1. WHISKEY BY – ASHWINI SHINDE (Lecturer Food and Beverage Service)

2. Manufacturing process include Malting Germination Kilning Mashing Fermentation Distillation Pot still Patent Still OR Maturation Compiled by – Ashwini Shinde

3. MALTING  The grains like barley, rye or any other grains are soaked in water.  At this stage the grains absorb maximum water and hence start germinating.  When the grains are germinating, the sugar content in the grains is maximum and this is the point where the germination should be stopped. Compiled by – Ashwini Shinde

4.  The germination process is stopped by roasting the grains in kilns.  Roasting helps to impart the flavor in whiskey and it also gives color to the whiskey.  After roasting the grains are coarsely ground. Compiled by – Ashwini Shinde

5. MASHING  The coarsely ground malted grains are mixed with calculated amount of hot water in a giant circular arm machine extracting the fermentable sugars present in the grains.  Then the water is drained off and collected for the fermentation, this process is repeated for 4 to 5 times and the left over is sent to cattle fields.  The liquid obtained is called as wart or mash.  The mash then obtained is sent to fermentation tanks where the fermentation process carries out. Compiled by – Ashwini Shinde

6. FERMENTATION  Carefully Calculated amount of Yeast is added in the mash to start the process of fermentation.  Yeast converts the sugar in to alcohol and leaves carbon di oxide and heat.  The carbon di oxide is allowed to evaporate.  The temperature of fermentation tanks is controlled throughout the fermentation process. Compiled by – Ashwini Shinde

7. DISTILLATION  the liquid obtained after fermentation is sent to the distillation units where the spirit is obtained.  Distillation process depends up on the type of whiskey to be manufactured.  There are two types of distillation processes  Pot still  Patent still Compiled by – Ashwini Shinde

8. MATURATION  After the distillation process the spirit is diluted and stored in wooden casks for maturation.  The casks are usually made of oak wood and are roasted from inside so that maximum flavor and color can be imparted in the whiskey  This is the most important stage in the development of the whiskey as it gets mellower and flavorful. Compiled by – Ashwini Shinde

9. Thank you!!!!