1 Grain Selection
Selection and examination of grain type and variety have a great impact on the whisky flavor. That is why a considerable amount of time and expertise are invested in that phase of whisky making. Naturally the grain contains starch which is released by pre-cooking. During this time, enzymes in the grain convert the starch into fermentable sugars.
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2 Fermentation
The fermentation of the whisky is the next important step. This is a natural process where sugars are converted into alcohol which provides the taste and aromatic components of “Black Ram”.
3 Distillation
Distillation is the most vigorous process in the course of production. The in-depth understanding of the different stages, optimum temperatures and the behavior of the ingredients, is an important tool for the creation of a well-balanced drink with distinct high merits of taste and aroma characterised with pronounced style and quality.
4 Maturation
Aging is a process where the grain distillate is stored for minimum of three years in oak casks whose inner surface has been burned to a varying degree. As a result of this process the drink is enriched with aromas of cocoa, chocolate, vanilla and coffee. The taste becomes sweet and well-balanced.
5 Bottling
The last but not least important step in the process of Black Ram making, is when whisky is cut using purified water and then bottled. The alcohol level of the cask strength whisky is usually around 60% and then reduced to around 40% to be packaged in controlled environment. These are the processes every bottle of Black Ram completes to please you with its distinctive taste and character.
