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December 7, 2022
Last updated

Comprehensive Guide to Making Whiskey: Step-by-Step Process

Owner of Clawhammer Supply
glass of whiskey

Some say that whiskey (also spelled whisky) is the most popular distilled spirit in the world. It's consumed across the globe and is made on every continent. But exactly how is whiskey made? In this article I'm going to explain how to make whiskey, step by step, with the help of a master distiller. I've also created a two part video series which can be found below.

Table of Contents

Before getting into how whiskey is made i'm going to provide a bit of helpful background information. This will include the following:

  1. The definition of whiskey
  2. Typical whiskey ingredients
  3. Proof and aging
  4. Additives
  5. Historical facts
  6. Is it illegal to make whiskey at home?
  7. Guide to Making Whiskey

What is Whiskey?

Whiskey is made all over the world and the definition varies from region to region. Though, according to the TTB, the legal definition of whiskey (whisky) in the United States is, "Spirits distilled from a fermented
mash of grain at less than 95%
alcohol by volume (190 proof) having
the taste, aroma and characteristics
generally attributed to whisky and
bottled at not less than 40% alcohol
by volume (80 proof)." Though, keep in mind that there are several different sub-types of whiskey. For example, Bourbon, Rye, Wheat, and Corn Whiskey each have their own definition. We'll clarify some of the differences below.

Whiskey Ingredients

The answer to question of what is whiskey made of depends on the exact type of whiskey in mind. Single Malt Scotch Whisky (notice the omission of the "e" in "Scotch Whisky"), for example, is made with 100% malted barley contains no other types of grain. However, most other types of whiskey typically contain additional cereal grains. The three main ingredients most whiskies are water, malted barley, and yeast, but whiskey also typically contains corn, rye, wheat, oats, and more.


Proportionally, water is the primary ingredient in whiskey. Tennessee Whiskey and Bourbon mash has been traditionally made with natural, limestone filtered water. This removes iron and adds calcium and other minerals, which is good for fermentation.


While malted barley is not always the primary grain used to make whiskey, it's almost always included in a whiskey mash. This is due to the fact that the malting process creates enzymes that convert the sugar in the barley and the rest of the grain into sugar during the mashing process.


Yeast is another critical ingredient in whiskey. Yeast eat sugar during the fermentation process and produce alcohol. Without yeast, whiskey would not contain alcohol.

Corn, Wheat, Rye and Oats

Varying amounts of grains like corn, wheat, rye and oats are also often included in whiskey mash. The type and amount depends on the desired characteristics of the final product. For example, corn provides full bodied sweetness, wheat tends to make for a smoother and more mellow whiskey, and rye creates heat and spice.

Whiskey Proof and Aging

When it comes to proofing and aging whiskey, there are several important benchmarks that must be observed.

Distillation Proof

For example, during the distillation process, proof never exceeds 160. Why? Because higher proof means less flavor, and unlike vodka, for example, whiskey is meant to be full bodied, aromatic, and flavorful.

Barrel Proof

Whiskey is also generally not barreled at no more than 125 proof (62.5% ABV). The upper limit on barrel proof was created with the final product in mind. Whiskey barreled at higher than 125 proof tends to be more robust than whiskey barreled at a lower proof, but more is not always better. Barreling whiskey at a very high proof can result in what some would consider a "harsh" final product.

Barrel Age

As far as aging goes, requirements vary quite a bit from spirit to spirit. In general, there is no minimum age requirement for "Whiskey." However, if aged for less than 4 years, the duration of aging must be specified on the bottle. Additionally, specific types of Whiskey, such as Straigh Whiskey and Bourbon have specific aging requirements. Straight Whiskey must be ages for a minimum of 2 years and Straight Bourbon Whiskey must be aged in a charred, new oak barrel for 2 years.

Bottle Proof

In the United States, whiskey is always bottled somewhere between 40% ABV (80 proof) and 80% ABV, (160 proof). This range is specified to ensure a consistent flavor, aroma, and strength for the style.

how to make whiskey

Added Color and Flavors

According to chapter 7 of the TTB's Alcohol Beverage Manual, food coloring and artificial flavoring can be added to whiskey. In fact, almost every type of American whiskey, with Bourbon being the only exception, allows for artificial flavoring and food coloring in amounts up to 2.5%. of the total volume. The only other type of whiskey made in the U.S. that cannot contain added color and flavoring is whiskey labeled as "straight." For example, "straight whiskey," and "straight rye whiskey" cannot contain such additives.

