To make the best possible whiskey, you need to have a distiller. The process of distilling was developed back in the year 1700 in the town of Laphroaig where it has been going on since. Even though the distillery is located on the coast, there are still farmers and fishermen who use the water from the Laphroaig River for cooking. After the preparation and removal of the organic material and to transform the raw product into whiskey, it is put through a process called maturation. When this process is done, the process of maturation is completed.
The wooden pot distillers were used first. Nowadays, the stainless steel or digital distillers are used. It all depends on the taste that is being desired by the customer. Some distillers are good enough for mixing with the new varieties of liquors that are available in the market. For example, the Da Vinci process uses cane sugar that is toasted. This process of distillation makes for a less sweet whiskey that is referred to as single malt whiskey.
In the process of making whiskey, the moisture of the ingredients is evaporated and then the material is distilled. This evaporation process works at a slow rate. It is done at the bottom part of the pot where the water collects. The steam produced during the evaporation of the moisture provides the heat that is needed to continue the process. Another thing that works is the heat used to destroy the bacterial growth of the yeasts and bacteria. The steam that the distiller creates contains the same level of salinity as the water that is flowing in the pot at the same time. The water that is boiling in the pot has a higher amount of salinity than the steam that the distiller produces.