Distillation
The process of making whisky can be divided into six main parts: malting, sugar conversion, fermentation, distillation, cask storage, and blending and bottling.

Malting
The starch in grains cannot be used directly in fermentation, during which a special medium, an enzyme, is needed to convert the starch into sugar. Traditionally, this enzyme comes from the malting of barley, so barley needs to go through the malting process. Finally, the malted barley has to be dried before it becomes the most important ingredient of whisky - malt.

Sugar Conversion
Malt is ground with water to convert the starch it contains into water-soluble sugars that can be utilized by the yeast. If the ingredient is a grain other than barley, it is traditionally necessary to mix the right amount of malt into the grain to facilitate the conversion.

Fermentation
Fermentation is carried out by adding an appropriate amount of yeast to the saccharified liquid, resulting in a liquor with an alcohol content of 8 to 10%.

Distillation
Low-alcohol liquors are distilled and cooled several times to concentrate them into high-alcohol spirits. These distilled spirits are known as the "water of life".

Barrel Storage
Whisky that has been distilled must be aged in oak casks. As time passes, the barrels, the oxygen and the spirit interact silently. Eventually, the spirit changes to an amber color and the flavor becomes deep, complex, rounded and full of character.

Blending
A blend of whiskies from a variety of sources, distilleries, and vintages to create a whisky with the desired flavor profile.
Before bottling, the whisky may undergo caramel coloring, dilution with water, and cooling and cold filtration.

Ingredients and Classification
Whisky is made from grains. Barley is the most important ingredient because of its wide distribution in the originating regions and its key role in the sugar transformation process. In addition, corn, rye, wheat, oats and even brown rice are also used in the production of whisky, so that whisky is categorized according to the producer and the raw material of the base spirit. Whisky produced at a single distillery is called single whisky, while whisky blended with base spirits from multiple distilleries is called blended whisky.
The blended whiskies are classified as follows, depending on whether the base spirit is made from malt, grain or a blend of the two:

Single Malt Whisky
Single malt whisky produced by a single distillery, with the distillery's stylistic characteristics, is now the market's favorite.

Blended Malt Whisky
Also known as Single Malt Whisky, this is a blend of malt whiskies from several distilleries, and has become a popular product in recent years.

Single Grain Whisky
A whisky produced by a single distillery using only grain as the base spirit, rare in the market.

Blended Grains Whisky
Blended grains whisky from several distilleries, a new conceptual type of whisky.

Blended Whisky
A blend of malt and grain base spirits. Since few distilleries produce both malt and grain base spirits, this type of whisky is almost always a blend of multiple distilleries' base spirits.

Ageing time
The process of oak aging is the most important stage in the character building of a whisky, and it is said that 70% of the flavor of a bottle of whisky comes from aging.
During the aging process, the spicy, pungent and unruly waters of life are gradually tamed. The oak barrels release their color, spice and sweetness into the spirit, while absorbing all the harshness of the spirit.
Oxygen comes into contact with the wine through the natural pores in the barrel walls, subtly influencing the wine, deepening its color to an amber hue and transforming the aromas into a more rounded, layered wine. Another magical phrase, "the sharing of angels", also comes from the aging stage.

Whisky that has been honed over time will become full-bodied, complex, rounded and full of character. And all this change will come to an abrupt end the moment it is bottled. So the time a whisky is aged is really just the years it spends in oak casks.

On the label, in the most conspicuous place, we can often see a big number, this number is the base wine in the oak barrel aging time.

Yantai Diboshi Brewing Equipment Co.,Ltd
Main product: Distillery equipment, Brewing equipment
www.diboshbrew.com