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2000L 3000L 5000L Copper Whiskey Distillation Equipment Commercial Distillery

The distillation process itself is the same as in the wash still. The low wines are heated, and before the boiling point of alcohol is reached the more volatile foreshots evaporate first. These foreshots are predominantly light compounds such as ethyl acetate and volatile esters, which have a pungent aroma.
  • DEGONG-5000L


Product Description

Copper Commercial Whiskey Distillery

The production of malt whiskey

1. Malt

The best quality barley is first soaked in water and then spread on the malt floor to germinate. Rotate regularly to prevent heat build-up. Traditionally, this is done by throwing barley into the air with a wooden spatula in a malt barn near the kiln.

In this process, enzymes are activated to convert starch into sugar when saccharification occurs. After 6 to 7 days of germination, the barley now called green malt enters the kiln for drying. This will prevent germination. Keep the heat below 70°C to prevent enzymes from being destroyed. Peat can be added to the fire to impart a smoke flavor.

2. Mash

Grind dry malt into semolina or coarse grains and mix with hot water in a mashing bucket. Water is added in 3 stages, each stage getting hotter, starting at about 67°C and rising to almost boiling point.

Stirring the mash helps to convert starch into sugar. After mashing, the sweet, sugary liquid is called wort. The used grains-grass clippings-are processed into cattle feed.

3. Fermentation

The wort is cooled to 20°C and pumped into the backwash tank, where yeast is added and fermentation begins. Living yeast feeds on sugar, produces alcohol and small amounts of other compounds called homologs, which contribute to the flavor of whiskey. Carbon dioxide will also be generated and the washing liquid will foam violently. Rotate the switch's cutting head to prevent it from overflowing. After about 2 days, the fermentation stopped and the lotion contained 6-8% alcohol.

4. Pot style

The shape of the still jug still affects the characteristics of individual malt whiskies in some mysterious way, and every distillery has maintained the exact same still for many years.

In distillation, the distiller is heated to just below the boiling point of water, and the alcohol and other compounds evaporate and enter the condenser or worm through the neck of the distiller-a large copper coil immersed in cold tap water, where the steam is Condensed into liquid.

5. Distillation

The washing liquor is distilled twice-first in the washing tank to separate the alcohol from the water, yeast and residues called distiller's grains-the solids in it can also be used for animal feed.

The distillate from the washing distiller, called low-alcohol wine, contains about 20% alcohol by volume, and then enters the spirit distiller for a second distillation. The more volatile compounds distilled out first-the front stroke, and the last run called the fake action, in which more oily compounds evaporate, and when mixed with the next batch of low-alcohol wine, both are directed to restart Distillation.

Only pure center cuts or cores are collected in the alcohol receiver, and the alcohol content by volume is about 68%.


Functional diagram of a tank distillery

6. Spirit Safe

All the distillates pass through the spirit safe - whose locks were traditionally controlled by the Customs & Excise. The stillman uses all his years of experience to test and judge the various distillates without being able to come into physical contact with the spirit.

The newly distilled, colourless, fiery spirit reduced to maturing strength, 63% alcohol by volume, is filled into oak casks which may have previously contained Scotch whisky, bourbon or sherry, and the maturation process begins.


Why are the whiskeys produced by different wineries different in flavor?

This is another question that is difficult to answer with certainty. Most people would agree that the water used is the decisive factor. As we all know, neighboring distilleries draw water from different sources to produce whiskeys with completely different flavors.

The size and shape of the distiller and the skills and experience of the person who manages them are also important. The goal of the winemaker is to produce a whiskey whose flavor and characteristics are consistent at all times and under all circumstances. This is the true art of distillation, acquired many years later, and is often passed on from generation to generation.

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The special attention we give in the final quality inspection of each work is also a guarantee of unparalleled reliability and robustness. If you have any needs or questions, please contact us.

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