Information about Wine production
Grain whisky is produced by a continuous still process:
Malting is the same. Mashing uses a proportion of malted barley and unmalted cereals (which are cooked under steam pressure). The wort is collected at a lower specific gravity than for malt whisky. Fermentation is the same. Distillation is performed in a patent still (or Coffey still). It consists of two parts. The wash is fed into the top, steam is fed into the bottom, of the analyzer. The steam boils the wash at the top, and the mixture of hot spirit vapors and steam goes into the bottom of the rectifier. It rises up a series of plates and condenses to be collected as spirits. The cool pipe that provides the condensing medium contains the cold wash, which runs down the rectifier and is heated to enter the analyzer. Maturation takes place in oak, but because of the lighter quality of grain whisky, does not require as long as for malt whisky.
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