Grains (typically barley, corn, rye, or wheat) are ground into a coarse powder and mixed with hot water in a large vessel called a mash tun. This mixture is heated to convert the starches in the grains into fermentable sugars. The result is a liquid called "mash."

Grains (typically barley, corn, rye, or wheat) are ground into a coarse powder and mixed with hot wa...

The mash is transferred to fermentation vessels, usually made of wood or stainless steel, where yeast is added. Yeast consumes the sugars in the mash, converting them into alcohol and carbon dioxide. This process typically takes several days and produces a liquid called "wash" or "beer," which has a low alcohol content.

The mash is transferred to fermentation vessels, usually made of wood or stainless steel, where yeas...

First Run (Stripping Run): The wash is then transferred to a still, which is a large metal vessel with a heating element. The wash is heated, causing the alcohol to vaporize. The vapor is then condensed back into liquid form through a series of coils and pipes. This first distillation run, known as the "stripping run," produces a liquid with a higher alcohol content, but it is not yet whiskey.

First Run (Stripping Run): The wash is then transferred to a still, which is a large metal vessel w...

Second Run (Spirit Run): The liquid from the stripping run is transferred to another still for a second distillation run, known as the "spirit run" or "spirit distillation." This further purifies the alcohol and concentrates the flavors. The liquid that comes out of this run is referred to as "new make spirit" or "white whiskey."

Second Run (Spirit Run): The liquid from the stripping run is transferred to another still for a sec...

The new make spirit is then transferred to oak barrels, typically charred on the inside, for aging. The whiskey absorbs flavors from the wood and undergoes chemical changes during this period, which can last anywhere from a few years to several decades, depending on the desired flavor profile.

The new make spirit is then transferred to oak barrels, typically charred on the inside, for aging. ...

After aging, the whiskey is filtered to remove any sediment and adjusted to the desired alcohol content with water, if necessary. It is then bottled and labeled for distribution and consumption.

After aging, the whiskey is filtered to remove any sediment and adjusted to the desired alcohol cont...