Scottish whisky is made through six standard steps: first, barley is soaked, germinated and dried to make malt; then the malt is crushed and mashed with hot water to convert starch into sugar and create sweet wort. After cooling, yeast is added to the wort for fermentation, producing a low-alcohol liquid. It is then distilled twice in copper stills to collect the pure middle cut of the spirit. The new spirit is filled into oak casks and matured in Scotland for a minimum of three years to develop
By vevor