History of Whiskey in America

Although whisky was first produced in Ireland and Scotland, it also has an incredible history in America. In fact, in a letter sent from George Washington to John Hancock in August of 1777, the former suggested that the newly formed American Government set up public distilleries because importing whiskey from Europe had become nearly impossible due to attacks levied by the British Navy. Why was this so important? Well, because the soldiers needed it, of course.

In like manner, since our Imports of Spirit have become so precarious—nay impracticable on account of the Enemy’s Fleet, which infests our Whole Coast, I would beg leave to suggest the propriety of erecting public Distilleries in different States. The benefits arising from the moderate use of strong Liquor have been experienced in All Armies, and are not to be disputed.

George Washington would later open his own distillery at Mount Vernon, his private estate, located just 7 miles south of Washington DC.

Is Making Whiskey Legal?

In this article I discuss the definition of whiskey as well as the step by step processes one would take to make whiskey. Note, the legality of making whiskey at home is no different than the legality of making moonshine at home. Please note: this article is for educational purposes only. Don't try this at home.

How to Make Whiskey

Making whiskey is a multi-step process. Here's what it entails:

  1. Create a whiskey recipe
  2. Measure and adjust water
  3. Procure ingredients
  4. Make a mash
  5. Ferment
  6. Distill the whiskey wash (fermented mash)
  7. Age in white oak barrels
  8. Blend
  9. Bottle

Here's a full length video of the entire whiskey-making process. If you're looking for more detailed information, read on!

1. Create a Recipe

There are a lot of different types of whiskeys. Bourbon is one of my favorites. But I also love Scotch and Irish whisky. Hell, I love Japanese whiskey too. Hmm, perhaps it's safe to say that I love all types of whiskey. That's why it was so difficult to decide upon a whiskey recipe for this project. Though, after a lot of deliberation I decided to make something closer to a Tennessee style whiskey.

Tennessee whiskey is made primarily with corn. Malted barley is added for starch conversion and body. And rye and wheat are also often added to either spice things up or mellow them out. The exact details of are recipe are as follows.

2. Water for Making Whiskey

The type of water used for making whiskey can have a significant impact on the final product. In general, slightly elevated mash pH will produce a smoother, mellower tasting whiskey.

The grain used to make whiskey will actually lower the pH of water during a whiskey mash. To prevent this, calcium can be added, which is a buffering agent and neutralizes the pH drop. For this reason, whiskey made in and around Kentucky and Tennessee in the United States, home to a natural limestone aquifer, has historically been some of the best in the world. Limestone is primarily composed of calcium carbonate and works great for preventing pH drop.

  • This recipe calls for 9 gallons of water with a neutral pH and some limestone.

If you watched the video you likely noticed that there was an issue with the amount of water used for this recipe. The exact amount of water needed is going to be highly dependent on the type of corn used and the brewing equipment used to make the mash. I recommend starting with about 9 gallons of water and adding more until the mixture is fairly "loose" and soupy.

3. Whiskey Grain

This style of whiskey is made using typical whiskey grains (corn, barley, and rye). The mash bill for Jack Daniel's, one of the most popular whiskies in the entire world, is made with 80% corn, 12% barley, and 8% rye.

Keep in mind that final product that comes out of a still is only going to taste as good as the ingredients that went in to begin with. Accordingly I'm using an "all-grain" mash bill in this whiskey recipe.

Here's exactly what I added to the whiskey mash:

  • 1 lb. 11 oz. rye
  • 2 lbs. 9 oz. malted barley
  • 16 lbs. 15 oz. flaked corn

4. Make a Whiskey Mash

Making a whiskey mash involves crushing grain and then mixing it with hot water. The purpose of making a whiskey mash is to convert complex sugars into simple sugars that are more easily consumed yeast and turned into alcohol during the fermentation process.

Note, the ingredients above are portioned to allow for mashing to comfortably take place in a 20 gallon kettle and represent approximately 1/3 of the total ingredient amounts needed in order to make 15 full gallons of wash for a stripping run and a subsequent spirit run in an 8 gallon still.

You'll either need to make this mash recipe 3 times or you'll need to scale it up and brew it in a larger brewing system in order to use the 8 gallon still that was used for this process.

To make the mash, I'm doing something similar to how Jack Daniel's makes their mash. Howevever, Jack first gelatanizes the corn at 212F, they allow it to cool to 170F and add the rye, then they cool it all the way down to 148F and add their malted barley. Because I'm using flaked maize, which is pre-gelatinized, I don't need to cook the grains at 212.

