Whiskey mash Prozess bei den Schottischen Dalmore eine große Brennerei in Alness, Schottland, ca. 20 Mi (32 km) nördlich von Inverness, Invernesshire, Großbritannien
3993 x 3308 px | 33,8 x 28 cm | 13,3 x 11 inches | 300dpi
Aufnahmedatum:
23. Juli 2013
Ort:
Alness, Scotland,
Weitere Informationen:
The Dalmore is a distillery in Alness, Scotland, located about 20 mi (32 km) north of Inverness. The waters of the River Alness (River Averon), which runs through the village, are used to produce its whiskies. The distillery is best known for producing a single malt scotch whisky of the same name. Its location and flavour qualify it as a "Highland malt". The Dalmore distillery is owned and operated by Whyte and Mackay Ltd, which is owned by United Breweries Group, a large Indian conglomerate. Mashing The ground down malt, which is called 'grist', is now added to warm water to begin the extraction of the soluble sugars. The water is normally from a pure, reliable, local source - this is why most distilleries around the world are next to a river or lake. The character of this water can influence the final spirit as it can contain minerals from passing over or though granite, peat or other rock. The liquid combination of malt and water is called the 'mash'. It is put into a large vessel called a mash tun and stirred for several hours. During this process, the sugars in the malt dissolve and these are drawn off through the bottom of the mash tun. The resulting liquid is called 'wort'. This process is normally carried out three times with the water temperature being increased each time to extract the maximum amount of sugar. Only wort from the first two times is used. The third lot is put back into the next batch of new grist. Any residue, such as husks, is called 'draff'. This is collected and used in the production of farm feed. Step 3 - Fermentation The wort is cooled and passed into large tanks called washbacks. These are traditionally made of wood, but now a number of distilleries use stainless steel. Here the yeast is added and the fermentation begins. The yeast turns the sugars that are present into alcohol. With the barley and water, the distiller will carefully select the strain of yeast that is used and it can also have a small effect on the final flavour.
