What is whisky made from?

Whisky is made from grain, water, yeast, and wood/time. 

A simple, short list of essentials. Yet, the production process of this beloved distilled alcoholic beverage is complex and reveals generations of craft and passion. 

The choice of ingredients and how they’re processed greatly influence the final flavour and style of the whisky. Here’s a deeper look into the components and the process.

What is whisky made from

Water

You can’t make whisky without water. You need water to mash the grain. Water to cool the vapours during distillation. To dilute the spirit to its bottling strength. Many distilleries are located near natural water sources like springs, rivers, or lochs. This is mostly for convenience, once a historical necessity, now an environmental bonus as much as anything. Some will tell you that the character of water is important in whisky making, while others think it has little-to-no effect. Still, many distilleries will talk about the mineral content of the water, typically favouring soft water, low in minerals.

Grains

Arguably the most important single ingredient, the grain used to make whisky defines its character enormously. Whisky is made using many different kinds of grains, which are malted (germinated) or unmalted, depending on the style:

Malted Barley: This is the most classic whisky grain and the only one permitted for single malt, especially in Scotland. Barley typically gives malty and fruity flavours. Unmalted barley is a defining ingredient in Irish single pot still whiskey too. 

Corn: This is the primary grain in bourbon but is also commonly used to make ‘grain whisky’ across the world and is even slowly becoming the signature grain in Mexican whisky. By law, bourbon must contain at least 51% corn, and it typically imparts a sweet, rich flavour.

Rye: Used in rye whisky or as an ingredient in mash bills (grain recipes) for spirits like bourbon, rye gives a spicy and robust flavour. Rye whisky is most common in both the United States and Canada, although the rules for production differ between the two countries, and it’s increasingly common in areas like Scandinavia. 

Wheat: Sometimes used in both bourbon and blended whiskies, wheat can add a soft, smooth texture to the spirit.

Other grains

Not as often seen are the likes of millet (more common in the American craft scene and known for its nutty and earthy flavour) and oats (historically important in Irish whiskey and adds a creamier texture). 

There’s also triticale – a hybrid of wheat and rye – while rice and sorghum are used to some degree (in Asia, mostly), but many countries and regulations won’t recognise spirits made using these latter two as whiskies. The same goes for the molasses-based spirits made in India that are often bottled as “whisky”. 

Peat

To make some whisky, malted barley is dried over a peat fire. This imparts a smoky, earthy flavour. You could count this as an ingredient of sorts. It certainly has a significant impact on the final product. 

Yeast

Yeast is crucial in the fermentation stage. After the grains are mashed, yeast is added to the mash to convert the sugars into alcohol. This stage also produces various by-products, such as esters, which contribute to the whisky’s flavour profile. Each distillery may use its own strain of yeast, and some even use combinations of yeasts to develop specific flavours. 

Typically whisky is made with strains of distiller’s yeast, designed for high alcohol production with fast fermentation. Increasingly, brewer’s yeast is used to focus more on flavour development and that’s often done in tandem with distiller’s yeast.

Wood/time

Not so much an ingredient, but both of these elements are essential for the creation of whisky. Once distilled, the spirit is placed into wooden casks (usually oak) for ageing. The type of oak, the previous use of the cask (whether it held sherry, bourbon, or other spirits), and the environmental conditions of the storage all influence the whisky’s flavour. During ageing, the spirit interacts with the wood, absorbing flavours such as vanilla, caramel, and spice. It also mellows and develops complexity over time.

In most places, whisky must be aged for a minimum of three years to be legally called “whisky,” though many are aged far longer. Bourbon, on the other hand, does not have a minimum ageing requirement, though it is often aged for at least two years.  

Learn how whisky is made

In summary, whisky is a product of its ingredients and they can be utilised in any number of ways to create a wide variety of styles and flavours. Each step of the process – from mashing and fermentation to distillation and ageing – shapes the whisky’s character. If you want to learn more about how whisky is made, we have a dedicated guide for that. 

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