Whisky production with Glen Moray Single Malt Scotch

Whisky has been described as beer that's grown up, but whisky production requires skill & time. Pull back the curtain and learn the details, plus tasting notes from Glen Moray Single Malt Scotch Whisky tasting.

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So how is it made, scotch?

There are plenty of YouTube videos about the whisky making process. A quick “how is whisky made?” search there produced about 277,000 results, and that doesn’t even cover the distilling company’s own websites.

I mentioned a cute cartoon on Kilchoman’s distilling process. I also came across The Glen Moray Experience. It's a wonderfully simple yet informative four minute video on whisky production.

I took notes (content credit goes to Glen Moray…I’m just summarizing), so you can sit back as I put on my robes and mortarboard for a quick lesson…

[Nerd Alert…if you want to skip down to the tasting notes to avoid ruining your sleep cycle with my droning, feel free, but you won’t do as well on the test later.]

Time for class

• Whisky is the generic name for a distilled product made from fermented cereal extracts as malted barley or other grains which is then aged in oak casks for a period of time
• Scotch whisky is aged for a minimum of 3 years
• Whisky is produced with 3 ingredients: water, yeast, and grains, which can be either solely or a combination of barley, wheat, corn, or rice (the video didn’t mention rye, but it’s also an ingredient in many whiskeys)
• Single Malt whisky is produced with malted barley at a single distillery, while Blended whiskies can be made of different fermented cereals and from different distilleries

How Glen Moray makes whisky

In a nutshell, here’s how Glen Moray’s Single Malt whisky is made:

• Malting
  • barley is steeped in water for 3 days to start the germination process, then laid out to continue germinating for 1 week (now called green malt)
  • the green malt is transferred to a kiln and dried for 75 hours to stop the germination process. Peat smoke can be used in the kiln if a smoky whisky is desired
• Milling & Mashing
  • the dried malt is ground up in the mill, producing grist
  • grist is mixed in a large mash tun and mixed with hot water at 64°C (147°F) where the malt’s starches are converted to sugars, resulting in sweet wort
• Fermentation
  • sweet wort is transferred to a wash back and is turned into alcohol by the addition of yeast, a process that can take up to 60 hours
  • the alcohol content is around 8.5% ABV, and the liquid is called wash (aka beer!)
• Distilling
  • the wash is twice boiled in copper stills for 6 hours each (the wash still and the spirit still) where the copper creates certain flavors and removes unwanted compounds
  • the spirit travels through the spirit safe where the purest part (or cut) of the spirit is taken and then re-distilled, producing new make spirit
• Maturation
  • new make spirit is put into casks that usually have been previously used to create bourbon or other aged spirits
  • the filled casks are put into warehouses where they slowly mature for many years, allowing the whisky to grow in complexity and depth of flavor

How’s that for a brief master class? Is your brain dribbling out your ears? How about a drink (or at least a description of one…)?

Glen Moray Single Malt Scotch Whisky

At Gordon’s DTX, December 20, 2017

And now for the whisky production test...who remembers what the mash tun is? Don’t all call out at once. How about green malt? Spirit safe?

Very good…you all pass.

Now let’s all pour out a dram of our favorite spirit and toast to those who discovered and perfected this incredible process. Kudos!

Related Tasting Notes

Scotland's whisky regions have such a rich and diverse array of flavor profiles and distinct characteristics from which to choose. Here's where you can find a scotch I've reviewed from Speyside. Slainté!