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How is Scotch whisky produced 

The production of Scotch whisky is a very slow process that takes years; A specialised craft in its own right, and a source of pleasure to many when the final product appears.
Barley is placed in deep tanks of water for approximately three days. As the moisture increases it promotes the germination process. After the germination process, the barley is then moved to the malting segment of the distillery where it will go into drums sometimes known as the malting floor.
To convert the starch in the grains into fermentable sugars that will feed the yeast in the fermentation stage is the sole purpose of the process of germination. To ensure that the temperature will remain consistent the barley is turned frequently. Wooden shovels known as Sheils are used to turn the grains on a traditional malting floor. If the temperature rises above 22 degrees they will die and the whole process will stop as the starch will not become sugar...
The grain is then taken to a kiln to halt the process of sugar consumption and dry up any moisture. A kiln is a two storey building with a perforated top to allow heat to get away. On the lower floor are heated peat bricks where the grain is dried and acquires a peat like aroma. With regard to a distillery and its functions the building usually has a pagoda type roof, and the malt therein must not be heated above 70 degrees or it will be destroyed.
Centralised malting companies supply most distilleries with their malt these days, but there are still a small number who prefer to remain traditional and do it themselves.
Once the grain has been milled into grist it is placed with water in mash tubs that are heated to sixty degrees. During the mashing period the water is changed to remove sediment at least four times. The end product of mashing is called 'wort' and the 'wort' has to be cooled before mixing with yeast in what is known as a'wash back' which takes place in a large container that is never filled to the top, as due to carbon dioxide the 'wort' froths a lot. After two to three days all the yeast is killed by the alcohol and at the end of that cycle which is called 'wash' the product contains alcohol of between five and eight per cent..
The stills in which the wash is placed are made of copper and are regulated to a certain shape allowing for proper distillation to occur. The still method is usually run twice yet some companies do three or more. After all this is complete the brew is then placed in casks made of usually oak, for a period of eight to twelve years minimum.

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