While I have been writing about tasting and enjoying my new favourite Scotch, the Black Dog Triple Gold Reserve blended whisky, I have been wondering the actual process that is followed in preparing the 'water of life'. While I was researching about the ways Scotch is prepared I got to know the following which I am sharing with you guys today.
Barley, is first soaked in water for a period of 2-3 days and left out to germinate. The enzymes turn starch into sugars, and these get converted into alcohol. When the malt begins to sprout, it is dried so that the germination is stopped. Peat was normally being used for drying in the past. Then, the dried malt is grinded, and hot water is added to it. The starch gets converted into fermentable sugars. Liquid is drained off and sugars are converted into alcohol due to the addition of yeast strains. The type of yeast differs from case to case. During the Washback, the yeast strains convert wort into a liquid called wash that has around 10% alcohol, this process goes on for a couple of days.
We have a liquid with approximately 10% alcohol, but need to increase the alcohol by volume(ABV) and this is possible with distillation. Did you know, that it is very difficult to get an alcohol percentage of above 15% with natural fermentation. Hence, the process of distillation had to be invented to get liquids of higher ABV. The Black Dog TGR, as all other Scotch is distilled in Pot Stills. The 'wash' is boiled in a copper still and distilled. As alcohol's boiling point is lower than water, it vapourises faster and the vapours get collected at the neck, and they cool down again to condense back to alcohol. To get a higher percentage of alcohol, the distillation process is repeated in smaller still called 'Spirit still'. These are done twice or thrice. Now this spirit has an ABV of around 70%.
But wait, our TGR is not ready yet. It has to be matured, for at least 3 years. I will continue explaining the process in my next post soon. Till then, grab your favourite Scotch, the TGR and let the world wait while you savour the flavours in it.
Disclaimer: The above content is meant only for people above 25 years.
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| Barley heating and grinding |
Barley, is first soaked in water for a period of 2-3 days and left out to germinate. The enzymes turn starch into sugars, and these get converted into alcohol. When the malt begins to sprout, it is dried so that the germination is stopped. Peat was normally being used for drying in the past. Then, the dried malt is grinded, and hot water is added to it. The starch gets converted into fermentable sugars. Liquid is drained off and sugars are converted into alcohol due to the addition of yeast strains. The type of yeast differs from case to case. During the Washback, the yeast strains convert wort into a liquid called wash that has around 10% alcohol, this process goes on for a couple of days.
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| Copper Still |
We have a liquid with approximately 10% alcohol, but need to increase the alcohol by volume(ABV) and this is possible with distillation. Did you know, that it is very difficult to get an alcohol percentage of above 15% with natural fermentation. Hence, the process of distillation had to be invented to get liquids of higher ABV. The Black Dog TGR, as all other Scotch is distilled in Pot Stills. The 'wash' is boiled in a copper still and distilled. As alcohol's boiling point is lower than water, it vapourises faster and the vapours get collected at the neck, and they cool down again to condense back to alcohol. To get a higher percentage of alcohol, the distillation process is repeated in smaller still called 'Spirit still'. These are done twice or thrice. Now this spirit has an ABV of around 70%.
But wait, our TGR is not ready yet. It has to be matured, for at least 3 years. I will continue explaining the process in my next post soon. Till then, grab your favourite Scotch, the TGR and let the world wait while you savour the flavours in it.
Disclaimer: The above content is meant only for people above 25 years.
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