by | Feb 24, 2020 | whiskey

Gin and Tonic : history and recipe

Today there are a large number of relatively simple Gin Tonic derivatives and mixologists like that !

Alcoholic fermentation

Alcoholic fermentation is relatively simple: it is the sugar that is in the brew, which will be transformed into alcohol.

Mixology, what is it?

During your evenings or even during your wanderings in trendy districts where trendy bars and clubs display the word “Mixology”.

The different types of whisky

The types of whisky : Single Malt, Blend, Scotch … for beginners who want to come in the universe of whisky, it is not uncommon to be a little lost when you start to look at what exists in "Whisky". A little reminder on the different types of whisky and their names,...

Irish Coffee

A must-have cocktail that never goes out of date! Synonymous with comfort in cold weather, Irish Coffee is best enjoyed during the long winter evenings propped up in the back of a soft armchair in the back room of a pub with vintage decor!

Gin Basil Smash

Gin Basil Smash is for lovers of gin and… basil. This very fashionable cocktail was created in 2008 by Jörg Meyer at the Lions Bar in Hamburg.


Mizuwari is a mixture of whiskey, its double volume of water and ice (s). The name of this cocktail speaks volumes about its “genre” since it literally means “mixed with water”.

How do you make whisky ?

It is interesting to note that if the spirit “whisky” is complex, this is in total contradiction with the number of starting ingredients : 3 !


Brewing, if you ask the question: what is whisky? The answer is simple: it’s the distillation of a beer! Simple question, simple answer but by the way, how do you make a beer?

Why our still doesn’t look like a still

In the world of distilling not all stills are made equal. So why didn’t we go for a “traditional” copper one? Find out in this article.

We are here in the first step of whisky making (see our article on this subject). Malting is the extraction of starch from cereals. We talk about barley because it is the ingredient of Single Malt but it is quite possible to malt wheat, rye or buckwheat. 4 steps for the malting before being sent to the distilleries for the famous mashing! We explain all that …

If in the past the distilleries took care of this stage, today they prefer to give this process to malting factories mainly for economic reasons, space and know-how.

1 – soaking

It’s a relatively simple step of soaking barley in water for 2 or 3 days.

2 – germination

Barley is a seed and the purpose of soaking is to germinate it in order to extract the starch. For this, the barley is spread over large malting areas. About thirty centimeters thick and in a poorly lit place to promote this germination. Every day, the maltmen will work to turn around and aerate the germinating barley. This step is stopped when the germs have reached 2 to 3 mm in length.

3 – drying or kilning

As the name suggests, this step involves drying the barley that has been soaked and germinated. Drying will also stop the germination of barley. The second advantage of kilning will depend on the type of combustion used to dry the cereal. Simply hot air, charcoal or the famous and traditional peat … the combustion will greatly influence the final product and the aromatic palette” of the future whisky. It’s a very important step!

4 – crushing

This is the last step before sending the malt to the distilleries. It consists in crushing or grinding this time not barley but malt. This crushing will make it possible to recover a kind of flour which one names “grist“. The grist will be mixed with hot water to make the mashing … but that’s another story

Next step… the mashing !

If you are intersted by mixologythen this is it!

If you are intersted by our spiritsthen this is it!

In general, are you interested in the world of alcoholdistillation and the Valour + Lemaire universe ? Then subscribe to our newsletter to receive our articles and follow our blog.

Photo credit : Nadine on Unsplash

by | Feb 24, 2020

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