Some whiskeys, such as Irish whiskey, will be redistill a third time before sending the spirit to rest in barrels. The low wines are then redistilled removing more water and other particulates into what is called the “high wines.” For most types of whiskey, this is the end of distillation and the high wines are destined for aging in oak barrels. This stage is roughly 21 percent alcohol and is called the “low wines.” This alcohol is trapped and condensed back into liquid form with some water and other particulates. The process of distillation is a little too complex to fully cover here, but the basic principle is to heat up the fermented wash to the point where the alcohol starts to evaporate. Some whiskeys are distilled with the grains still in the wash while some are run off the grains before distillation. For whiskey, the wash is destined for distillation. For beer, the fermented wort is sent off for conditioning (a.k.a. For whiskey production, you skip the hops and leave the grains in the sugar-rich liquid and pitch the yeast right in. If you were making beer, you’d add hops and then run the liquid, or ‘wort,’ off the grains and then add yeast.
A ‘mash’ is made by steeping grains in hot water to extract fermentable sugars. But then I got to thinkin’: Why don’t distilleries and breweries collaborate more often? The two go so beautifully together, you’d think there would be dozens of collaborations in the works.
A beer and a shot, the classic combination. I was sitting in a bar recently, staring at my glass of bourbon shoulder-to-shoulder with my beer.
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