The Water of Life
How Whisky Is Made
From humble grain to liquid gold, discover the centuries-old craft that transforms barley, water, and time into the world's most celebrated spirit.
3 years
Minimum Age (Scotch)
Malted Barley
Key Ingredient
Copper Pot
Still Type
40-46%
Typical ABV
The Production Process
Five steps from grain to glass
Malting
Awakening the Grain
Barley is soaked in water and spread on malting floors to germinate. This activates enzymes that convert starches to sugars. After a few days, the germination is halted by drying in a kiln, sometimes over peat smoke for that distinctive smoky character.
๐ก Fun fact: Some distilleries still turn the malt by hand using wooden shovels called 'shiels'
Mashing
Creating the Sweet Wort
The dried malt is ground into 'grist' and mixed with hot water in a large vessel called a mash tun. This extracts the sugars, creating a sweet liquid called 'wort'. The remaining solids (draff) often become cattle feed.
๐ก Fun fact: The water temperature is carefully controlled, too hot kills the enzymes, too cold doesn't extract enough sugar
Fermentation
Birth of the Wash
Yeast is added to the wort in large wooden or steel vessels called washbacks. Over 2-3 days, the yeast converts sugars to alcohol, creating a beer-like liquid called 'wash' at around 8% ABV. The yeast strain significantly affects the final flavor.
๐ก Fun fact: You could technically drink the wash, it's essentially a strong, hopless beer
Distillation
The Heart of the Spirit
The wash is heated in copper pot stills. Alcohol vaporizes before water, rises through the still's neck, and condenses back to liquid. Most Scotch is distilled twice; Irish whiskey often three times. Only the 'heart' of each run is kept, the 'heads' and 'tails' are redistilled.
๐ก Fun fact: The shape of the still affects flavor, tall stills make lighter whisky, short stills make heavier, more flavorful spirit
Maturation
The Magic of Time
New make spirit enters oak casks, often ex-bourbon or sherry barrels. Over years, it gains color, smoothness, and complexity from the wood. The spirit expands into the wood in summer and contracts in winter, extracting flavors. The longer the maturation, generally the more complex the whisky.
๐ก Fun fact: About 2% evaporates each year, the 'angel's share'. In Scotland, that's about 20 million liters annually!
Whisky Around the World
Each region has its own distinct style and traditions
Scotch Whisky
Scotland
Must be aged minimum 3 years in Scotland. Ranges from light Lowland malts to heavily peated Islay whiskies.
Irish Whiskey
Ireland
Typically triple-distilled for extra smoothness. Known for its approachable, slightly sweet character.
Bourbon
USA (Kentucky)
Must be made from at least 51% corn and aged in new charred oak barrels. Rich, sweet, and often vanilla-forward.
Japanese Whisky
Japan
Inspired by Scotch tradition but with meticulous Japanese craftsmanship. Often refined, elegant, and balanced.
Rye Whiskey
USA/Canada
Made from at least 51% rye grain. Spicier and drier than bourbon with peppery, herbal notes.
Did You Know?
Fascinating whisky facts to impress your friends
Whisky vs Whiskey
Scots and Canadians spell it 'whisky'. The Irish and Americans add the 'e' to make 'whiskey'. A simple way to remember: countries with an 'e' in their name (Ireland, United States) use 'whiskey'.
The Angel's Share
During aging, about 2% of whisky evaporates through the barrel each year. This loss is poetically called 'the angel's share'. In Scotland, angels drink about 20 million litres annually!
Why Copper?
Copper removes sulfur compounds that would make the spirit taste unpleasant. The more copper contact, the lighter and more refined the whisky. That's why still shape matters so much.
Age Isn't Everything
A 12-year Scotch aged in Scotland doesn't equal a 12-year whisky aged in Taiwan. Climate matters, whisky ages faster in warmer climates. Some young tropical whiskies are remarkably mature.
The Peat Mystery
Peat is decomposed vegetation compressed over thousands of years. When burned to dry malt, it imparts that distinctive smoky, medicinal character. Islay peat includes ancient seaweed, giving it maritime notes.
Cask Influence
Up to 70% of a whisky's final flavor comes from the cask. Ex-bourbon barrels give vanilla and caramel; sherry casks add dried fruit and spice; port pipes bring berry notes.
Ready to Explore Whiskies?
Now that you know how whisky is made, discover our collection of single malts, blends, and bourbon.