There are quite a few ways to mash grains including fly sparging, batch sparging, step mashing, and the brew in a bag (or basket) method. This article will focus on the brew in a bag process as it is the easiest and requires the least amount of equipment.

The brew in a bag method is the easiest way to mash grains for an all grain mash. In this method, crushed grain is added to a mash strainer basket - the mash strainer bag acts as a filter which makes it very easy to remove the grains from the wort at the end of the mash.

20 gallon brewing systemAfter the mash is complete, the mash bag is simply lifted out of the mash tun, allowing the wort (the liquid after mashing) to drain back into the kettle. I used Clawhammer's 20 gallon brewing system to make the whiskey mash.

For more distilling equipment recommendations, check out our distillation equipment guide.

Whiskey Mash Steps

    Here's the entire process for making a whiskey mash.

    1. Crush grains
    2. Add 9 gallons of water to a kettle and heat to 147 degrees F.
    3. Add the grains to the water while stirring.
    4. Check mash consistency to make sure it is soupy and not lumpy or dry.
    5. Maintain 147 degrees Fahrenheit for 60 to 90 minutes, while either recirculating liquid or intermittently stirring.
    6. After mashing is complete, elevate the basket so liquid can drain from the grains.
    7. Once the liquid has drained, chill the wort to 70 Fahrenheit.

    5. Fermenting a Whiskey Mash

    One final ingredient will be needed to make whiskey and it's arguably the most important:

    • Distillers yeast

    Distillers yeast will eat the sugar in the mash and turn it into alcohol. It'll also produce a lot of flavor and aroma compounds. Because the alcohol by volume (ABV) of the mash is quite high (about 10%), it's imporant to use yeast that can handle that amount of alcohol without getting too stressed. That's why we recommend using distillers yeast. It's also important to cultivate the right environment for optimal fermentation.

    To make sure fermentation goes off without a hitch, first make sure to clean and sanitize everything that the chilled wort will come in contact with (this does not include the brewing system). Cleaning and sanitizing all equipment is the best defense against getting an infection that will contaminate the mash. Using a cleaner such as PBW and a sanitizer such as star-san will decrease the likelihood of a contaminated batch of wash.

    Beyond cleaning and sanitation, make sure to aerate the mash before adding yeast, as the yeast will need a bit of dissolved oxygen to produce additional healthy cells. The easiest way to do this is to shake the fermenter for about 2 minutes before adding the yeast. Also, store the fermenter somewhere with a stable temperature around 70 degrees Fahrenheit. You'll also want to keep it out of direct sunlight.

    Here's the entire whiskey mash fermentation process:

    1. Sanitize fermentation equpment.
    2. Transfer the mash liquid to the fermenter.
    3. Add distillers yeast.
    4. Add a lid and aerate.
    5. Install an airlock.
    6. Allow to ferment for 10-14 days.

    6. Distilling whiskey

    As I mentioned above, this article is for educational purposes only. Making a mash at home is legal. But distilling alcohol is illegal without a federal, state, and local permits. Clawhammer's distillation equipment is designed for legal uses only. Please read our complete summary on the legalities of distillation for more information.

    Here's a video that shows each step of the whiskey distillation process. The entire process is also detailed below, step by step.

    Conduct a Stripping Run

    Jesse conducted a "half stripping" run for this project. That means that some, but not all of the wash was quickly run through a pot still before being added to a column still for a final distillation.

    stainless steel pot stillNote, this procedure is slightly modified from Jesse's procedure in the video below, but matches the mash recipe above a bit better.

    Here's how Jesse completed stripping distillation for his whiskey mash:

    1. Place the still outdoors or in a well ventilated area.
    2. Add 6.5 gallons of wash to the still along with an anti-foaming agent.
    3. Install the still lid, column, cooling hoses, and drain hose.
    4. Ensuring that liquid completely covers the heating element at all times, heat the still to at least 174F.
    5. As the still is heating, check for vapor leaks.
    6. Collect the stripping distillate in a sturdy container.
    7. Always ensure that distillate is cool to the touch coming out of the still and that vapor is escaping leaking from the still output hose.
    8. Collect all distillate until the distillate being produced is 5-10% ABV or less.
    9. Complete 1 more stripping runs with the fresh, undistilled wash.
    10. Empty and rinse still.

