#3 Mashing and Fermentation

Mashing and Fermentation

The Mashing Process

Combining Malt and Water

Our mashing process begins with combining our gently opened malt with precisely temperature-controlled water in our mash tun. This mixture initiates the extraction and conversion of the grain's starches into fermentable sugars.

Temperature Control

We perform a carefully temperature-controlled mashing process to convert starch to fermentable sugars and preserve the natural lactic acid bacteria on the grain.

Our Unique Approach

Unlike traditional methods, we don't separate the liquid wort from the grain solids at the end of the mashing process (known as lautering). Instead, we keep everything together – the converted sugars, proteins, fats, and all the flavor compounds from the entire grain. This approach ensures that we capture every nuance of flavor and every bit of fermentable sugar from our organic barley.

The Fermentation Process

Yeast Selection and Inoculation

Our fermentation process uniquely integrates distiller yeast and natural lactic acid bacteria from the grain. We emphasize utilizing the indigenous lactic bacteria on the barley alongside carefully selected cultured yeast strains, enhancing the complexity and depth of our Danish flavors.

Primary Fermentation

The primary fermentation phase is rapid, where yeast converts simple sugars into ethanol and carbon dioxide. This stage typically lasts 2-4 days and is maintained at controlled temperatures.

Secondary Fermentation

Following the primary phase, a slower and more nuanced secondary fermentation occurs. During this period, the yeast and the lactic acid bacteria produce complex flavors, contributing to the New Make and the whisky's intricate flavor profile. This phase can extend from a few days to over a week, depending on the desired flavor characteristics we aim to achieve.

Temperature Control and Monitoring

Throughout both stages of fermentation, we rigorously maintain temperature control. This critical process prevents unwanted bacterial growth and ensures the yeast and lactic acid bacteria remain active and efficient. Our proactive approach allows us to make necessary adjustments and avoid the development of off-flavors.