Making Blended Scotch begins much the same way as making any Single Grain Whisky. It starts with adding hot water to the grain, converting the starch into soluble sugars. This is called malting. Once it’s good and ready, the cereal is dried in a kiln – sometimes with peat, which at Johnnie Walker we use to create our signature smoky finish.
The grain is ground in a mill and mixed with hot water, to extract those all-important sugars. The hot, sweet liquid is then drawn off, cooled and made ready for the next step: fermentation. The addition of yeast brews a kind of beer, which is distilled twice in a large copper container, to increase the concentration of alcohol and intensify the taste. We call these containers ‘stills’ and the more the liquid touches the side of the copper still, the greater the impact on the flavour.