Although many Canadian whiskies are still labelled as “ rye ”, the modern mash bill for a Canadian “ rye ” whisky often contains little or no rye grain, and their flavour is derived in other ways ( such as flavour development from the aging process, blending with stronger-tasting Canadian whiskies, and the addition of flavourings ).

Under Canadian law, the term " Canadian rye whisky " is simply synonymous with " Canadian whisky ", and the primary mash ingredient in most Canadian whisky is corn.

Within these categories is a variety of types distinguished largely by the kilning temperature ( see mash ingredients ).

The 1907 British Pharmaceutical Codex's instructions for making nutritional extract of malt do not include a mash-out at the end of extraction, and include the use of lower mash temperatures than is typical with modern beer-brewing practices.

The mixture is now known as the main mash, or moromi ( 醪, also written 諸味 ).

This is mixed with hot water in a large vessel called a mash tun.

This process is referred to as " mashing ", and the mixture as " mash ".

This proposition has provoked heavy criticism from south European countries, which often distill used mash from wine-making into spirits ; although higher quality mash is usually distilled into some variety of pomace brandy, lower-quality mash is better turned into neutral-flavored spirits instead.

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash.

* Single malt whisky is whisky from a single distillery made from a mash that uses only one particular malted grain.

American whiskey is distilled from a fermented mash of cereal grain.

* Bourbon whiskey, which is made from mash that consists of at least 51 % corn ( maize ).

* Corn whiskey, which is made from mash that consists of at least 80 % corn.

* Malt whiskey, which is made from mash that consists of at least 51 % malted barley

* Rye whiskey, which is made from mash that consists of at least 51 % rye.

* Rye malt whiskey, which is made from mash that consists of at least 51 % malted rye.

* Wheat whiskey, which is made from mash that consists of at least 51 % wheat.

Canadian whiskies may contain caramel and flavouring in addition to the distilled mash spirits, and there is no maximum limit on the alcohol level of the distillation, so the bulk of the distilled content may be neutral spirits rather than straight whiskies.

The base is a mash of malted barley, dried in kilns fired with a little peat ( although considerably less than in Scotland ), and distilled using the pot still method.

In 1822 he patented one of Europe's first continuous whiskey stills, a method that during distillation allowed the mash to flow gradually and continuously over the heat through a labyrinth of partitions.

The pressed mash is reconstituted with water and allowed to ferment for a few more days and is pressed again, with this pressing being distilled and used to make the famous " Grappa ".

After the mash has been prepared, it is transferred to a beer storage jar and left to ferment.

The seed mash and the starter will saccharify, ferment, and liquify the cooked rice in the main mash.

In Hungary, one can ferment a batch of fruit mash at home, then take the fermented mash to a distiller, who can then legally distill the mash to the desired strength.

The result was that many also wanted their traditional foods of ale and pie and mash, resulting in the renaming of both a hotel that they visited and the island on which it sat in Twickenham to Eel Pie Island in the early 1900s.

The liquid that is left at the end of the fermentation process is known as fermented mash.

* to separate liquid from mush ( for example, to make apple juice: wash, chop, boil, mash, then filter by pouring the mush into a muslin bag suspended over a jug )

Neutral grain spirit ( also called pure grain alcohol ( PGA ) or grain neutral spirit ( GNS )) is a clear, colorless, flammable liquid that has been distilled from a grain-based mash to a very high level of ethanol content.

The storage facility contains over 77 different barley grains from which are chosen to go off to mashing in which the grains are crushed and soaked in water creating a sweetened liquid called a malt using three mash tuns.

To improve marketability, it may contain caramel ( as may Scotch whisky ) and flavouring, in addition to the distilled mash spirits.

By Canadian law, Canadian whiskies must be produced and aged in Canada, be distilled from a fermented mash of cereal grain, be aged in wood barrels with a capacity limit of for not less than three years, and " possess the aroma, taste and character generally attributed to Canadian whisky ".

Canadian whisky may contain caramel and flavouring in addition to the distilled mash spirits.

Fermented millet is used to make a beer ( jããḍ ज ाँ ड ) and the mash is distilled to make a liquor ( rakśi रक ् श ी).

The fermented mash, referred to as the wash, is then distilled to ( typically ) between 65 % and 80 % alcohol.

* The contained spirits must be distilled to an alcohol by volume level of less than 94. 8 % from a yeast-fermented mash of cereal grains ( saccharified by the diastase of malt contained therein, with or without other natural diastases ) in such a way that the distillate has an aroma and flavour derived from the materials used.

The term neutral refers to the spirit's lacking the flavor that would have been present if the mash ingredients were distilled to a lower level of alcoholic purity, and also lacking any flavoring added to it after distillation ( as is done, for example, with gin ).

Other kinds of spirits, such as whisky, are distilled to a lower alcohol percentage in order to preserve the flavor of the mash.

The producer of Maker's Mark says that the traditional definition is " A bourbon that is produced / distilled in small quantities of approximately 1, 000 gallons or less ( 20 barrels ) from a mash bill of around 200 bushels of grain ".

Distillers, by contrast, are not as constrained by the amount of protein in their mash as the non-volatile nature of proteins means that none will be included in the final distilled product.

In Scotland, " malt whisky " must use a 100 % malted barley mash and must be distilled in a pot still, and grain whisky is typically distilled in a continuous column still in a manner that results in a " lighter " but less flavorful spirit.

However, a " Single Grain Scotch Whisky " is defined as a Scotch whisky distilled from a fermented mash of one or more grains at a single distillery, in the same way that a " Single Malt Scotch Whisky " refers to a Scotch whisky distilled from a fermented mash of malted barley at a single distillery.