The start of the process of making whisky is very similar to making beer.
Various grains, typically corn, wheat, rye barley (both malted and unmalted) are ground using a mill to create a rough flour. These grains are then cooked and with the help of enzymes and pure water the starch in the grains are converted to sugar.
Yeast is then added and the fermentation process which is the conversion of sugar to alcohol and CO2 takes place. The resultant beer is then distilled using either pot or column stills to concentrate the alcohol and flavours.
After distillation the distillate is reduced with pure water and filled into wood barrels.The barrels are put away in the barrel warehouse and monitored for flavour development. Once the barrels have reached the desired level of maturity, the spirit is then dumped from the barrels.
At this point the whisky can be blended to produce the appropriate blend or diluted to bottling strength and bottled.