Whisky production

Whisky production begins with mashing grains like barley, corn, or rye, then fermenting the mash with yeast to produce alcohol. The resulting liquid, called wash, is distilled to concentrate flavors and alcohol content, typically in copper stills. The distillate is aged in wooden barrels, which imparts complex flavors and color over time. During aging, whisky develops its character through interactions with the wood and oxidation. After maturation, it’s filtered and bottled. The process varies by type and region, but overall, whisky production combines careful fermentation, distillation, and aging to create the spirit’s distinctive taste.