Peb cov ntaub ntawv yooj yim yog xav tau rau kev tsim cov whiskey: dej, nplej, poov xab.
Nyob rau hauv kev txiav txim rau lub whiskey los tsim nws raug saj, lwm yam Cheebtsam, xws li cov ntoo ntawm chim thiab peat, kuj plays lub luag hauj lwm. Nyob rau hauv Scotland txhua distillery siv nws tus kheej dej, feem ntau yog los ntawm ib tug nyob ze lub caij nplooj ntoos hlav. Cov ntxhia pob zeb thiab peat ntsiab lus, lub hardness ntawm cov dej los yog cov kab mob txiav txim seb tus yam ntxwv ntawm cov dej.Nws tseem yog assumed tias cov dej khaws ib tug tshwj xeeb aromatic kov los ntawm cov raug Scottish heather thiab kis nws mus rau lub whisky.Cov khoom tseem ceeb tshaj plaws rau cov txheej txheem tsim khoom yog barley. .Malted barley yog lub ntsiab qhov chaw ntawm flavors rau tib malt whiskies. Pob kws, rye los yog hom qoob mog kuj siv nyob rau hauv lwm yam khoom xws li nyob rau hauv Bourbon.Ua ntej koj yuav distill ib tug whiskey los ntawm lub hauv paus grain, nws yuav tsum xub ua malted.Malting lub cov nplej yog cov kauj ruam tseem ceeb tshaj plaws hauv kev tsim cov whiskey.
Cov nplej yog germinated; Nyob rau hauv xws li ib tug tswj yam uas lub germination nres cia li nyob rau hauv lub sijhawm.Raws li ntev-sawv kev lig kev cai barley yog soaked nyob rau hauv dej nyob rau hauv loj vats, thiaj li hu ua steeps.Cov dej yog exchanged ob los yog peb zaug thaum lub sij hawm soaking.Lub sij hawm no. Cov txheej txheem oxygen tau ntxiv rau lub sijhawm ntawm ob peb teev, uas pab cov nplej kom nqus dej sai dua.Qhov no tuaj yeem siv sijhawm li ib mus rau peb hnub, nyob ntawm qhov loj ntawm cov nplej.Thaum barley muaj cov ntsiab lus dej ntawm ib ncig ntawm 45%. Tom qab soaking, nws yog nteg tawm nyob rau hauv lub malting floors.Raws li qhov kub thiab txias, nws pib germinate tom qab qhov chaw ntawm 4 thiab 9 hnub thiab kev loj hlob hormones tso tawm nyob rau hauv lub grain txhawb zus tau tej cov enzymes.Cov no rhuav tshem cov noob tsho loj thiab muab. Cov nplej muaj zog los xyuas kom meej tias nws tsim cov hauv paus hniav.thiab nplooj sprouts.Cov enzymes-alpha thiab beta amylased-yuav tsum tau hloov cov hmoov txhuv nplej siab rau hauv qab zib thaum mashed.Ntau cov cua sov yog generated raws li barley germinates, yog li nws yuav tsum tau. Cov maltsters siv malt shovels thiab rakes tig cov nplej tsis tu ncua.Qhov no, cov cua sov yog sib npaug sib npaug.Thaum cov nplej tau qhib thiab cov sprout ncav cuag li 3/4 ntawm qhov ntev ntawm cov nplej, cov txheej txheem germination yog cuam tshuam. Cov nplej, uas tam sim no hu ua ntsuab malt, yog kis tusyees rau hauv pem teb thiab qhuav saum lub qhov cub-qhov cub.Qhov qhuav nres germination thiab tshem tawm cov kab mob thiab pwm.Lub saj ntawm barley tam sim no xav tias ib daim ntawv malty thiab ib qho qab zib. .Yog tias koj ntxiv peat rau qhov hluav taws kub qhuav, cov malt tsim cov pa luam yeeb.Tus nqi ntawm peat yog xam nyob rau hauv qhov chaw ntawm ib lab phenol.Lightly peated malt muaj 2-10 qhov chaw ib lab, hnyav peated malt 50-60 Qhov chaw ib lab phenol .Tom qab kho, cov barley muaj cov ntsiab lus dej ntawm 4 mus rau 5%. Cov tsoos lub ru tsev, ib qho tshwj xeeb ntawm distilleries hauv Scotland kom pom huab cua ntws mus rau lub kiln.Tam sim ua ntej mashing, malted barley yog hauv av. grist, kom nws qhib thiab cov ntsiab lus qab zib tuaj yeem muab rho tawm.
