Distilling Malt Whisky : 無料・フリー素材/写真
Distilling Malt Whisky / Bernt Rostad
| ライセンス | クリエイティブ・コモンズ 表示 2.1 |
|---|---|
| 説明 | An information board at Blair Athol Distilleri in Pitlochry, Scotland, explaining the process of making malt whisky. The main steps (the first 3 is common with beer) are:1) MALTING. Malting is the controlled germination of barley (the only cereal allowed in single malt Scotch Whisky) to yield a material (malt) which contains a high content of starch and enzymes capable of converting the starch to fermentable sugar. When germination is complete, the growth is arrested by kilning the grains. This adds color and taste, especially on Islay where they burn peat which adds a smoky flavor to the malt.2) MASHING. Mashing is the process in which ground malt is mixed with hot water, to allow the enzymes to break down the starch and release the fermentable sugars. The hot liquid, known as wort, is then drained through a false bottom and cooled down to allow fermentation to start.3) BREWING. The cool wort ends up in so-called "washbacks" tanks in the Tun Room, here the yeast is added to start the fermentation. After two days the fermentation stops because the yeast dies from alcohol poisoning when the "beer" reaches 9% alcohol by weight. 4) DISTILLING. Distilliation separates the spirits from the wash by vapourisation and condensation. Malt whisky is normally produced in two distillations, the first in a wash still and the second in a low wines or spirits still. For malt whisky the stills are of the pot still type and always made of copper, the heating is usually done by hot steam.5) AGING: The distilled whisky, with a strength of about 65% abv, is then run into oak casks for aging in a warehouse. The type of oak varies from American bourbon, that will give a light color and flavor, to Spanish sherry casks that will give a darker color and a more spicy flavor. To be called a Scotch Whisky, the spirits must have matured in oak casks for at least 3 years, though the typical is 8, 10 or even 12 years - such as the Blair Athol Single Malt.We were told to turn off our cameras and mobile phones, to avoid explosion hazards in the alcoholic fumes of the distillery, so this was my last indoor photo before the tour. |
| 撮影日 | 2011-10-14 12:04:51 |
| 撮影者 | Bernt Rostad , Oslo, Norway |
| タグ | |
| 撮影地 | Pitlochry, Scotland, United Kingdom 地図 |
| カメラ | Canon DIGITAL IXUS 870 IS , Canon |
| 露出 | 0.04 sec (1/25) |
| 開放F値 | f/3.2 |
| 焦点距離 | 15136.92941 dpi |