Whiskey is famous all over the world, and the art of making it has been perfected as it has been handed down through generations. However, despite whiskey’s long history and popularity, many people are still asking “how is whiskey made?” So, whether you’re interested in trying to make your own or simply wish to know more about the origins of your amber glass of Jameson’s, here is our insight into the art of whiskey distilling.
Table of Contents
How Is Whiskey Made?
Malting the Grains
The first step to brewing whiskey is selecting and then malting the grains – usually barley. Malting is necessary to access the sugars in the grains that start the fermentation process.
To malt grains, they must first be dampened, germinated, and allowed to partially sprout, then they are fast dried to stop the growing process. This releases an enzyme known as amylase which begins to break down the starches in the grain into sugar.
Making the Mash
The malted barley is then mixed with other grains such as hops and some warm water to create what is known as a mash or a wort–a porridge-like substance that is rich in sugar.
Sour mash Whiskeys, such as Jack Daniel’s, use a “mother mash” that is similar to a sourdough starter. This “mother mash” is looked after and constantly taken from to create new whiskey batches, ensuring every barrel tastes the same.
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Fermentation
Once the mash has been made and allowed to steep in liquid, brewers can proceed to ferment it. At this stage, yeast is added to begin safe fermentation, and then the substance is left in a vat or a “washback” for 48 – 96 hours to ferment. The yeast will begin to eat the sugars in the mash and release alcohol. The longer the mash is left to ferment, the stronger the product will be.
To see this elaborate process in action, simply head down to your local craft distillery and stillhouse where you can check out their mash fermenting.
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Distillation
After fermentation, you will be left with a product that is known as “distiller’s beer” that will be anywhere between 5% and 10% ABV. This can then be bottled and kept as beer, however, to create whiskey, you will need to proceed to the distillation stage.
Distilling super-heats the beer, separating the ethanol, methanol, and water, and leaving a substance with a much higher ABV, usually around 20%. This process can be repeated until the resulting whiskey has the desired alcohol content, which can often rise as high as 60%. The first and last few centiliters will be discarded due to unwanted taste and a high methanol content (the bad stuff) and the rest is bottled.
Now you know all there is to know about the art of distilling whiskey. The process is intricate and has been handed down through generations, but it is all worth it for that great taste of an artisanal whiskey. So, next time you sit down with a great-tasting whiskey, you can really appreciate all the time, patience, and skill that has gone into it.