Whiskey i s pretty much all made th same way.
All you need to do is Obtain a sugar source (CORN, RYE, WHEAT, BARLEY, ETC.), ferment, distill the resulting ‘beer’ to increase strength and mature for several years.
1. Malting - Sugar source
Encourage germination: Steep barley in water, so enzymes (fructase, maltase) turn the starch present in to sugar.2. Milling – Flour creation
By grinding the harden barley grains a ‘Grist’ is obtained (65% husk, 25% middle and 10% flour) making it possible to extract the suga
3. Mashing – Sugar extraction
Using large vessel (Mash Tun), hot water is percolated through ‘grist’ to extract dissolved sugars, creating hot, sweet water (‘wort’).
7. Maturing – whisky creation
Here is how to do it at home if you so desire:
Looks hard, don't it? Of course you could come here and drink any of the following:
Jim Beam, Maker's Mark, Basil Hayden, Knob Creek, Jack Daniels, Crown Royal, Canadian Club, Seagram's VO, Seagram's 7, Glenfiddich 12, Glenlivet 12, Macallan 12, Bowmore 12, Lagavulin 16, Dewar's, Chivas Regal 18, JW Black, Jameson's and Bushmill's.