Malting, Kilning, and Mashing

The lightly kilned and high-diastatic malt is peated or smoked to various extents to yield spirits with characteristic flavors. Many distillers procure the raw material already cooked and mashed. However, some distilleries mill and process from scratch. Special and selected barley types are procured, dried, stored, and cleaned 

Produced only from barley malt in Scotland and matured in oak casks for a minimum of three years. 

Produced from barley malt and with a high propotion (up to 90%) of wheat or maize. It is also only produced in Scotland and matured in oak casks foi a minimum of three years. 

Distinctive whiskey distilled in pot stills from a mash of cereals and barley malt grown in Ireland. It may be produced with the use of microbial enzyme preparations in addition to the malt. 

Whiskey produced at a proof no higher than 160° from a fermented mash of not less than 51 % maize and aged in new charred oak barrels at a proof no greater than 125°. 

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