Tom qab ntawd, nyob rau hauv lub mash tun, nws yog tov nrog dej ntawm ib tug kub ntawm 62 mus rau 65 degrees celsius.Lub mash yog strried tas li siv ib tug rotating rake.Tam sim no cov beta amylase tau qhib thiab convert.cov hmoov txhuv nplej siab rau ntau yam suab thaj, uas yog ces. dissolves nyob rau hauv dej.Cov hom qab zib muaj xws li maltose, qabzib, maltotriose thiab dextrin.Cov kev mob nyob rau hauv uas cov enzyme ua hauj lwm cuam tshuam rau nws cov dej num.In thiaj li ua kom luv lub sij hawm ua, lub brewer xyuas kom meej qhov zoo tshaj plaws tej yam kev mob nyob rau hauv lub mash.Tom qab 30 feeb, Cov kua yog drained los ntawm lub perforated hauv qab ntawm lub mash tun thiab sau.Cov mash yog tov nrog dej ib ob zaug, lub sij hawm no ntawm 70 mus rau 75 degrees celsius.Cov kua yog drained tawm thiab sau.Cov mash yog tam sim no rhuab rau peb lub sij hawm. Nrog dej kub ntawm 80 degrees.Txawm li cas los xij, cov ntsiab lus qab zib yog qis dua li cov kauj ruam dhau los, thiab yog li ntawd cov mash no tsis yog siv rau tom qab fermentation tab sis nws yog txias rau 64 degrees celsius thiab siv rau cov kauj ruam tom ntej hauv mashing. txheej txheem.Cov kua qab zib yog txias rau 16 mus rau 20 degrees celsius thiab lub resulting wort yog pumped rau hauv lub fermentation tank, lub thiaj li hu ua washback, qhov twg nws yog tov nrog poov xab.Cov poov xab hlwb ferment cov suab thaj rau hauv cawv thiab carbon dioxide. tag nrho cov txheej txheem fermentation yuav siv sij hawm txog 4 hnub.Lub npias zoo li ntxuav muaj cawv ntawm 8 mus rau 11% thiab tam sim no tau distilled thawj zaug.Rau pib txheej txheem distillation, ntxuav yog rhuab nyob rau hauv thawj tooj liab tseem ". ntxuav "tseem.Copper yog cov khoom siv zoo tshaj plaws rau qhov no vim tias nws yog cov khoom siv hluav taws xob zoo heev thiab tuaj yeem tsim tau yooj yim.Dab tsi ntxiv, nws tshem tawm cov tsis xav tau cov tshuaj sulfur.
