4724 x 3928 px | 40 x 33,3 cm | 15,7 x 13,1 inches | 300dpi
Informations supplémentaires:
Whisky, or whiskey, refers to a broad category of alcoholic beverages that are distilled from grains and aged in oak casks. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize or corn. Mashing & Fermentation The dried malt (and in the case of grain whisky, other grains) is ground into a coarse flour called "grist." It is then mixed with hot water, in a large vessel called a mash tun. The grist is allowed to steep. This product is referred to as "mash." This process dissolves the sugars which were produced during malting, producing a sugary liquid known as "wort." The wort is then transferred to another large vessel called a "wash back" where yeast is added, and the wort is allowed to ferment. The resulting liquid, now at about 5-7% alcohol by volume (abv), is called wash and is very similar to a rudimentary beer. The next step is to use a still to distill the wash - which will result in a purer form of alcohol. There are two types of stills in use for the distillation, the pot still (for single malts) and the Coffey still (for grain whisky). All Scotch Whisky distilleries distill their product twice except for the Auchentoshan distillery, which retains the Lowlands tradition of triple distillation. For malt whisky, the wash is transferred into a wash still. The liquid is heated to the boiling point of alcohol, which is lower than the boiling point of water. The alcohol evaporates and travels to the top of the still, through the "lyne arm" and into a condenser - where it is cooled and reverts to liquid. This liquid has an alcohol content of about 20% and is called "low wine." The low wine is then distilled a second time, in a spirit still. The distillation is divided into three "cuts." The first liquid or cut of the distillation is called "foreshots" and is generally quite toxic. These are generally saved for further distillation. It is the "middle cut" that the stillman is looking for - it is the midd
