Alright folks, let’s talk about something that might sound a little nerdy but is fundamental in whiskey production: yeast and how it contributes to our favorite alcohol.

A big part of the magic happens thanks to these tiny little organisms. They’re like the invisible powerhouses of the fermentation world, and they play an important role in getting us from some sugary stuff to a finished spirit. It is how that delicious whiskey gets its kick! So, what exactly does yeast do in the whole distillation process? Well, it’s simple, but the science behind it is fascinating.

Step 1: The Sweet Start

Before you can even think about distilling, you need something sweet. These are grains like corn, barley, wheat, or rye for whiskey. These raw ingredients contain sugars, which are like a buffet for our little yeast friends. 

Step 2: Then Yeast Gets to Work 

This is where the yeast comes in and does its thing. The grains are milled to the consistency of flour. You take those sugary ingredients and mix them with water. Then, you add the yeast. Think of it like adding the secret ingredient to a recipe. It then starts to eat those sugars. And what do they do after they eat? Well, they produce waste products. And guess what one of those waste products is? Alcohol!  Specifically, ethanol, the kind that gets you feeling a little tipsy. Think of it like this: the yeast is taking the sugar and turning it into something new – alcohol and carbon dioxide. This whole process is called fermentation. Most distillers have their own proprietary yeast.  They protect it at all costs. This adds to the flavor profile and sets their distillate apart from the competition.

Step 3: Fermentation to Distillation – The Alcohol is Ready

After the yeast has done its job and eaten most of the sugar, you’re left with a liquid that contains alcohol (and other things, but alcohol is the star of the show here). This liquid is often called a “wash” or a “mash.” It’s basically a low-alcohol version of what you’re trying to make. Think of it like a very weak beer. Here is where the distillation part comes in. But the yeast is still important here because it’s what has created the alcohol in the first place. You can’t distill something that doesn’t have alcohol in it!

Step 4: The Distillation Magic

Distillation is basically a way to separate the alcohol from the rest of the liquid. Alcohol boils at a lower temperature than water. So, when you heat up that fermented liquid, the alcohol turns into a vapor first. You then collect that vapor and cool it down, which turns it back into a liquid – and that liquid is now more concentrated in alcohol.

So, where does the yeast fit in here?

Well, without the yeast, there would be no alcohol in the first place! The yeast is the essential ingredient that transforms the sugars into the alcohol that you then distill to get your stronger spirits.

Think of it like this:

• Grains/Sugar: The raw material.
• Yeast: The tiny workers that turn the sugar into alcohol.
• Fermentation: The part where the yeast does its job.
• Alcohol: The result of the yeast’s hard work.
• Distillation: The process that takes the alcohol and makes it stronger and purer.

In everyday terms, yeast is like the engine that powers the first stage of making your favorite spirit. It’s the little guy who does the heavy lifting of creating the alcohol that makes the whole distillation process worthwhile. Without yeast, we’d just have sugary water.

So next time you’re enjoying a drink, give a nod to those tiny, hardworking yeast cells. They’re the invisible powerhouses that make it all possible!