Single Pot Still 愛爾蘭威士忌釀造流程（威士忌世界地圖第二版）

英文是書的原文，中文是自己理解和翻譯，侵刪

Single Pot Still Irish Whiskey

This process describes how single pot still Irish whiskey is made - primarily at IDLs Midleton distillery, where it is used in brands such as Jameson, Power, the "Spot" series, and Redbreast. At the moment, Bushmills and Cooley both run similar operations to Scottish single malt production, albeit with Bushmills using a complex form of tripe distillation,In addition, Cooley uses heavily peated barley for its double-distilled brand Connemara. Grain whiskey is also production by Irish Distillers and Cooley.

Single Pot Still 愛爾蘭威士忌

這個流程描述了Single Pot Still愛爾蘭威士忌是如何釀造的——主要是在IDL的米德爾頓酒廠（Midleton distillery），那裡，威士忌被用於Jameson、Power、「Spot」系列和Redbreast等品牌。目前，Bushmills和Cooley與蘇格蘭單一麥芽威士忌的生產經營方式類似，有Bushmills使用複雜的三元蒸餾方式，此外還有，Cooley使用重泥炭大麥作為它雙蒸餾方式品牌的Connemara。穀物威士忌也是由Irish Distillers和Cooley釀造的。

1MALTED BARLEY

Although different barley strains are used, barley is malted in the same fashion as in Scotland in order to activate the enzymes that will convert the starches into sugar. The kilning process is over hot air and no peat is ever used.

1發芽大麥

儘管使用了不同的大麥品種，但大麥與蘇格蘭地區是用了相同的方式進行發芽的，激活酶，將澱粉轉化為糖。烘烤過程是通過加熱的空氣，不使用泥炭烘烤。

2UNMALTED BARLEY

In the nineteenth century, due to the imposition of a higher tax on malted barley, the large Irish producers began to use a percentage of unmalted barley in their mashbill. The standard ratio used is 60:40 unmalted:malted, but this ratio can vary. It is this mix of malted:unmalted that gives single pot still Irish whiskey its distinctive spicy/apple character, as well as enhancing its unctuous, oily texture.

2未發芽大麥

在十九世紀，由於對發芽大麥徵收了更高的稅，很多愛爾蘭的大麥生產商開始在他們的威士忌生產原料成分中使用一定比例的未麥芽大麥。使用的標準比例是60:40未發芽大麥：發芽大麥（麥芽），但這個比例是可以變化的。正是這種發芽大麥：未麥芽大麥的混合物賦予了single pot still 愛爾蘭威士忌獨特的辛辣/蘋果風味，並增強了它油膩的質感。

3BREWING

A well mill is used for both types of barley, though they are milled separately. The grist is then pumped to a conversion tank. The two types of barley are 1:2. The temperature is slowly increased from 55-75℃ (131-167℉) to ensure full conversion takes place.

3調配煮熟

這兩種類型的大麥都需要被研磨，分開起來磨成粉。然後將細粉送到轉換（糖化）罐中。這兩種類型大麥的比例為1:2。溫度從55-75℃（131～167℃）緩慢升溫，以保證完全轉化。

or

4LAUTERING Option 1:

The mash is then transferred to a lauter tank and wort is drained off. Only 「strong wort」with a high sugar content is collected for fermentation. After it is drained off, more water is added. This "weak wort" is retained to be used as the next mashing-in liquid. Clear worts are collected.

4過濾

然後將酒液轉移到一個過濾罐中，將麥汁排出。只有高含糖量的「麥芽汁」被收集用於發酵。排出多餘的液體後，加入更多的水。將這種「弱麥芽汁」保留下來用作下一道用於過濾的液體。最終純凈的麥芽汁被收集起來。

4MASH FILTERING Option 2:

Mash filtering is a more efficient method of extracting sugars from wort. The malt and barley are flailed to a fine flour by hammer mills. They are then mixed together and pumped into the conversion tank. The wort is then pumped into a large filtering machine comprising 86 plates, each of which has only one porous side. As the wort fills the chambers between each plate, so pressure forces it to pass through the filter sheet, leaving any solids behind. This pressure is then increased to extract all the fermentable sugars. Once again the liquid is split between strong and weak worts.

