This germination process encourages each grain to grow a tiny rootlet which renders its sugars more soluble for fermentation. Kilning - grains are dried in a kiln with a furnace traditionally fueled with peat which imparts the 'smoky' flavour. Mashing - The malts is ground into coarse flour of oatmeal porridge consistency. Then mixed with hot water and pumped into a large vessel which allows the sugars ato be released into the fluid. Fermentation - The liquid is then siphoned into huge wooden or stainless steel containers called 'washbacks'.
Yeast is added to agitate the maltose, converting it to alcohol.
The resultant 'fireshot', a crude, impure distillate needs to be distilled a second time. Irish Whisky and Scotch malt whiskies are distilled a third time. Maturing - Young whiskies of 115 degrees and 120 degrees proof, are diluted with water to the required maturation. The end quality of whisky is highly dependent on the water used, which is a jealously guarded source.