The Production Process Of Whiskey
1、 Classification by raw materials
1. Malt whisky
After the raw materials undergo processes such as germination, drying, saccharification, and fermentation, they need to be distilled twice in a copper pot still, then condensed and fractionated, and finally aged in oak barrels.
A single distillery is called a single malt whiskey.
It best reflects the style and characteristics of the distillery itself and the local culture. Although all single malt distilleries follow the same production process, each whisky contains the DNA of each distillery, making exploration fun. This is also a major reason why whisky experts love this type of whisky.
Blending single malt from multiple distilleries is called blended malt whiskey.
Malt whisky is mainly produced in Scotland and is recognized as one of the best whiskies.
2. Grain Whisky
The raw materials for grain whiskey include corn, wheat, buckwheat, rye, oats, etc., as well as barley that has not undergone the malting process to become malt. Blended whiskey sold separately in bottles is more common on the market.
The Scots tend to use wheat; Corn is often used as a raw material for grain whiskey in Ireland, Japan, Canada, and other regions. Generally speaking, whiskey produced from corn has a fuller and more rounded taste than wheat.
Grain whiskey is distilled in a column still, usually with a short aging time and a relatively light and mild flavor, which is not as rich in layers as malt whiskey.
3. Blended Whisky
Blended whiskey is the most common type, and 90% of whiskey worldwide belongs to this category. Blended whiskey can be mixed with malt and grain whiskey, and the blending ratio used by different regions and distilleries also varies, so the flavors produced by each distillery are different. There are also malt whiskey distilleries that specialize in producing blended whiskey and do not produce single malt whiskey themselves.
2、 Classification by place of origin
1. Scotland
Throughout the whisky world, Scottish whisky dominates, with famous brands such as Macallan, Glenfiddich, Johnnie Walker, and Ballantine's being Scottish whisky.
Scotch whisky has strict regulations: it must be saccharified, fermented, distilled, and matured in distilleries within Scotland; The alcohol content of the original liquor obtained after distillation should be below 94.8 degrees; Must be aged for at least 3 years in a bonded warehouse or in oak barrels at a "certain licensed location"; It is not allowed to use additives other than water and alcohol caramel; The alcohol content of bottled whiskey should be above 40 degrees, etc.
There are six major sub regions for Scottish whisky, namely: Lowlands, Highland, Speyside, Islay, Islands, and Campeltown.
According to the selection of raw materials, Scottish whisky can be further divided into 5 categories: single malt, single grain, blended malt, blended grain, and blended whisky.
After distillation, Scotch whisky will be aged in oak barrels for at least 3 years. However, in fact, many distilleries' maturation time is far beyond this, and the entry-level whisky of major well-known brands usually starts in 10 years.
Scotch whisky is generally aged in barrels such as Shirley, Bourbon, and Potter barrels. Unlike American bourbon whiskey, Scottish whiskey never needs to be aged in new oak barrels.
2. Ireland
Almost all Irish whiskey is blended and commonly used as raw barley, wheat, rye, and buckwheat. Compared to Scottish whisky, Irish whisky generally has a softer, rounder, less stimulating taste, with a slight vanilla aroma, as well as caramel, dried fruits, almonds, apples, and vanilla flavors, making it the most acceptable. For entry-level whisky, consider starting with Irish whisky.
Scots use peat as a fuel for baking malt, and during the process, some phenolic substances contained in peat adhere to the malt, producing a peat smell. Ireland uses coal as fuel, so it does not produce a peat smell and has a smoother taste than Scottish whiskey.
Scottish whiskey mainly uses two distillations, while Irish whiskey uses three distillations to make the wine purer and uses a pot still with a capacity three times that of a regular copper pot still for Scottish whisky, which brings a unique flavor.
3. United States
Two common American whiskies
The main ingredient of Bourbon Whiskey is corn, with a proportion of at least 51% and a maximum of 80%. If it exceeds 80%, it will be classified as' corn whiskey '. Except for corn, it is generally barley, wheat, or rye. Usually, bourbon whiskey with higher corn content has a sweeter taste, while whiskey with rye added will be more spicy.
Bourbon whiskey has no limit on the aging time in barrels, only requires the use of freshly baked oak barrels, and does not necessarily require the use of American barrels.
Although there are no requirements for the aging time in regulations, if bourbon whisky is aged in oak barrels for more than 2 years and the color, aroma, and flavor of the liquor are not changed through additives, it can be called a straight bourbon Whiskey.
Overall, bourbon whisky has a sweeter taste than Scotland, with less smoky and peaty flavors.
Tennessee Whiskey has almost the same regulations as Bourbon, with the difference being that Bourbon is produced from an unlimited source, but Tennessee whiskey can only be produced in Tennessee.
In addition, Tennessee whiskey needs to be filtered with charcoal before being loaded into oak barrels, resulting in a softer and slightly smoky flavor.
4. Japan
Japanese whiskey originated from Scottish whiskey, and not only was its production process and equipment derived from it, but the wheat used for brewing and the peat used for smoking and baking wheat were also imported from Scotland and the United Kingdom. Therefore, Scottish whiskey is often found in Japanese whiskey
5. Canada
Almost all Canadian whiskey is blended whisky and can be made from various ingredients, most of which are fermented, distilled, matured, and mixed before bottling. Overall, Canadian whisky has a lighter body and is the most suitable whisky for blending.
3、 Classification by production process
1. Single barrel, double barrel, three barrel, four barrel whiskey
If the maturation process of whisky only uses a single oak barrel, then it is called a single barrel whisky, this approach is to emphasize a distinct personality.
Double barrel whiskey: Whiskey aged in two different oak barrels is mixed together, or aged in one barrel before being aged in another barrel. This type of whiskey is often more complex.
Three barrels of whiskey: Mix three aged barrels of whiskey together, or experience three different barrels before and after maturation.
Four barrels of whiskey: New oak barrels, bourbon barrels, sherry barrels, and wine barrels are used to achieve a diverse and balanced style.
2. Sherry barrels and bourbon barrels of whiskey
The vast majority of whiskey's flavors are imparted by oak barrels, so the choice of oak barrels can be said to be of utmost importance. Currently, common ones include bourbon barrels, sherry barrels, rum barrels, etc. Different barrels can impart different flavors to whiskey.
Whiskey cooked in sherry barrels has a full bodied and rich fruity flavor, with flavors of pepper, caramel, dried fruits, and oranges, as well as a deep amber color.
Whiskey matured in bourbon barrels will present a light golden yellow color, with a soft and delicate body, mainly characterized by elegant floral and woody aromas. The color, aroma, taste, and body of the whiskey are generally not as rich as those aged in sherry barrels.
3. Case Strength
Barrel strength, also known as barrel strength, refers to whiskey that is diluted without water and bottled directly from oak barrels. The alcohol content is usually between 55% -60%. It is the most authentic type of whisky, which best reflects the taste of whiskey in wooden barrels and the style of the distillery.
4. OB and IB whiskey
Whiskey bottling terminology
OB=Official/Original Bottling, which means official or original bottling. The distillery is responsible for both distillation, bottling, and sales.
IB=Independent Bottling, which means that the distillery is only responsible for distillation, and the bottling and sales of the liquor are the responsibility of the distiller.
