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	GRAIN IRISH WHISKEY PRODUCTION MILLING AND MASHING Firstly, the maize is milled into a fine flour. Water is then mixed into the flour and the mixture is cooked slowly under pressure at a high temperature. Once cooked, a small quantity of malted barley is added so that its enzymes will convert the starch in the maize to sugar. The rich sugary liquid is known as thick mash. FERMENTATION The thick mash is pumped into fermentation tanks. Yeast is then added and fermentation begins. This takes at least 48 hours and the result is a low proof alcohol known as the wash. DISTILLATION After fermentation the wash is double-distilled in column stills, first in the wash column and then in the spirit column. This carefully balanced distillation process produces grain whiskey which is flavorsome with a subtle sweetness.
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