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Liquid Gold

Fine Whisky from Grain, Water, and Yeast

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Quality, purity and origin of the spring water used are crucial for quality whisky production.

  • Preparation: Most of the grain is malted, while corn is typically cooked
  • Crushing and mashing the barley
  • Fermentation: By adding yeast, sugars begin to ferment until it turns into alcohol.
  • Pot still method: The mash is distilled in copper stills during two to three distillation rounds
  • Bottling and storage

Whisky is considered a national drink in Scotland. An average of 34 bottles of whisky are exported from Scotland per second.

Half of the Scottish distilleries are concentrated along the famous ‘Malt Whisky Trail’ in the region of Speyside, which is located between the mystical lake Loch Ness and the city of Aberdeen.

Half of the Scottish distilleries are concentrated along the famous ‘Malt Whisky Trail’ in the region of Speyside, which is located between the mystical lake Loch Ness and the city of Aberdeen.

Currently the most expensive whisky in the world is the Macallan M. In 2014, this single malt whisky sold at auction for a steep price of 467.000 €.

According to legend, the Celts were the first to distill a clear liquid. The etymology word ‘whisky’ comes from the Scottish/Gaelic, where ‘uisge beatha’ means ‘water of life’.

Whisky is often aged much longer than that. The stillman must look ahead and gauge market demand five, ten or 15 years into the future.

Whisky is drunk at room temperature out of tulip-shaped nosing glasses, allowing the full diversity of aromas to unfold.

Quality, purity and origin of the spring water used are crucial for quality whisky production.

  • Preparation: Most of the grain is malted, while corn is typically cooked
  • Crushing and mashing the barley
  • Fermentation: By adding yeast, sugars begin to ferment until it turns into alcohol.
  • Pot still method: The mash is distilled in copper stills during two to three distillation rounds
  • Bottling and storage
  • Whisky is considered a national drink in Scotland. An average of 34 bottles of whisky are exported from Scotland per second.

    Half of the Scottish distilleries are concentrated along the famous ‘Malt Whisky Trail’ in the region of Speyside, which is located between the mystical lake Loch Ness and the city of Aberdeen.

    Currently the most expensive whisky in the world is the Macallan M. In 2014, this single malt whisky sold at auction for a steep price of 467.000 €.

    According to legend, the Celts were the first to distill a clear liquid. The etymology word ‘whisky’ comes from the Scottish/Gaelic, where ‘uisge beatha’ means ‘water of life’.

    Whisky is often aged much longer than that. The stillman must look ahead and gauge market demand five, ten or 15 years into the future.

    Whisky is drunk at room temperature out of tulip-shaped nosing glasses, allowing the full diversity of aromas to unfold.