Topic journey · 9 chapters
Distilling & Distillation
From barley to colorless new make: how malting, mashing, fermentation and the pot still turn grain into raw spirit that only becomes whisky once it matures in the cask.
Chapter 1MaltingGrain Wakes Itself Up
Chapter 2Milling & MashingSugar From the Grain
Chapter 3Fermentation & YeastThe First Alcohol
Chapter 4Pot StillShape, Copper, Reflux
Chapter 5Double vs. tripleHow often it's distilled
Chapter 6Column stillContinuous operation instead of batches
Chapter 7The middle cutHeads, hearts, tails
Chapter 8Worm tubs vs. condensersHow vapor becomes liquid
Chapter 9New Make & Cask-Filling StrengthThe Raw Spirit Before the Cask