威士忌世界地圖第二版中的單一麥芽威士忌釀造流程

09-13

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對酒質風格產生影響的部分和重點用黑體字顯示，侵刪

MALT PRODUCTION

While the world』s single malt distilleries follow the same process,each one will have its own particular take on how this done.It is this individual approach,specific to each distillery,which gives each single malt its distillery characrer –its DNA.The distiller makes decisions throughout the process;the key decisions are shown in this diagram.

單一麥芽威士忌的生產

雖然世界上單一麥芽威士忌的蒸餾廠遵循相同的工藝，但每個蒸餾廠都會有自己獨特的釀造方法。這是每個蒸餾廠特有的方法，它給每一個單一麥芽威士忌賦予蒸餾廠的特徵-它的DNA。蒸餾廠在整個流程中起決定性作用。關鍵決定在這個圖中顯示。

1. BARLEY

All scotch malt is made from malted barley,water,and,yeast.While distillers prefer to use Scottish barley,there is no legal requirement to do so-quite wise given the vagaries of the Scottish climate.Most distillers believe that variety does not have an impact on flavour ,though some do feel that a strain called Golden Promise does impart a different mouthfeel to their spirit.

1、大麥

所有蘇格蘭麥芽都是用大麥、水和酵母釀製的。雖然蒸餾廠更傾向於使用蘇格蘭大麥，但由於蘇格蘭氣候的變化無常，規定上沒有要求這麼做。大多數釀酒商認為大麥品種對酒的風味沒有影響，是一種稱為金色承諾的菌株對酒質賦予不同的口感。

2. MALTING

A grain of barley is like a small packet of starch.Malting is basically fooling the barley into thinking that it is time to start growing by steeping it in water conditions.Enzymes are triggered,which will convert this starch into sugar,and it』s sugar that the distiller needs.To ensure that he gets access to this he must stop the germination process by drying the barley.This leads to his first decision.

2、大麥發芽

一粒大麥就像一小包澱粉。麥芽釀造基本上是在欺騙大麥，使其認為浸泡在水中就該開始生長。酶被觸發，它將把這種澱粉轉化為糖，這是蒸餾需要的糖。必須通過烘乾大麥來阻止發芽過程，這是需要做出的第一個決定性選擇。

3. KILNING

OPTION1

Drying the malted barley over hot air will stop germination but will not impart any flavour.

OPTION2:PEATING

The second option is to dry the barley over a peat fire.This will give a smoky aroma to the final spirit.Peat is semi-carbonized vegetation,which when burned,gives off a fragrant smoke.The oils(phenols) in the smoke stick to the surface of the barley.Many mainland whiskies contain a small amount,but the most overtly smoky malts are those from the islands where peat has always been the traditional fuel for home and whisky production.

3、烘乾

方式一

在熱空氣中乾燥麥芽將停止發芽，但不會賦予任何風味。

方式二：泥炭烘烤

第二個選擇是在泥炭火上烘乾大麥。這會給最終的酒帶來煙熏的香味。泥炭是半碳化的植物，燃燒後會散發出芳香的煙霧。煙霧中的油（酚）粘在大麥的表面。許多陸地上的威士忌都含有少量煙熏味，最多見的煙熏麥芽是那些來自島嶼的麥芽，那裡泥炭一直是家用和威士忌生產的傳統燃料。

4MILLING

The malt is taken to the distillery where it is ground into a rough flour called grist.

4磨粉

麥芽被送到蒸餾廠，在那裡被磨成粗麵粉，叫做麥芽糖。

5MASHING

The grist is then mixed with hot water (at 63.5℃/146.3℉) in a large vessel called a mash tun. As soon as the hot water strikes the grist the conversion from starch to sugar takes place.The sweet liquor ,knwon as "worts",is then drained through the perforated bottom of the mash tun.The process is repeated a further two times to extract as much of the sugar as possible.The final "water" is then retained as the first water of the next mash.

MASHING OPTION1:CLEAR WORT

If a distiller pumps the wort slowly from the mash fun he obtains what is known as clear worts. This will tend to produce a spirit with no great ceceal character.

MASHING OPTION2:CLOUDY WORT

If a distiller wishes to produce a malty spirit with a dry,nutty,cereal character he will pump the worts quickly and pull some solids through from the mash tun.

5糖化

將麥芽粉與熱水（63.5℃/ 146.3℃）混合在一個稱為糖化罐（麥汁罐？）的大容器中。熱水一碰到麥芽粉，澱粉就開始轉化為糖。形成的甜液，俗稱「麥芽汁」，然後通過糖化罐底部的孔流出。這個過程再重複兩次，以提取儘可能多的糖。最後得到的「水」作為下一次糖化最初的液體。

糖化方式1：澄清麥芽汁

如果蒸餾師從麥芽汁中慢慢地抽出麥汁，他就會得到澄清麥芽汁。這會傾向於形成沒有多大特徵的酒質。

糖化方式2:混濁麥芽汁

如果蒸餾師想要生產一種麥芽酒，酒質具有乾燥、堅果、穀物的特性，他會快速地泵出麥芽汁，並從糖化罐中抽出一些固體，得到混濁的麥芽汁。

6FREMENTATION

The worts are then cooled and pumped into a fermenting vessel known as a washback.These can be made from either wood or stainless steel.Yeast is added

and fermentation begins.

