North America is known for the production of different styles of whiskies.
A wide diversity of cereals wheat, barley, rye, corn, etc. malted or un-malted can be used for the production of whisky. This diversity offers the distillers the opportunity to produce a diversity of styles of Whisky: Canadian Whisky, Tennessee Whisky, Bourbon, etc.
Commercial enzymes, nutrients and selected commercial yeasts are allowed in the production process.
Production : The process is based on 7 steps:
Whatever the type of whisky you want to produce, the first key point is to efficiently convert starch into fermentable sugars; the role of the enzymes at this level is crucial it is why Lallemand Distilling proposes DistilaZyme which are selected alpha-amylase and gluco-amylase for the production of whisky.
According the cereal you use and the whisky you want to produce, we propose yeast suitable for each application:
Distilamax HT to produce light grain whisky;
DistilaMax GW to produce aromatic whisky from unmalted grain only or from a mix of malted and unmalted grain;
DistilaMax MW to produce more complex whisky with a Scottish style, this strain is also very interesting on rye;
DistilaMax XP fermenting malted and unmalted grain and which works very well at high temperature.
Even if on grain the lack of vitamins and minerals is not usual, we recommend to use a dedicated nutrition of the range DistilaVite in the rehydration and in fermentation in order to get a clean end of fermentation, a good kinetic of fermentation and the expected aromas.
If you have any question, please, do not hesitate to contact our Technical Team who will be happy to assist you.
Not all products are available in all markets nor associated claims in all regions.