Manufacture of Whisky
The Whisky Making Process: The Journey from Grain to Bottl
Whisky making is a complex process that combines traditional craft techniques, careful selection of ingredients and time. And it is the quality of all the ingredients that we care about, which is why our Prague Whisky is so delicious. While the specifics of each whisky may vary, the basic steps of production are mostly similar. Here is a detailed look at the whisky making process:
1. Selection and Preparation of Raw Ingredients
The key ingredients for making whisky are grain, water and yeast. Grain Malted barley (malt whisky), corn (bourbon), rye (rye whisky) or a blend of different grains (blended whisky) are used. Water: The quality of the water is essential. Many famous distilleries boast access to clean mountain springs. Yeast: Converts sugars into alcohol.
2. Malting
Sweetening consists of three steps. Soaking, germination and kneading. The aim of these processes is to break down the starch in the grain into fermentable sugars.
1. Soaking – The barley is soaked in water to start germination.
2. Germination – The germinating grain releases enzymes that break down starches into fermentable sugars.
3. Sprouting – Sprouting is stopped by drying on the spike, sometimes using peat t o impart a smoky flavor. Malting results in malt.
3. Milling and Mashing
Grind the malt to a coarse meal. The flour is mixed with warm water in a mash tun to release the sugars. This process can be repeated several times to extract up to 90% of the sugar… The resulting sweet liquid, called maltwort, is separated from the solid residue.
4. Fermentace
The wort is transferred to fermentation vessels (washbacks) where the yeast is added. Within a few days, the yeast converts the sugars into alcohol and produces a beer-like liquid with an alcohol content of around 4,5-8 %, called a mash wash.
5. Distillation
Distillation is the process by which alcohol is gradually separated. This process can be divided into several aspects and varies according to the type of whisky: Scotch single malt whisky: musí být dvakrát destilovaná v měděných destilačních
kotlích (pot stills) jde o vsádkovou (batch) destilaciOften triple distilled, which gives it a smoothness.třikrát destilovaná, což jí dodává jemnost. Bourbon and american whiskyUsually distilled in column stills. The result is a spirit called new make spirit with an alcohol content of around 55-85%.
6. Maturation
The distillate is stored in oak barrels where it is aged for several years. The type of cask greatly influences the taste of the whisky: o Bourbon cask: Adds notes of vanilla and caramel. o Sherry cask: Brings fruity and spicy notes. For example, Scotch whisky is required by law to be aged for a minimum of three years, but bourbon can be aged for a shorter period. During maturation, whisky acquires its colour and complex flavour through interaction with the wood and the surrounding environment.
7. Blending
In blended whisky, different spirits are mixed to create a consistent flavour profile.
8. Filtration and Bottling
Before bottling, the whisky is usually diluted with water to the required alcohol content (minimum 40 %).
Some whiskies are cold filtered to make them more stable and clear, while others retain their natural structure.
The Result is a Work of Art
Every step in the production of whisky is carefully controlled to ensure that the final product meets high quality standards. Whisky production is not just a technical process, but an art form that combines nature, tradition and human skill. A glass of whisky is thus not only a drink, but also a way of understanding history and culture. Try our Prague Whisky and you’ll understand what art is all about.