Raw materials
The essence of whisky comes to life in the quality of its raw materials. The malted barley, water, yeast and wood are essential partners, whose symbiosis reveals the organoleptic typicity of our Vintage Whiskies.
The essence of whisky comes to life in the quality of its raw materials. The malted barley, water, yeast and wood are essential partners, whose symbiosis reveals the organoleptic typicity of our Vintage Whiskies.
Of the different ingredients necessary to produce whisky and define its characteristics, water is certainly the one that is the hardest to measure.
However, depending on its composition in mineral and organic ions, the water chemistry shapes the taste.
The water consumed during the brewing and fermentation processes is a key component that determines the quality of the whisky. As a matter of fact, the salts dissolved into the brewing water affect the wort’s flavour, influences the pH, and provides trace elements that are essential for the growth of yeast. Therefore, this article will explore the sensory and chemical impact of brewing water in producing whisky.