North America is known for the production of different
styles of whiskies.
More information is available about regulation and
categories for USA :
and for Canadian Whisky : laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.02.020.html
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 craft 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:
- milling to expose the starch
- cooking (if un-malted cereal is used) / mashing to gelatinize the starch
- liquefaction : to break down the long starch chains
- saccharification (can be simultaneous of the fermentation, in this case it is the SSF process): to convert dextrins into fermentable sugars
- fermentation to synthesize the ethanol and flavours
- distillation of the wort to produce new make spirit (NMS)
- aging in new barrels or in used barrels.
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 Craft 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.
DistilaMax® MW has been selected especially for its ability to ferment maltose, maltotriose and other sugars of malted barley feedstock. DistilaMax MW displays a good alcohol tolerance and performs very well up to 15% v/v. DistilaMax MW is recommended for […]
DistilaMax® GW is an active dry yeast and is recommended for use in the production of grain Whisky by fermentation of wort made from wheat or maize. It contains a selected strain of Saccharomyces cerevisiae distillers’ yeast in a highly […]
DistilaBact ® LP is a Lactobacillus plantarum specifically for use in managing sour mash development during the production of distilled spirits. DistilaBact LP is easy to use and can be added directly into the mash either as a co-inoculation with […]
DistilaMax® XP has been selected especially for its ability to ferment maltose, maltotriose and other sugars in malted grain feedstock. DistilaMax XP displays a good temperature tolerance and performs well at temperatures up to 36°C.
DistilaMax NT is recommended for use in the production of whisky, by fermentation of wort made from malted barley or grain feedstock. DistilaMax NT produces a congener profile that is well- suited to malted barley whisky such as increasing complexity […]
During the process of alcoholic fermentation yeast, which is a complex living organism, is subject to various stressors: temperature, ethanol, pH, organic acids and others. In order to get a successful fermentation, yeast needs a balanced nutrient package which will maximize its potential […]
DistilaVite® HY is a yeast nutrient specifically designed for use in grain-based beverage alcohol fermentations. It contains a proprietary blend of trace minerals and natural enzymes including proteolytic activities to optimize nutrient availability.
DistilaZyme® AA is an alpha amylase enzyme selected especially for its ability to break mash viscosity by gelatinization and converting of starch into dextrin chains in the cooking / mashing process. DistilaZyme AA can be used on whole grain mashes […]
DistilaZyme® GA is a selected gluco amylase (amyloglucosidase) enzyme capable of hydrolyzing α-1,6 and α- 1,4 glucosidic linkages of short chain dextrins to fermentable sugars to be uptaken by the yeast during the fermentation process. DistilaZyme GA optimizes the conversion […]
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