The whisky is an alcoholic beverage obtained by the distillation of the fermented malt of cereals like barley, wheat, rye and corn, and its later aging in barrels of white oak wood. Its alcohol content ranges between 40% and 62% of the volume.
The production of malt whisky begins when the barley is malted (leaving the barley to stand in boiling water and then letting it reach the point of germination). Malting releases the enzymes that kill the starches in the cereal and help turn them into sugars. When the desired state of germination is reached, the malted barley is dried using smoke. Many distilleries (but not all) add peat to the fire to give the whiskey that characteristic earth flavor.
Each type of whisky has its particular elaboration process, but we must distinguish two main types:
-Single Malt: is a distillate of a single type of cereal.
-Blended: include a mixture between different cereals.