FERMENTATION OPTION1:SHORT

In fermentation,yeast eats sugar and convert it into alcohol(wash).This process is completed in 48 hours. If a distiller takes this "short" option his final spirit will have a more pronoumced malty character.

FERMENTATION OPTION2:LONG

A long fermentation (over 55 hours) allows esterification to take place.This produces lighter,more complex,and fruity flavours.

6發酵

將麥芽汁冷卻並泵入稱為反衝洗的發酵容器中。這些發酵容器可以由木材或不鏽鋼製成。加入酵母，發酵開始。

發酵方式1：短時間

在發酵過程中，酵母吃糖並將其轉化為酒精。這個過程在48小時內完成。如果一個釀造師選擇這個「短」時間的方式，酒的特徵會更具有麥芽味。

發酵方式2：長時間

長時間發酵（超過55小時）使酯化發生，從而產生更輕盈、更複雜的味道和果味。

7DISTILLATION A

The wash has a strength of 8%abv. This is then distilled twice in copper pot stills.The first distillation in a "wash still" will produce a spirit of 23%abv "low wines",which ie then redistilled in "spirit still". This time the distillate is divided into three: foreshots,heart and feints. Only the heart is retained for maturation. The foreshots and feints are recycled with the next batch of low wines.

7蒸餾A

發酵過後的酒液的強度為8% ABV。然後用銅鍋蒸餾器蒸餾兩次，第一次蒸餾是在「wash蒸餾器」中，會產生23%abv「低度葡萄酒」的精度，然後再到「酒質蒸餾器」里蒸餾。這一次，餾出物分為三種：foreshots,heart and feints。只將heart（核心）保留進行熟成。foreshots and feints 和下一批的低質量酒一起回收。

DISTILLATION OPTION1:LONG CONVERSATION

The longer the conversation between alcohol vapour and copper,the lighter the final spitit will be.This means tall stills are more likely to produce light spirit than small ones. Also,running a still slowly can extend the conversation.

蒸餾方式1：長時間交互作用

酒精蒸氣和銅製蒸餾器之間的交互時間越長，最後形成的酒質就越輕盈。這意味著尺寸高大的蒸餾器比尺寸小的蒸餾器更容易產出輕盈的酒質。此外，緩慢的運行蒸餾可以延長交互時間。

DISTILLATION OPTION2:SHORT CONVERSATION

Conversely,the shorter the conversation the heavier the resulting spirit will be.Small stills or qiuck distillation will tend to give this characteristic.

蒸餾方式2:短時間交互作用

相反，短時間的交互，最終形成的酒質就越厚重。小型蒸餾器更易於形成這樣的特徵。

DISTILLATION B:CONDENSING

CONDENSING OPTION1:SHELL&TUBE

This is a tall cylinder containing a mass of small copper pipes filled with cold water.When the alcohol vapour hits the cold pipes it turns back to liquid.Because there is a large area of copper,shell and tube condensers help to "lighten" a spirit.

CONDENSING OPTION2:WORM TUBS

This,the traditional method of condensing,involves a long copper pipe coild in a tank of cold water.Becuase there is less copper at play here, worm tubs will tend to produce a heavier spirit.

蒸餾B：冷凝

冷凝方式1：殼管

這是一個高筒有大量小型銅管，裡面裝滿冷水。當酒精蒸氣碰到冷管，就變成液態。因為有一個大面積的銅蒸餾器，殼管式（shell&tube）冷凝器有助於形成較輕盈的酒質。

冷凝方式2:蟲桶

這種，傳統的冷凝方式，一根長銅管裝在一個冷水罐里。因為這裡較少面積的銅，蟲桶冷凝器往往會產生較厚重的酒質。

DISTILLATION C:CUT POINTS

When the condensed spirit from second distillation arrives in the spirit safe,the stillman must divide it into three:foreshots,heart and feints. The point where he cuts from foreshots into spirit and from spirit to feints will also have an effect on flavour.

CUT POINTS OPTION1:EARLY

As a spirit distilled so its aromas change. The first to appear are light and delicate.If a distiller wishes to make a fragrant whisky he will cut off spirit early.

CUT POINTS OPTION2:LATE

As distillation continues so the aromas deepen becoming more oily and rich:smokiness would be one of these. A distiller wishing to make a heavy spirit will therefore cut late.

蒸餾C：CUT POINTS

當從第二次蒸餾（蒸餾B冷凝）中形成的酒質達到穩定酒質，蒸餾師必須將其分成三個部分：foreshots,heart and feints。他怎麼分哪部分是foreshorts哪部分是feints，也會對味道產生影響。

CUT POINTS1：EARLY

酒質經過蒸餾，香氣發生改變。最先出現的是light and delicate，如果蒸餾師想做一款很芳香的威士忌，他會較早結束蒸餾。

CUT POINTS2：LATE

當蒸餾繼續進行時，香味變得更加油膩和豐富：煙熏味就是其中之一。一個蒸餾師想做一款酒質厚重的威士忌，就會較遲結束蒸餾。

8MATURATION

The new-make spirit is then reduced to 63.5%abv and placed in oak casks to mature.These casks have usually previously been filled with either bourbon or sherry.There are three processes happening here:

1.Removal:The cask helps to remove the aggressive new-spirit character.

