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Whisky production

During the production process of whisky there are a number of different parts that make up the production of the drink. They include Stills, Yeasts, Pot ale and Ageing. Each of these plays a part in determining the taste of the drink. In this article we are going to take a look at some of these parts and why they play a crucial role in the final outcome of the product.

Pot ale

About 2.7 billion liters of pot ale are made as a byproduct of making malt whisky in Scotland every year. This number is getting bigger. Because of this, there are more people looking for other ways to reach their destinations. Some distilleries use pot ale to get rid of waste without using oxygen. This is not always a good choice for farmers, though. To improve the quality of feed products made from pot ale, it is important to separate the useful parts from the pot ale. The amounts of soluble and insoluble parts in the two fractions are different. It is also important to look at these parts to see what they could be used for. One way is to use anaerobic digestion to separate the yeast from the pot ale. But there are a lot of unknowns about how this process will affect the health of the yeast. Also, it's not clear what this process does to the proteins that come out of it. So, the authors tried to come up with a new way to take yeast and protein out of pot ale.

Why choose Goalong liquor Whisky production?

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