When these three grains are fermented, they create a liquid called distillers wort. This liquid is then used to make alcohol, most notably whiskey. The fermentation process for whiskey is relatively simple. First, the grains are ground into a powder and mixed with water. This mixture is then placed in a large container called a mash tun, where it is heated and stirred.
As the mash tun heats up, the enzymes in the grains begin to break down the starches into sugars. These sugars are then eaten by the yeast, which produces alcohol and carbon dioxide. The carbon dioxide escapes, leaving behind the alcohol. The longer the fermentation process takes, the higher the alcohol content will be.
After fermentation is complete, the distillers wort is then transferred to another container called a still. The still is heated until the alcohol boils and turns into vapor. This vapor is then collected and condensed back into a liquid, creating whiskey.
The type of whiskey that is made depends on a few factors, including the type of grains used, the length of fermentation, and the type of still. For example, bourbon is made with at least 51% corn, while rye whiskey is made with at least 51% rye. Scotch whiskey must be made with malt barley, and must be aged in oak barrels for at least three years.
No matter what type of whiskey is being made, the process is essentially the same. The grains are fermented, the liquid is