Abstract and Keywords
This article discusses the stages involved in the production of whiskey/whisky, the world’s leading category of distilled beverages. It first provides an overview of differences that exist in whisky production and how they affect the quality of the final product before describing whisky styles and markets as well as the sensory characteristics of whisky, in terms of both composition and flavor. The first stage in whisky production is the preparation of a cereal mash. The selection of cereal (barley, wheat, maize (corn), and rye) and water will influence the composition of the mash and ultimately the quality of the final whisky. The next stage is the fermentation of the cereal mash, followed by distillation, maturation, and post maturation treatment and bottling. The article concludes with an assessment of possible future trends relating to whisky production and consumption.
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