vessel with a small neck and a lid. Pot stills have been used for centuries and are still used today to produce the majority of whisky, while this might seem oddly archaic at first glance, there is a good reason that the copper pot still is still and mainstay of the whisky industry.

The pot still is made of copper because this metal is an excellent conductor of heat. This means that the spirit can be heated evenly, which is important in order to produce a high-quality whisky.

Other forms of still include the column still and the hybrid still. The column still is a taller, narrower version of the pot still. It has a number of plates inside it, which help to separate the alcohol from the water. The hybrid still is a combination of the pot and column stills that combines the best features of both.

How maturation makes the difference

The next step in making whisky is maturation. Maturation is the process of ageing the spirit in oak barrels. This helps to develop the flavour and character of the whisky.

There are a number of different factors that can affect the maturation process, such as the type of barrel that is used, the climate and the length of time that the spirit is left to mature. The most important factor in maturation is the type of barrel that is used. The barrels must be made of oak, as this helps to impart flavours into the whisky. The next step is to fill the barrel with water. This helps to open up the pores in the wood, which allows the spirit to seep in and extract flavour from the wood.

After a period of time, usually around two years, the water is drained off and replaced with whisky. The whisky will then be left to mature for a period of time, which can be anything from ten years to over twenty.

Why use oak barrels?

Oak barrels are used because they are porous, which allows the whisky to seep in and extract flavour from the wood. The oak also helps to impart flavours into the whisky, such as vanilla, spice and dried fruit. The type of oak used is important too. American white oak is often used for bourbon, while European oak is used for Scotch whisky.

The size of the barrel is also important, as this will affect the surface area to volume ratio. A small barrel will have a greater surface area to volume ratio, which means that more of the whisky will come into contact with the wood. This will result in a more intense flavour. A larger barrel will have a lower surface area to volume ratio, which means that less of the whisky will come into contact with the wood. This will result in a more mellow flavour.

What’s the difference between single malt and blended whisky?

Single malt whisky is made from 100% malted barley. The barley is first germinated and then dried in a kiln. After that, it is ground into a grist and mixed with water to create a mash. The mash is then left to ferment before being distilled in a pot still.

The benefit of a single malt whisky is that all the flavours come from a single source, the malted barley. This means that the whisky can be very complex. However, single malt whiskies can be expensive as they require a lot of time and effort to produce.

Blended whisky, on the other hand, is made from a mixture of different types of grain, including wheat and rye. Blended whiskies are made by mixing together different types of whisky, which can come from different distilleries or even different countries. The most common type of blended whisky is a blend of Scotch and Irish whisky.

The exact recipe for a blended whisky is a closely guarded secret, as each blender tries to create its own unique flavour profile. Blended whiskies are usually lighter in body and flavour than single malt whiskies, making them more approachable for those new to the world of whisky.

The most complex spirit ever made

So, there you have it! A brief overview of how whisky is made. As you can see, there are many different steps involved in the process and each one contributes to the final product.

Whisky truly is the most complex spirit ever made and it’s this complexity that makes it so special and sought after by connoisseurs all over the world.