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The Scotch
Business
The manufacture of Scotch whisky, generally takes a really
awful amount of time. The process is an extremely draining
one, which may take a good number of years to make. On the
other hand, when the process is executed in the approved
manner, the product is definitely all that it promised to be
and more.
Roughly speaking, for about three days, barley is put into
huge water tanks. The increase in the level of moisture helps
to bring about the process of germination. Once the process of
germination is over, the barley is at that time shifted to the
malting section of the distillery from where it goes into
drums or malting floor as they are often referred to.
The whole intention of the process of germination is to change
the starch present in these grains into highly fermentable
sugars. During the fermentation stage, the yeast tends to feed
on it. Constant turning over of the barley makes certain that
the temperature is maintained at a constant level. Sheils, a
name by which a wooden shovel is also called, are made use of
to turn over the grains frequently, on a conventional malting
floor. In case the temperature goes beyond twenty-two degree,
the grains are likely to die and this will bring to a halt the
whole process since the starch will be unable to be changed
into sugar.
Next, the grain is heated in a kiln, in order to bring to an
end the prolongation of sugar utilization. The kiln tends to
evaporate any moisture present. In general, the kiln is a huge
structure standing about two stories in terms of height with
its top filled with holes to permit all the heat to escape. On
the lower floor, there are peat bricks, which are heated. In
the course of this heating process, the grain becomes dry and
then it assumes that peat like smell. The most
attention-grabbing feature of a distillery is its roof, which
is in the shape of a pagoda. Care should be taken not to heat
the malt over seventy degrees as there is a distinct
possibility of it being spoiled and ineffectual.
In the present times, a majority of the distilleries tend to
purchase all their malt requirements from the centralized
malting corporation. Then again, there are quite a few
distilleries, which still tow a traditional line and prefer to
do it by themselves.
Then the grain is broken up into grist and mixed with water in
the mash tubs in order for it to be heated up to about sixty
degrees. All through the mashing phase, the water is
completely changed for a minimum of four times in order to
take out the sediment. The wort is a by-product of the mashing
process. The wort needs to be cooled down before it is
combined with the yeast in a container that is known as a wash
back. Now this big container is at no time topped up since the
wort tends to froth a great deal because of carbon dioxide.
Then after a couple of days, the alcohol destroys all the
yeast. The final product of this series is known as a wash.
This comprises of an alcohol percent ranging between five to
eight percent.
The wash is then put into stills. The material used in these
stills is copper. The stills are then adjusted to a particular
shape ensuring that appropriate distillation takes place. The
still process is normally done twice though a few companies
tend to carry it out at least three or four times.
After the entire process is concluded, the brew is filled into
oaken casks and kept for a minimum of 8-12 years. |
