|THE MAKING OF WHISKY ～Mashing～|
Hello, this is Kyoto Miyako Distillery.
Mashing is the process of extracting wort from barley.
The grounded barley（Grist）is mixed with 65-70°C hot water in the mash tun.
After about 60 minutes, the largest grain of husk will be precipitated, and the precipitation becomes a filter layer, which can be pulled out from the bottom to extract clear wort.
Adding the barley and hot water, and the enzymatic reaction progresses during the resting time, and the starches convert to sugar.
If the temperature of hot water is too high, the saccharifying enzyme won’t work well and will be deactivated.