![]() ![]() The type of whiskey produced, however, is dependent on many factors. This is the process in the most simple form. As they age, they are blended with other whiskies to create that particular brand’s signature flavor. Then the whiskey is transferred into casks or barrels where it is aged. This happens two or three times and in some special cases up to twenty times – each time the liquid becomes more alcoholic. During this distilling process, the alcoholic content is increased. This heats up the liquid and the vapors travel through a pipe at the top and come out the other side. From here it is placed in a still, such as a pot still or column still. This is fermented liquid that is ready to get distilled. So, after the wort is fermented, it becomes ‘wash’. Whiskey doesn’t need hops because it ages in oak barrels to balance the flavors. This helps add flavor to the beer and balances the sweetness. ![]() The only difference is that when making beer, they also add hops when producing the wort. Then the wort is fermented, by adding yeast, which converts the sugar to alcohol. In both processes, the grain is steeped in hot water for a time to release sugars. This same grain mash is the stuff that is also used to make beer. Whiskey is a spirit that is distilled from fermented grain mash. ![]()
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