
Barley for Malting at Whisky Distillery, Scotland
This evening, I am providing an overview of the the somewhat complicated process for manufacture of malt whisky in Scotland.
Raw ingredients are barley, water and yeast ( all natural). The barley is malted to obtain sugars from the starch. This can be undertaken on an industrial scale by specialist maltsters or on the traditional basis at the distillery.

Maltings Furnace at Whisky Distillery, Scotland
The malted barley is steeped in hot water in a Mash Tun, as shown below.

Mash Tun, Whisky Distillery, Scotland
Next, the resultant liquid is transferred to containers called washbacks where yeast is added to facilitate fermentation. This results in a liquid similar to a beer, with alcohol content of about 8pct.

Fermentation in Washback at Whisky Distillery
After fermentation, the liquid is distilled, passing first through a wash still and then the spirit still.

Distillation at Whisky Distillery, Scotland
After distillation the spirit is transferred, after dilution with water to reduce alcohol content, to oak casks to commence the maturation process. This takes a minimum of three years but more commonly for periods of 10years, 12 years or longer, even up to 50 years in extreme cases.

Maturing Whisky at Distillery in Scotland
After the appropriate period of maturation, the whisky is normally ready for the palate.

Single Malt Scotch Whisky
Visiting a distillery and learning the basics of the whisky making process is recommended as part of a Scotland tour. In many cases distilleries are located in areas of scenic beauty, e.g. Speyside, which adds another dimension to the case for learning about aqua vitae which in turn forms Scotland’s single largest export industry.