COMPILED BY MS.ASHWINI SHINDE ALL ABOUT SCOTCH WHISKEY.

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Presentation transcript:

COMPILED BY MS.ASHWINI SHINDE ALL ABOUT SCOTCH WHISKEY

COMPILED BY MS.ASHWINI SHINDE The term scotch is used for the whiskey that comes from Scotland Some of the best examples of scotch are Johnny walker Glenfedich Glenmorange Laphroig Lets have look at how scotch is manufactured……..!

COMPILED BY MS.ASHWINI SHINDE MALTING THE BARLEY Ideally the grain selected should be dry and ripped otherwise it may not germinate properly. The barley is steeped in water for 2-3 days which enables the grain to hold moisture for up to 40%. The water is drained off and the moist grain is germinated. At this stage it called as green malt. The green malt goes straight to the kilns where it is spread on the perforated floor or metal plates or wire mesh where it is gently heated by burning of “peat fire” (kind of wood). The burning of peat gives the characteristic flavor.

COMPILED BY MS.ASHWINI SHINDE MASHING The grist (ground malted barley) is put in to masher in which carefully measured quantity of hot water is added in the in it. A giant circular arm machine stirs the grist with hot water extracting its soluble particles maltose and sugars present in the malted barley. Then the water is drained and the process is repeated 4 to 5 times. And then the liquid obtained is called as wart.

COMPILED BY MS.ASHWINI SHINDE FERMENTATION The wart is poured in large vats for fermentation. Here a calculated quantity of yeast is added in to convert the sugars in to alcohol and co 2 The wash is continuously stirred so that the co 2 gets evaporated. Further this wash is taken to distillation.

COMPILED BY MS.ASHWINI SHINDE DISTILLATION A premier scotch whiskey is a product ancient pot still distillation. There are four types of scotch whiskies based on the type or types of grain used.  Single malt  Vatted malt  Grain whiskey  Blended scotch After the process of distillation the whiskey is matured in oak casks where it gets a smooth finishing to its color, flavor and taste.

COMPILED BY MS.ASHWINI SHINDE THANK YOU !