WHISKEY

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WHISKEY
BY ASHWINI SHINDE (Lecturer Food
and Beverage Service)
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Manufacturing process include
Germination
Malting
Kilning
Mashing
Fermentation
Pot still
OR
Distillation
Patent Still
Maturation
Compiled by Ashwini Shinde
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MALTING

• The grains like barley, rye or any other grains
  are soaked in water.
• At this stage the grains absorb maximum water and
  hence start germinating.
• When the grains are germinating, the sugar
  content in the grains is maximum and this is the
  point where the germination should be stopped.

Compiled by Ashwini Shinde
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• The germination process is stopped by roasting
  the grains in kilns.
• Roasting helps to impart the flavor in whiskey
  and it also gives color to the whiskey.
• After roasting the grains are coarsely ground.

Compiled by Ashwini Shinde
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MASHING

• The coarsely ground malted grains are mixed with
  calculated amount of hot water in a giant
  circular arm machine extracting the fermentable
  sugars present in the grains.
• Then the water is drained off and collected for
  the fermentation, this process is repeated for 4
  to 5 times and the left over is sent to cattle
  fields.
• The liquid obtained is called as wart or mash.
• The mash then obtained is sent to fermentation
  tanks where the fermentation process carries out.

Compiled by Ashwini Shinde
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FERMENTATION

• Carefully Calculated amount of Yeast is added in
  the mash to start the process of fermentation.
• Yeast converts the sugar in to alcohol and
  leaves carbon di oxide and heat.
• The carbon di oxide is allowed to evaporate.
• The temperature of fermentation tanks is
  controlled throughout the fermentation process.

Compiled by Ashwini Shinde
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DISTILLATION

• the liquid obtained after fermentation is sent to
  the distillation units where the spirit is
  obtained.
• Distillation process depends up on the type of
  whiskey to be manufactured.
• There are two types of distillation processes
• Pot still
• Patent still

Compiled by Ashwini Shinde
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MATURATION

• After the distillation process the spirit is
  diluted and stored in wooden casks for
  maturation.
• The casks are usually made of oak wood and are
  roasted from inside so that maximum flavor and
  color can be imparted in the whiskey
• This is the most important stage in the
  development of the whiskey as it gets mellower
  and flavorful.

Compiled by Ashwini Shinde
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• Thank you!!!!