What is double malt whisky?

Double malt whisky is a type of whisky that uses malted barley as both the base ingredient for the fermentation and as a flavoring agent. This creates a richer, fuller flavor than a single malt whisky, which uses only malted barley for the fermentation.

The process of making double malt whisky begins by malting the barley. This involves steeping the barley in water and then allowing it to germinate. Once germination has occurred, the barley is dried and kilned, which halts the germination process and develops the flavor of the barley.

The malted barley is then milled and mashed with hot water to create a fermentable liquid. This liquid is called "wort." Yeast is then added to the wort, and the mixture is allowed to ferment. During fermentation, the yeast converts the sugars in the wort into alcohol.

Once fermentation is complete, the wort is distilled twice to create a "new make spirit." This spirit is then aged in wooden barrels for a minimum of three years. During aging, the spirit will develop a rich, complex flavor and aroma.

When it is ready, the double malt whisky is bottled and can be enjoyed.