What results from the fermentation process during whiskey production?

The fermentation process during whiskey production leads to the creation of what is known as "wash." During fermentation, yeast consumes the sugars present in the mash and converts them into alcohol and carbon dioxide. The resultant mixture is primarily composed of alcohol (ethanol), water, and other compounds. This mixture, referred to as wash, typically has a low alcohol content, usually around 6-8% by volume.

After fermentation, the wash is then distilled to increase the alcohol concentration and to further separate various flavor compounds and impurities, leading eventually to the production of the final distilled spirit. Understanding the wash is crucial in the whiskey-making process as it is the foundation from which the final product is derived.

While other terms might relate to aspects of whiskey production, they occur at different stages or describe other elements in the process. Congeners are the compounds produced during fermentation and distillation that contribute to the flavor profile but are not the direct product of fermentation. Distillate refers to the product after distillation is complete, containing higher concentrations of alcohol. Stillage is the byproduct left after the distillation process is complete, which contains the residual grains and remaining liquid not converted into alcohol.