Information about Wine Type
Malt whisky is produced by a pot still process:
Malting: Barley is soaked in water and allowed to germinate (this lasts 8-12 days). This produces the green malt. Kilning: Germination is stopped by drying in a kiln. Mashing: The dried malt is ground and mixed with water in a large (1-15 tonnes) circular container (a mash tun). The liquid--called the wort--is drawn off through perforations in the floor to be used at the next stage. 1 tonne of malt produces 5000 liters of wort. There are three extractions with water, temperature is critical to ensure the right point for the enzymes to break down the starch. Fermentation: This takes place in large vessels called washbacks, and lasts ~48 h. It is rapid, can be violent, typically at temperatures of ~35°. A second bacterial fermentation (with bacteria from the malt) occurs with lactobacillus to reduce acidity. By the end of the process, there is 5-8% alcohol. Whether this is performed in wood or steel may affect the flavor of the whisky. Distillation: There are two distillations. In the Wash Still, the fermented liquid--the wash--is distilled to give the low wines, at ~ 21% alcohol. In the Spirit Still, the low wines are distilled, in a smaller container, to give three fractions: first (foreshots) and last (feints) which are returned to the Spirit Still to be included with the next low wines (increasing the alcohol to the necessary 28% for this distillation), and the middle, the cut, which becomes the potable spirits. The decision as to when to start, and even more critically to end, the cut has a major impact on flavor: as the cut is extended, the alcohol declines, but the inclusion of more congeners gives a heavier whisky. The level of choice is a proprietary matter. The still is basically a copper kettle with a narrow neck that curves to enter the condenser. The exact design of the Spirit Still is felt to be an important determinant of the nature of the spirits; for example, the height of the still affects the nature of volatile vapors that are collected. Maturation in oak removes harsh elements, adds color, and may take >15 years.
Manzanilla