    Conduct a Spirit Run

    Following the same safety procedures listed above, Jesse did the following to complete his stripping run using a column still with a copper shotgun condenser.bubble plate column still

    1. Add the remaining wash as well as the liquid from both stripping runs to the still.
    2. Apply heat and begin a spirit run;
    3. Discard at least the first 75 milliliters, as this could contain methanol;
    4. Collect spirits in individual 475 milliliter containers, labeling each one numerically as it is filled by the still.
    5. Early numbered containers will contain heads.
    6. The middle numbers will contain hearts.
    7. Later containers will contain the tails.
    8. Separate containers based on aroma and taste.

    Charcoal Mellowing Whiskey (Optional)

    Charcoal mellowing is what sets Tennessee whiskey apart from all other types of whiskey. Here are the steps that Jesse followed to charcoal mellow whiskey:

    1. Chop maple hardwood into small pieces
    2. Place the maple in a metal container with a small vent hole
    3. Heat the container in a hot fire for several hours
    4. Allow to cool.
    5. Place maple charcoal in a column
    6. Slowly drip whiskey into the charcoal bed
    7. Allow the whiskey to drip through the bed of charcoal
    8. Collect in a sturdy container

    7. Aging Whiskey

    Whiskey can be quickly aged in small batches using charred white oak. The process for aging whiskey is as follows:

    1. Place whiskey in a small container.
    2. Add charred white oak to the container.
    3. Allow to sit for up to 6-8 months.

    The time required to age will depend on a lot of factors. Most important is the ratio of the volume of liquid to the amount of wood added. Jesse recommends taste testing every few weeks to determine when it's ready. Again, he can do this because it's legal where he lives.

    8. Blending Whiskey

    Whiskey is blended by tasting all of the whiskey in the various aging vessels and pairing the vessels that make the best aroma and flavor combinations.

    9. Bottling Whiskey

    Whiskey can often be bottled in empty store-bought bottles. If the bottle was originally corked, it can be re-corked using a corking tool.

    Additional Whiskey Recipes

    There are many different types of whiskey which are made all over the world. Here's a list of some of the more popular types of whiskey along with some information on how each is made:

    • Rye whiskey - Rye whiskey mash must be made predominantly with, you guessed it, rye. Here's a sample recipe for rye whiskey mash: 60% malted rye, 35% corn, and 5% malted barley. This is actually a very special recipe. According to historical distillery ledgers dating back to the lat 1700's, this is the recipe that George Washington used to produce the rye whiskey made at his estate.

    • Bourbon whiskey - Bourbon whiskey is predominantly corn with malted barley for starch to sugar conversion. It's then either rounded out with rye for a more lively drinking experience and spicy finish or with wheat to mellow things out. I prefer to keep things a bit more on the mellow side with Bourbon since it's already very robust given the amount of corn in the mash bill and the new white oak barrels that are used to age it. My preferred recipe is: 70% corn, 16 wheat, and 14% malted barley. Note, enzymes may need to be added to this recipe to achieve complete saccharification.

    • Scotch whisky -Scotch whiskey is made in Scottland, as one might imagine. The legal definition for Scotch sates that it must be, "...distilled at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added)." I take this to mean that Scotch is primarily malted barley and minimally "other cereals." My suggested malt bill would be 85% malted barley and 15% corn.

    • Tennessee whiskey -  Although listed above, here is my preferred Tennessee whiskey recipe: 80% corn, 12% malted barley, 8% rye.

    • Corn whiskey - 80% corn and 20% malted barley

    • Wheat whiskey - Wheat whiskey is one of my favorites and a wheat whiskey recipe would look something like this: 51% wheat, 80% wheat, 15% malted barley, 15% corn.

    • Malt whiskey - 51% malted barley, 40% corn, and 9% wheat.

    • Moonshine - Like Bourbon and Tennessee whiskey, moonshine is made predominantly using corn and malted barley. One of the moonshine recipes that I hear is more common is 82% corn and 18% malted barley.

    Kyle Brown is the owner of Clawhammer Supply, a small scale distillation and brewing equipment company which he founded in 2009. His passion is teaching people about the many uses of distillation equipment as well as how to make beer at home. When he isn't brewing beer or writing about it, you can find him at his local gym or on the running trail.

    • Just a note. In the first sentence, it states “whiskey (also spelled whisky).” As if the two words are interchangeable. This is incorrect. Whiskey refers to certain kinds of whiskey, bourbon whiskey, Tennessee whiskey, etc. whisky refers to scotch whisky and Canadian whisky.