2.Addition:The flavour compounds in the cask are extrated by the spirit.

3.Interaction:The flavours from the wood and the spirit meld together to increase comolexity.

Time,the freshness of the cask and the type of oak all have a part to play.

8熟成

把新釀造的烈性酒降低到63.5%abv，放入橡木桶中使其成熟。這些桶通常以前都裝有波本威士忌或雪利酒。這裡有三個過程：

1、去除：木桶有助於去除侵略性的酒質特徵。

2、添加：木桶中的風味物質被提煉出來加入到酒質特徵。

3、相互作用：來自木材的香味和原本的酒質相互作用以增加共融性。

熟成時間，木桶的新鮮度和橡木的種類都有一部分可以發揮（影響酒質）。

CASK TYPE OPTION1:EX-BOURBON

These casks are made from American oak,a species which is high in compounds which give aromas reminiscent of vanilla,creme brulee,pine,eucalypt,spice,and coconut.

CASK TYPE OPTION2:EX-SHERRY

These casks are made from European oak, which imparts aromas of dried fruit,clove,incense,walnut.European oak is also richer in colour and higher in mouth-drying tannin.

CASK TYPE OPTION3:REFILL

Whisky distillers can use casks many times and the more they are used the less effect the species of oak has on the whisky. These "refill" casks are important in allowing distillery character to be shown. In practice, most distillers will use a mix of all three options as this adds complexity to the palette of flavours.

MATURATION:CASK TYPE:CASK FINISHING

Distillers can give the flavour of their whisky a final twist by "finishing" it. This involves taking a whisky aged (normally in ex-bourbon or refill casks) and giving it a short period of secondary ageing in a very active cask that has previously held sherry,port,Madeira,wine.etc., imbuing the whisky with some of the casks character.

桶型1：Ex-Brbon

這些木桶是用美國橡木製成的，這種橡木富含香草、黑醋栗、松樹、桉樹、香料和椰子的芳香。

桶型2：EX-雪利酒

這些木桶是由歐洲橡木製成的，散發著乾果、丁香、香熏、瓦努的香味。歐洲橡木的顏色也更豐富，單寧的口感也更高。

桶型3：重填

威士忌蒸餾師可以多次使用木桶，使用得越多，橡木對威士忌的酒質特徵影響就越小。這些「REFILL」桶在酒質要求顯示出酒廠特色時作用很重要。在釀造中，大多數蒸餾師將使用所有三種桶的混合，因為這增加了酒質風味的複雜性。

熟成：木桶類型：Finishing桶

蒸餾酒可以通過它給威士忌的決定性的風味。先把威士忌陳釀在（通常是在波本桶或重填桶中），然後在一個以前盛有雪利酒、波爾圖、馬德拉、葡萄酒等的非常活躍的酒桶中進行短暫的二次陳釀，使威士忌具有酒桶的一些特性。

MATURATION:TIME

It takes time to mature whisky. logically,the longer a whisky spends in a cask,the more influence the oak will have on spirit. Eventually it will dominate the whisky, rendering it impossible to tell which distillery it came from. A very active cask will produce this effect more quickly than one which has been filled many times (and which may give a neutral effect). The age statement on a bottle simply tells how long the youngest whisky has spent in wood. It does not indicate how active (or otherwise) the cask has been. Old does not automatically equal good.

熟成：時間

熟成威士忌酒需要的時間。從邏輯上講，威士忌在桶里的時間越長，橡樹材質對酒質風味的影響就越大。最終它會主宰威士忌的酒質風味，使人無法分辨出它來自哪一種蒸餾酒。一個非常有強烈特徵具有侵略性的木桶產生這種影響效果比已經重填多次的桶（可能產生中和效果）更快。瓶子上陳年的描述僅僅說明了威士忌在橡木中與木材作用的時間。它不能表明木桶到底是如何作用的。老酒不等於好酒。

BOTTLING

The whisky is finally ready for bottling, but there are still some final decisions to make.

CHILLFILRATION?

This will stop a whisky going cloudy but can reduce mouthfeel.

CARAMEL ADJUSTMENT?

The addition of spirit caramel helps standardize colour.

STRENGTH?

legally,whisky must be a minimun of 40%abv ,but "cask strength" malts are becoming more popular.

裝瓶

威士忌終於準備好灌裝了，但仍有一些最後的decision要做。

過濾？

這將阻止威士忌變得混濁，但減少了口感的複雜性。

焦糖調整？

添加焦色糖有助於顏色標準化。

桶強酒精度？

從法律上說，威士忌最低酒精度是40% ABV，但「桶強」麥芽威士忌越來越受歡迎。