Whisky explanation

The process begins by moistening barley so it can germinate into malt; this is called malting. The water used comes from natural sources and determines the final flavour. Passing the water over peat gives the barley a smoky character. Regularly turning the barley controls the temperature and the germination process. Historically this was done manually on a malting floor, a labour-intensive process in which the barley had to be turned every four hours, 24 hours a day. Today this is done mechanically in drum maltings. After one week the barley is ready for further processing.

During the mashing process, the dried grains are finely milled in the mill. Water is then added to the mash tun. In the resulting grain mash, the starch is gradually converted into sugars. The liquid obtained is called wort. By stirring regularly, the liquid separates from the solid particles. The solid particles (draff) remain in the mash tun and are processed into animal feed.

The next important step is the fermentation of the sugars. By adding yeast, the sugars are converted into alcohol, releasing carbon dioxide, which causes foaming. The produced liquid is called 'wash' and has an alcohol content of approximately 7 to 8%. This all takes place in a washback. Traditionally these were made of wood, but many distilleries have replaced them with metal variants, which are easier to clean and more hygienic.

The final step in the whisky production process is distillation. The wash is heated in a copper pot still above its boiling point. Each distillery has its own unique stills. The wash is boiled in the largest still, the wash-still. Alcohol evaporates faster than water and rises into a curved pipe (lyne arm), where it condenses back into liquid. This product, low wines, contains approximately 25% alcohol. The liquid is distilled a second time in the spirit still, removing impurities.

The distillate is separated into three parts:

1. Foreshot (voorloop): Contains lower alcohols that are toxic.

2. Middle cut (middenloop): Contains ethanol and is suitable for consumption.

3. After-shot (naloop): Consists of higher alcohols; a small portion is retained in the distillate for aroma and flavour.

The quality of the distillate is checked using the spirit safe, an arrangement of glass chambers. The colourless liquid that remains, the spirit, contains about 60 to 70% alcohol.

After distillation the spirit is stored in oak casks for a minimum of three years, often much longer. Because of the limited number of oaks in Scotland, used casks were employed, such as sherry, port or American bourbon casks. Spanish sherry casks were cheaper than English oak, so they were used. When sherry casks became scarcer, producers switched to American bourbon casks, which became available after a single use.

Both the stills and the casks have a major influence on the flavour and character of the whisky. Sherry casks impart a sherry-like character, while bourbon casks add a hint of vanilla. During maturation ambient air can penetrate the cask, giving the spirit a unique character depending on the local climate. The portion of the spirit that evaporates during maturation is known as the 'Angel's Share'.

After maturation the spirit is diluted with water. Undiluted whisky is called 'Cask Strength' and is typically around 60% alcohol. When the spirit from a single cask is bottled, it is referred to as a 'Single Cask' whisky. More commonly, however, the spirit is blended with other vintages to ensure consistency; the youngest component determines the age statement on the bottle.

When whiskies from different distilleries are mixed it is called a 'Vatted Malt' or a 'Blend'. Some distilleries add caramel to deepen the colour; this does not affect the flavour.

Some distilleries transfer the spirit to a different type of cask after the normal maturation for extra aging, for example into port or Madeira casks. This additional aging usually lasts 6 months to 2 years.

In the Netherlands, whisky consumption is roughly 90% Scotch, of which 85% is blended Scotch and 5% malt whisky. The remaining 10% consists of Irish, American and Canadian whiskeys. Scottish and Canadian drinks are written as 'whisky', while Irish and American are written as 'whiskey'. Although production methods are similar, non-Scottish whiskies lack the specific Scottish climatic conditions and the distinctive character of a Scotch.

Differs due to the use of other grains, such as oats and wheat, in addition to barley. It is distilled three times