      Posted by Chris on May 18, 2023
    • low yield out of no sugar grain mash . can someone help?

      Posted by jim on March 04, 2022
    • Very hrlpfull

      Posted by on December 14, 2021
    • Hi there. Is the gallon measurement Us liquid gallon? And how much yeast?

      Posted by Troy on October 13, 2020
    • Made the Single malt whiskey with this recipe adjusting for 4, 6 gallon batches mash the strip run.
      Did add 1 tblspn yogurt to fermenter and used Red Star DADY.
      After very slow spirit run and separation we used all hearts and hit deep into tails for grain flavor.
      Put this in a 2.5 gallon charred oak barrel for 6 months. It is a fantastic Whiskey. We tasted and asked seasoned whiskey drinkers to give honest feedback.. all are amazed at the quality, complexity and flavors of this whiskey.
      Thank you Clawhammer for all info and supplies.

      Posted by Plumber on July 28, 2020
    • I just followed this recipie to-the-t and got 1.021 OG . WTF did I do wrong? Id be lucky to get 3%abv. 13 lbs 2-row barley, milled. 5Gal h20. Stirred occasionally @150F for 60mins.

      Posted by ESCHMITTY on July 24, 2020
    • Im interested my grandfather and great grandfather and uncle were shoneres sheriff was one of his best clients only time he wpuld take free Christmas time

      Posted by Bobby on March 10, 2020
    • Love the info and availability of supplies. Making a all barley whiskey now. After mash I’m reading pabv 7.2%. Not bad for bib on a 6.5 gallon mash.
      Thank you, Plumber

      Posted by Plumber on January 29, 2020
    • How long do you leave it in the fermentation vessel for?

      Posted by R S on January 20, 2020
    • what is the ratio of water to grain to make scotch single grain whisky mash also what is the amount of alcohol that will be produced from one ton of grain for scotch whisky before it is cut

      Posted by edwin lynch on September 06, 2019
    • Mountain rye, 4 lb. crushed malted rye grain, 1 lb. crushed malted barley grain, 1/2 box raisins, 2 granny smith apples cut into 1/8’s ( remove centers ) put grain and other ingredients into cotton mesh brew sacks. dissolve two, 4 lb. bags of cane sugar in 2 gal. heated water (100*f) add 3 more gal. water, cool to between 70*f and 90*f. throw 1/4 oz. package dry bread yeast stir gently. put air lock on ferment-er, Let set on the grain 10 to 14 days. check specific gravity to be sure it’s done working. Strain into still and run slow. Good rye flavors come thru with a pot still.
      Posted by sp on November 22, 2017
    • How much yield do you usually get from 5 gallons?

      Posted by Jordan on November 09, 2016
    • Your recipes are great but where the hell can I buy this stuff.Should I call you on the phone to get the info I need????

      Posted by Mike Garitta on May 23, 2016
    • All I see is questions with no way to see answers. I read above where you don’t respond to certain questions. What is the significance of posting all the questions and requests for help on the webpage?

      Posted by greg on March 17, 2016
    • why is copper used rather than steel?

      Posted by John on March 15, 2016
    • why is copper used rather than steel?

      Posted by John on March 15, 2016
    • Still# 1. 7 gal. Mash
      6 scoops cracked corn
      2 scoops 2 row malt barley
      1 scoop rolled barley
      10 lb. sugar
      1 capful yeast nutrient
      3 packets dry ale yeast
      1 1/2 gal corn sours

      Posted by SNeaky PEte on January 03, 2016
    • To make your shine smoother, try running your worm a bit colder,I use a 6’ long condenser vs. a worm,30ga of ice water,frozen milk jugs. The output is usually 55 degrees F. If I’m running 30 gal. I usually add more jugs around qt. # 8. Or make your cuts earlier,jars 5 6 and 7 are usually pretty smooth and tasty.

      Posted by SNeaky PEte on January 03, 2016
    • What are your thoughts on putting copper in the white dog to get rid of the eggy smell?

      Posted by Rikard Roos on September 14, 2015
    • Lee, you gotta just have time in the barrel. One easy way around it is to fill your demi-jon with oAK CHIPS (i DUNNO, A HANDFUL OR SO) AND THE GREATER SURFACE AREA WILL ACCELERATE AGING. nOW PUT THE DEMIJON AWAY AND LET IT SIT FOR A FEW MONTHS MINIMUM.


      Posted by sHAYNE on April 13, 2015

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