300L 180L Small Size Whisky Copper Twins Pot Still

Whiskey (WHISKY) is a kind of strong distilled liquor with a concentration of about 43% made from grains such as barley, rye, oats, wheat, and corn. After fermentation and distillation, it is aged in oak barrels for many years and blended into a strong distilled liquor with a concentration of about 43%. The British call it "water of life". Whiskey is a blended alcoholic beverage.
Single Malt (Scotch) Whiskey: (Single Malt Whisky) is defined as whiskey that is made entirely from malted barley in the same distillery and matured in oak barrels in Scotland for more than three years. It should be noted that this definition does not limit the wine in the same bottle to come from the same oak barrel. In fact, the bartenders of the distillery often mix and blend whiskeys taken from different barrels produced in their own factory (even barrels of different barreling years) according to needs and then bottle and sell them. The year marked on the bottle label is the year of the barrel of whiskey with the shortest maturation time.
The world's top five whisky producing regions

Producing region Raw materials
Scotland: Malt is the main raw material (MACALLAN)
Ireland: Malt is the main raw material (Cooley)
USA: Grain (not less than 51% corn) is the main raw material (Bourbon)
Canada: Grain (rye) is the main raw material (Crown Royal)
Japan: Malt is the main raw material (Yamazaki 12 years)

Distillation
For single malt whisky, the distillation method usually adopts the all-copper pot still + rectifier secondary distillation method;
For grain whisky, the distillation method usually uses distillation with a rectifier (small equipment uses a column-type primary distillation method);

1. Pump the mash (wash) into the copper pot still of the wash still and start heating. At 78°C, the alcohol will evaporate and rise before the water.
The alcohol vapor is introduced into the condenser through the copper cone head and the linn arm, where the alcohol vapor is condensed into liquid and flows out. The mash will be distilled into alcohol with an alcohol concentration of 20%~25%, called "low wines". The low wine is then transferred to the spirit still, where it will be distilled into spirits with an alcohol content of 63%~70%.

2. The first alcohol that evaporates in the second distillation is called "foreshots", which has a high alcohol concentration and is pungent; the last distilled alcohol is called "feints", which has a low alcohol concentration and contains a high concentration of propanol, isopropanol and fusel oil. Both the foreshot and the feint will be returned to the second distillation unit for distillation. Only the middle product, the middle distillate after the foreshot - the "heart" will be transferred to oak barrels for aging, and become whiskey after maturity. The alcohol concentration of the heart is 63-70% ABV.

3. It should be noted that pure alcohol tastes the same as ethanol. The flavor of single malt whiskey comes from the fats, esters and other flavor carriers in the mash. The more thoroughly the distillation is done, the less individual characteristics the whiskey has. During the distillation process, the shape of the pot still is the main contributor to the flavor of the whiskey. Long and slender pot stills produce soft, pure liquor; short and squat pot stills produce strong-flavored liquor. The intensity of heating is also important for the taste. If the heating is too strong, many accompanying substances and fusel oils will enter the whiskey, so it is not as mellow as slow distillation. The distillation process in the secondary still usually takes 4 to 8 hours. The pot still is made of copper, which is easy to shape because it has good thermal conductivity and ductility. In addition, copper will act as a catalyst and react chemically with the body of the liquor, especially removing heavy grease and sulfur flavors.