Every country has a different approach to making whisky, which will be discussed in detail at the beginning of each chapter. However, all are basically variations on the following rules.
Whisky is made from a cereal; some (or all) of it malted, that has been ground into a rough flour then mashed by passing hot water through the flour to extract a sweet liquid. This is cooled, yeast is added and the mixture ferments, turning into a crude beer. This is then distilled in either a pot or a column still. Because alcohol boils at a lower temperature than water, the alcohol vapours are released first. These are condensed into a clear, strong spirit which is then aged in oak casks.
Malt whisky is made exclusively from malted barley and is distilled twice (or occasionally three times) in pot stills. It is then aged in used oak casks for a minimum of three years. Grain whisky is made from either corn or wheat, with some malted barley. It is distilled in a column still to produce a lighter spirit with a high degree of alcohol, and aged in used casks for a minimum of three years. Blended scotch is a combination of grain and malt whisky.
Irish whiskey can be made in a...
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