Lub lauj kaub-tseem muaj peb ntu: lub lauj kaub, lub caj dab goose lossis lyne-arm thiab thaum kawg lub txias.Qhov loj thiab cov duab ntawm qhov tseem muaj kev cuam tshuam rau saj ntawm whisky.Cawv vapors sawv hauv caj dab ntawm qhov tseem , vim hais tias cawv evaporates ntawm qhov kub qis dua dej.Cov dej tau tso rau hauv qhov tseem.Nyob hauv lub plhaub-thiab-Tube kub exchanger, cov cawv vapors txias thiab condense dua.Qhov tshwm sim yog hu ua tsis tshua muaj cawv, thiab muaj cawv. cov ntsiab lus ntawm 20 mus rau 25%.Cov txheej txheem distillation yog tam sim no rov ua dua nyob rau hauv ib tug thib ob, me me tooj liab tseem, lub thiaj li hu ua plig tseem.Qhov no feem ntau yuav siv sij hawm ib ncig ntawm 8 teev.Nyob rau hauv cov kauj ruam no, cov cawv-thiab nrog nws feem ntau ntawm cov flavorings. thiab cov tshuaj tsw qab-yog sib cais ua cov dej, thiab cov concentrated, uas ua rau cov tshuaj tua kab mob zoo nrog cov dej cawv ntawm 65 mus rau 70 feem pua ntawm qhov ntim.Qhov no distillation yog cais los ntawm cov distiller nyob rau hauv tus ntsuj plig muaj kev nyab xeeb rau hauv foreshot, nruab nrab txiav thiab feints. foreshot muaj cov residues los ntawm cov txheej txheem kub hnyiab dhau los, (nrog rau volatile toxic methanol.Qhov nruab nrab txiav los yog lub plawv ntws los ntawm ib lub 'meter' tom qab siv los txiav txim siab npaum li cas tus ntsuj plig se yuav tsum tau levied.Nyob rau hauv lub feints, fusel roj raug rho tawm, raws li lawv muaj qhov tsis zoo rau qhov saj thiab tuaj yeem ua rau muaj kev phom sij.Tam sim no cov tshuaj tua kab mob zoo tau muab tso rau hauv tus ntsuj plig txais.
Tus tshiab ua tus ntsuj plig yog ib feem sib xyaw nrog dej thiab ntim rau hauv cov ntoo qhib rau qhov kawg cia.Tom qab ntau qhov kev sim thiab kev sim, ob hom ntoo tau dhau los ua cov khoom siv tau lees paub siv rau kev khaws cia thiab loj hlob ntawm whisky, Asmeskas dawb ntoo qhib thiab European ntoo qhib. Niaj hnub no, whiskey thoob yog tsim los ntawm Japanese ntoo qhib.Yees ntawm aging nyob rau hauv thiab ntoo qhib chim muaj peev xwm account rau 60-80 feem pua ntawm cov saj.Tau kawg cov khoom xyaw nyob rau hauv cov raw whiskey, uas yog tseem heev ntsim tom qab distillation, kuj muab nws. Txawm li cas los xij, nws tsuas yog los ntawm kev khaws cia tias lub whiskey tau txais nws qhov kawg puag ncig thiab saj tshwj xeeb.Raws li txoj cai, Scottish whiskey yuav tsum tau matured nyob rau hauv lub thoob rau tsawg kawg yog 3 xyoos.AS cov ntoo ua pa, nruab nrab ntawm 1.5 thiab 2 feem pua. cov kua kub evaporates ib xyoos ib zaug, uas yog hu ua Angels'Share.Rau hom tsaus nti ntawm whisky, cov distilleries nyiam cov thoob uas sherry lossis chaw nres nkoj tau khaws cia yav dhau los.Siv American bourbon chim yog siv rau sib zog whiskies.Rum thiab Barolo chim kuj tseem cuam tshuam qhov saj ntawm whisky.Qhov tsw thiab aroma yog cuam tshuam tsis tsuas yog los ntawm cov ntoo ntawm lub thoob thiab tus neeg distillation txheej txheem, tab sis kuj los ntawm ib puag ncig kev nyab xeeb thiab ib puag ncig.Whiskies los ntawm cov kob ntawm islay, piv txwv li, tau txais lawv tus kheej heev. Cov thoob tau hloov kho tsis tu ncua hauv ib tus neeg ua cim los ntawm cov dej qab ntsev hiav txwv cua.Siv cov thoob yog niaj zaus refurbished nyob rau hauv cooperages, thiaj li hais tias cov thoob siv ob peb zaug, ib co rau xyoo lawm.
Raws li ib tug whiskey yuav nqus tau tsawg tsw yog hais tias nws yog matured nyob rau hauv, piv txwv li, ib tug sherry chim uas tau siv ob peb zaug ua ntej. Yog li tag nrho cov no ntau yam intertwine ntau xyoo los tsim ib tug txawv whiskey nyob rau hauv txhua tus neeg chim.
