How Is Grain Whisky Produced?

In a technical sense, all whiskey is grain whisky. Some countries designate a particular kind of whiskey based on the type of grain used or the maturing technique. For instance, all bourbons are grain whiskies subject to stringent restrictions to become bourbon.

One of the most well-known varieties of grain whisky is Scotch. Grain is the name for the whisky’s primary component. Any grain may be used. However, barley, maize, or rye are the most common. Maize, a sweet kind of corn, wheat, oats, and millet, has all been utilized in the past. You can even get rice-based whiskey in Japan. So, what is the core manufacturing process for grain whisky?

How Is Grain Whisky Produced?

The whiskey distillation in Scotland was considerably smaller than when it first began. The majority of whiskey was produced in modest pot stills on farms and consumed by the people. Grain whisky production was impossible until the continuous still (also known as the column still) was developed.

#1. Malting

Raw grain is the basis for all whiskey. A procedure known as malting, which involves moistening the barley and allowing it to sprout or germinate partly, causes the barley to release an enzyme that turns its starches into sugars. The barley is stopped from germinating when it is heated to dry it.

#2. Mashing

Before fermentation, the grain’s sugars must be removed. The grains are pulverized, added to a large vessel (referred to as a mash tun or tub), filled with boiling water, and stirred. Adding some ground malted barley is customary to aid in catalyzing the conversion of starches to sugars, even if the distiller is not producing malt whiskey.

#3. Fermentation

Fermentation happens when yeast and the mash or wort get together. The yeast eats up all the carbohydrates in the liquid and turns them into alcohol. This occurs in enormous vessels known as washbacks. The duration of the procedure may range from 48 to 96 hours, and the range of tastes produced by using various yeast strains and fermentation timeframes.

#4. Distillation

Distillation raises the liquid’s alcohol concentration and releases both beneficial and toxic volatile components. Copper is often used in still construction, which helps spirits be purified of undesirable taste and fragrance components.

#5. Maturation

Most whiskies are matured in wooden barrels. As the whiskey ages, some alcohol evaporates from the barrels kept in storage facilities. Additionally, there is a minimum age requirement for certain whiskies, like scotch.

#6. Bottling

Whisky is bottled at least 40% ABV after maturing. It may be chill-filtered or filtered in another manner to stop the whiskey from turning hazy when cold water or ice is added. A bottling run for most well-known whiskey brands includes a variety of barrels from the distillery’s storage facilities.

An interesting read: 7 Interesting Cream Cheese Facts.

Why Should You Try Grain Whisky?

Each grain distillery will give a varied flavor profile since grain formulations vary. Compared to single malts, grain whisky delivers a distinct flavor profile. Single grains have significantly lighter, more delicate tastes since they are distilled in column stills. Grain whiskies are excellent for folks who don’t like smoky whiskey since peat is used chiefly to provide smoky characteristics to malted barley.