Concentrate «Smoky Whisky» 5 kg Natural

Smoky whisky, also known as peated whisky, is an original drink that has been produced in Scotland for over two hundred years. Why is it called "smoky" whisky? The Scots used peat to dry wet malt by placing it over a heated peat fire, and it is precisely this process that gives whisky its distinctive organoleptic character. Peat imparts medicinal, smoky, and charred notes to the whisky. The Isle of Islay, home to the distilleries Laphroaig, Ardbeg, Lagavulin, Kilchoman, and Caol Ila, is considered the heart of smoky whisky. One package of Bourbon rye malt concentrate (5 kg) is designed to produce 4-4.5 l of whisky distillate at 40% ABV. This calculation is based on using malt extract exclusively, without adding dextrose. The quantity of the final product can be increased by adding sugar/dextrose to the fermentation vessel, but no more than 4 kg. Adding a larger amount of sugar will significantly reduce the grain character of the resulting distillate. In this case, additional water must be added at a rate of 3 l per 1 kg of sugar/dextrose. Instructions: Add 1 package of malt concentrate and 19 liters of water to the fermentation vessel, mix thoroughly, then add whisky yeast. Seal the vessel airtight and wait for fermentation to complete, monitoring the airlock activity (1-2 bubbles per minute indicates the wash is ready). Fermentation time depends on the ambient temperature (optimally 25 degrees Celsius). To obtain whisky, dilute the resulting spirit to 63% ABV and transfer it into an oak barrel (maturation time depends on the barrel size), or mature it on oak chips/cubes for at least 3 weeks.