Have you ever wondered how Scotch whisky is actually made? Malt whisky is one of the iconic brands associated with Scotland and provides a great contribution to the economy. If you have ever wondered how it is made, the process is fairly simple although the factors that provide the variation in the taste of the final product are a little more complex.
The history and future of Scotch whisky is a fascinating one, however this guide is only designed to provide a basic understanding of the making of this globally recognised product. There is a wealth of information out there if you want to find out more or visit one of the many distilleries up and down the country that provide tours behind the scenes.
Where the magic happens! There are currently over 100 whisky distilleries in Scotland and the country is divided into 6 whisky regions with each region having general distinctive characteristics in flavour although there are exceptions. The main regions are Campbeltown, Islay, Lowlands, Highlands. Speyside and the Islands.
Believe it or not, there are only ever 3 ingredients that make up single malt Scotch whisky, malted barley, water and yeast. The variations in flavour are down to the production process and the skill of the Master Distiller
The first step of the process is called malting. Barley is soaked in water and then the seeds are allowed to germinate, during germination enzymes turn the starch within the barley into soluble sugars. Germination is stopped by drying the barley in a kiln oven and peat might be burned at this stage to give the distinctive smoky flavour found in some whiskies.
Only a handful of distilleries in Scotland still have malting floors, where the barley grains are spread out and turned by hand as they dry out and germinate, most distilleries now use drying drums.
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