The filtered wort moves to the washback where yeast is added.
The yeast becomes highly active to turn the wort’s sugar into alcohol and carbon dioxide.
At its peak, foam must be cut with a propeller to prevent overflow.
Fermentation—this forms a whisky’s basic framework.
There are many types of yeast from which to select,
and the yeast used in each round of production is carefully selected
based on wort condition or desired flavor. After 48-60 hours,
the fermentation liquor becomes the “wash” with an alcohol content of about 7%.
My energy is truly the source of whisky.
Both wooden and stainless steel washbacks are used here,
as both are needed to produce a variety of whiskies.
Steel washbacks facilitate temperature control and can create relatively clean,
elegant aromas. Wooden washbacks complicate temperature control
and require careful maintenance, but they can create complex and profound flavors
thanks to the impact of active lactic acid bacteria and other microorganisms.
While many distilleries have come to replace wooden washbacks
with steel ones for higher efficiency, wooden washbacks are still used here.
Is evolution only moving ahead? Preservation is also part of evolution.