The process of making whisky begins with the malting of barley. This process consists of milling the malt to a coarse flour, which is called grist. The malted barley is then mixed with hot water in a mash tun, which is a large kettle. This allows the grains to break down the starch and sugar in the grain to release the alcohol. After a few hours, the solution is strained, and the remaining steam is heated to 95 deg C, where the final run takes place.
After the grains have been harvested, the next step is to convert the glucose into alcohol. The first step in making grain alcohol is the conversion of sugar into glucose. Whisky is made from barley grains, which are fermented in large malting floors. After the grains have been soaked, they are heated to stop the germination process, which prevents unwanted flavors from entering the whiskey. As the fermentation process is completed, the alcohol evaporates, leaving the whisky clean, clear, and smoky.
The first step in the process is to make the wash. The grains are mashed in a mash cooker, and the hot water cooks the grains. Enzymes activate the starch in the grain, converting the starch into fermentable sugars. This liquid is then separated from the solids, or feints. After this, the distillate is then aged in oak barrels to remove imperfections. The process is similar to that of beer, but there are some key differences.