Malt Whisky Distillation Process:

Maturation 

The main run of the alcohol is now transferred for storage to a vat and mixed with water to bring it down in strength. It is then transferred into casks for maturing. The whole process of distillation can theoretically be completed inside a week, but the whisky must now mature for a least three years before it can be sold; during this time, a small percentage of whisky, known as the 'angels' share', will evaporate. In practice, malt whiskies are left to mature for an average of eight to fifteen years.

Carol P. Shaw, Whisky. HarperCollins, 1993.

< prev | page 1 | page 2 | page 3 | page 4 | page 5 | next >