Scotch becomes Scotch by craft and ingredients. While you may find a large variety of Scotches with varying flavors and affect, the process of creating a fine Scotch shares some fundamentals regardless of the source.

Typically, the process of creating a single malt Scotch whisky is approximately a 5-step process:

1. Malting
2. Mashing
3. Fermentation
4. Distillation
5. Maturation

The root ingredient (or "grain" ingredient) of all Scotch Whiskeys is barley.  The only other ingredients are water and yeast.

Malting

Malting is the process by which the barley grain germinates and is then kiln-dried.  When the grain sprouts they are dried, traditionally by using peat as a fuel, until the grain is dry enough for grinding.  Sprouting the barley produces enzymes needed to turn starch into sugar.  The grinding process is meant to split open the grain to allow the starches to be released during the mashing process.

Mashing

A Mash Tun is used to mix the malt with water.  At this point, the starch is released and is broken down into sugar.  The mixture is cooked for a period which typically depends on the amount of mash, which could take less than an hour up to a few hours.  The resulting sweet liquid is called the "wort", which is separated from the solid grain by the Mash Tun.

Fermenting

The fermentation process converts the sugars into alcohol.  This is done by adding yeast to the wart.  Smaller distilleries typically use new yeast for each batch, while larger distilleries will cultivate their own strains for consistency.  Fermentation generally take about 3 days for a good mixture.  The resulting liquid is called the "wash", which is similar to beer (approx. 8% alcohol).

Distilling

The distillation process is composed of boiling the wash in a copper still.  A small amount of spirit is boiled off and condensed in the still.  This liquor is dispensed by the "worm" or the tubing of the still, and is called "low wines" (approx. 20% alcohol).  Once all of the low wines are collected, a second distillation is performed on this liquid to bring the alcohol to about 80 proof (40% - now we're talking). 

Maturation

In order to be called "Scotch", this liquid must mature in an oak cask stored in Scotland at a location licensed by H.M Customs & Excise for at least 3 years.  The oak cask has typically been used to create American bourbon or sherry before storing the Scotch-to-be.  Although three years is required, most distilleries will store the liquid for around 10-20 years.  During maturation the cask "breathes" and develops the color and some of the flavor to the Scotch.  

During this period a percentage of the whisky evaporates: this is called the "Angel's Share".  After maturation, what the Angel's don't get, you and I get, thankfully. 

Each step of the Scotch-making process has some variation and tricks of the trade, so in spite of the simple ingredients the final product is quite varied and requires a great deal of skill.  We will look at some of these tricks of the trade in later articles, so please stay tuned.

For more information on making Scotch:

Make Your Own Scotch Whisky

How To Make Scotch Whiskey