4成分過濾：

成分過濾是從麥汁中提取糖的一種更有效的方法。麥芽和大麥被錘式磨粉器碾成細麵粉。然後將它們混合在一起並送入轉化（糖化）罐中。然後將麥汁送入包含86塊板的大型過濾器中，每個板都有一個多孔的一側。當麥汁充滿每個板之間的空腔時，壓力迫使它通過過濾片，任何固體都被過濾掉了。然後增加該壓力以提取所有可供發酵的糖。液體再一次分離成強和弱的麥汁液進行過濾和收集。

5FREMENTATION

Distillers yeast is used for a fermentation that last for a minimum of 60 hours, and which can run for as long as 120 hours. A wash of between 9-10% ABV is collected.

5發酵

蒸餾廠的酵母用於發酵至少要持續60小時，甚至可以持續長達120小時。收集9-10%ABV的酒液（wash）。

6DISTILLATION 1

All single pot still Irish whiskey is triple-distilled. There are four pot stills, all of the same shape and size. The first distillation takes place in two wash stills. The low wines are collected between 25%ABV(for heavy single pot still) and 40%ABV(for light single pot still).

6蒸餾1

所有single pot still愛爾蘭威士忌都是三重蒸餾（ triple-distilled）。有四個罐式蒸餾器，四個都是相同的形狀和大小。第一次蒸餾發生在兩種酒液的蒸餾器中。低酒精度的酒液收集在25% ABV（重型single pot still）和40% ABV（輕型 single pot still)）的酒精度之間。

7DISTILLATION 2

A mix of the low wines and weak feints is then redistilled in the intermediate(feints）still. The distllate is cut into three parts:heads, centre cut, and tails. The heads and tails are both collected in the "weak feints" receiver. The middle cut is collected in the "strong feints" receiver. By varying the cut ponits，different flavours are either retained or removed. The lower the strength of the middle cut, the heavier the resulting spirit; the higher it is, the lighter it will be.

7蒸餾2

低酒精度的酒液和弱酒液（weak feints）的混合物需要在中間蒸餾器中進行蒸餾。蒸餾產物被分為三部分：頭部、中段和尾部。頭和尾都被收集在「weak feints」收集器中。中段被收集在「strong feints」收集器中。通過改變切斷的時間點（掐頭去尾的時間點），可以保留或去除不同的味道。中段的酒精度越低，產生的酒質就越厚重；中段的酒精度越高，酒質就越輕盈。

8DISTILLATION3

Again, three parts are isolated. The heads are collected as "strong feints". The middle cut will be taken forward to be aged. The tails are split into two. The first cut goes into the strong feints receiver, the last runnings go into the weak feints receiver. By varing all of these cut points, once again different characters are created.

8蒸餾3

再次，分離出三個部分。頭部作為「strong feints」被收集起來。中段將被收集起來進行陳釀。尾部被分成兩個部分。首段進入 strong feints收集器，末段進入weak feints收集器。通過改變所有這些切斷的時間點（掐頭去尾的時間點），再次創造出不同的酒質特徵。

9COLUMN STILL Option 1:

The alcoholic residue left in all three of the stills in then run through two colunm stills, giving "column feints". This then can be used during subsequent pot still distillations to create specific styles.

9柱式蒸餾1：

上面三個蒸餾過程留下的酒精殘留物接下來在兩個柱式蒸餾器（COLUMN STILL）中運行，產出「column feints」。然後在隨後的pot still蒸餾器中使用，用來創造特定的風味。

COLUMN STILL Option 2:

Though not used for pot still whiskey, the distiller can divert the distillate stream at any point to a column still, giving yet more options for blending. 100% column still maize-based grain whiskey is also made, as well as a malted barley grain.

柱式蒸餾2：

這個雖然不是用於 pot still威士忌的蒸餾，蒸餾師可以在任何時間點將蒸餾液流轉移到柱式蒸餾器中，為混合威士忌提供更多的選擇。用COLUMN STILL可以釀造出100%柱式蒸餾的以玉米為基礎原料的穀物威士忌，和麥芽穀物威士忌。

10MATURATION

A wide mix of casks are used, many of them bespoke, including sherry, port and Madeira. A high percentage of spirit is filled into first-fill casks.

10熟成

使用各種各樣的桶，其中許多是定製的，包括雪利桶，波特桶，馬德拉桶。多數酒液被裝在全新的桶中。

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