The production of Scotch whisky is a very slow process that takes years; A specialised craft in its own right, and a source of pleasure to many when the final product appears.

The process commences with Barley placed in deep tanks of water for approximately three days while the germination process takes place. Once that has been achieved the barley is taken to the malting floor of the distillery where it is placed in drums.

The entire purpose of germination is to convert the starch in the grains into fermentable sugars that will feed the yeast during the fermentation stage. As the temperature has to remain consistent the barley is turned frequently while this is taking place with a wooden shovel, usually referred to as a sheil on a traditional malting floor. If the temperature rises above 22 degrees the grains will die and the entire process halt because the starch won’t be converted into sugar.

The grain then goes to the kiln, halting any further sugar consumption and drying up any moisture. It is usually a building two stories high with a perforated top that allows heat to escape. On the lower floor of it peat bricks are heated to dry the grain and consequently it acquires a peat like odour one of the most notable characteristics of a distillery is a pagoda type roof. A further matter of interest to take note of is that the malt will be damaged and unusable if heated above 70 degrees.

A few distilleries in this day and age still make their own malt in the traditional way, but most of them buy it from centralised malting companies.

The grain is milled into grist and combined with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to remove sediment. The bi-product of this mashing is called wort. The wort must be cooled prior to mixing with yeast in what is called a wash back. This large container is never filled to the top as the wort froths a lot due to carbon dioxide. After two or three days all the yeast is killed by the alcohol. The end product of this cycle is called wash. It contains an alcohol percent of five to 8 percent.

The wash is then placed in copper stills regulated to a certain shape that allows for
satisfactory distillation to take place. The use of the stills usually takes place twice in most distilleries, but some companies do the process three times or more. When all this has been completed the end product is placed in casks usually made of oak for a length of time eight to twelve years minimum.