Whisky production uses pot stills with a special shape of steam dome that affects the resulting taste. Not everyone prefers a steam dome in the shape of a swan's neck, some poeple, for example, prefer whisky from a steam dome in the shape of a needle. For this reason, we offer a number of variations of these technologies and try to accommodate every customer. We always consult with the customer individually on the type and layout of the technology.
We can also equip the whisky boilers with a rectification column, which allows us to produce not only whisky but also spirits from fruit fermentations. The direction of the spirit vapours through and out of the rectification column is changed manually by means of three-way valves on the spirit pipe.
Basic raw materials for production according to their names:
Irish and Scotch whiskey: barley and yeast - traditional double-boiler still
American whiskey: more than 50% corn - traditional double-boiler still
Canadian whiskey: predominantly rye - traditional double-boiler still
An example of Irish or Scotch whiskey production:
The first step in whisky production is the preparation of the malt. Barley is soaked in water and allowed to germinate, which triggers enzymatic processes that break down complex sugars into simpler ones. The germinated barley must be dried and cooked, then the roasted barley is chopped and soaked in hot water. The process then proceeds to fermentation to produce ethanol, of which 5-10 % is present in the malt at this stage.
This is followed by double distillation, which gives the whisky around 70 % alcohol. Irish whiskey is even triple distilled, resulting in an alcohol content of up to 85 %.
After distillation, the whisky is diluted to what is known as cask strength, meaning that the whisky is at 60% alcohol at this point.
The whisky is then ready for the maturation process, which takes place in oak casks, usually after sherry or bourbon. The law requires that whisky must be matured in casks for a minimum of three years. Approximately 2% of the whisky evaporates from the cask each year during the maturation period.
Last steps after maturation. The whisky is diluted to at least 40% and bottled.
Spare parts catalogue for download here.