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The making of whiskies involves the same basic
process.
Grains are selected and milled. Water is added to
the grains and the grains are cooked. The starch
in the grain is converted to sugar. Yeast is added
to the sugar-rich mixture and allowed to ferment.
The yeast converts sugar into alcohol and carbon
dioxide. Once fermented, the mash is distilled,
sometimes more that once.
The resulting spirit is aged in oak barrels for
varying lengths of time, sometimes blended before
ageing, sometimes blended after ageing and then
finally bottled.
By law, Canadian Whisky must spend at least 3
years ageing in oak barrels.
“Despite what others
have written elsewhere over a great many years,
the making of whisky is not a difficult task.
The making of good whisky however, is another
matter entirely.”
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