| The production of Scotch whisky takes a | | | | peat's smell. The pagoda style roof on a distillery |
| considerable amount of time. It is a tedious | | | | is the most distinct characteristic. The malt must |
| process that can last for years. However, when | | | | not be heated above 70 degrees or it will |
| it is done correctly, the product is one that is | | | | certainly be damaged and unusable. |
| worth the wait. | | | | Today, most of the distilleries buy all their malt |
| Barley is immersed in deep tanks of water for | | | | from a centralized malting company. However, |
| approximately three days. As the moisture | | | | there remain a select few that continue to be |
| increases it commences the germination process. | | | | traditional and do it all themselves. |
| After the germination process, the barley is then | | | | The grain is milled into grist and mixed with water |
| moved to the malting segment of the distillery | | | | in mash tubs to be heated to sixty degrees. |
| where it will be placed into drums also known as | | | | During the mashing period the water is changed at |
| the malting floor. | | | | least four times to rid the tubs of sediment. The |
| The intention of the germination process is to | | | | byproduct of this mashing is known as wort. The |
| convert the starch in the grains into fermentable | | | | wort must be cooled before mixing with yeast in |
| sugars. This will feed the yeast in the | | | | what is called a wash back. This large container is |
| fermentation phase. Rotating the barley frequently | | | | never filled completely as the wort froths a lot |
| ensures the temperature will remain consistent. | | | | due to carbon dioxide. By the time two or three |
| Wooden shovels known as sheils are used to turn | | | | days have passed, all the yeast is killed by the |
| the grains on a traditional malting floor. The grains | | | | alcohol. The final product of this cycle is called |
| will die if the temperature reaches above 22 | | | | wash. It contains five to eight percent alcohol. |
| degrees, and will halt the entire process as the | | | | The stills in which the wash is placed are made of |
| starch will not be converted to sugar. | | | | copper and are regulated to a particular shape |
| The grain is then kilned to stop the continuation of | | | | that allows for proper distillation to occur. The still |
| sugar consumption because the kiln will absorb | | | | method is usually completed twice, but some |
| any moisture. In general, a traditional kiln is a | | | | companies do it three times or more. |
| building standing two stories tall with the top | | | | After the entire method is complete the brew is |
| perforated to allow all heat to escape. The ground | | | | then placed in casks made usually of oak, for a |
| floor contains peat bricks that are heated. During | | | | minimum period of eight to twelve years. |
| this process the grain is dried and absorbs that | | | | |