Skip to content


Close (esc)

Gift a Place, Get a Place  🥃

Double up on the Diploma in Single Malt Whisky at the Port of Leith Distillery (11 & 12 July 2024). When you gift a place, you get a place for free!

Book with the code GIFTONEGETONE before midnight on Sunday 16 June 2024. 

Book now

Age verification

By clicking "Enter" you are verifying that you are of the legal drinking age in your location.

The ideal grist ratio for making Scotch whisky

The ideal grist ratio for making Scotch whisky

Nowadays, milling is often the first stage of the Scotch whisky production process that takes place at a distillery. The 4 roll mill is most commonly used and, as explained in this diagram, milling is simply the process of grinding dried malt through giant rollers, creating a coarse flour called grist.

The grist is made up of three fractions: husk (20%), flour (10%) and grits (70%).

An extremely important part of the process, milling can help a distillery in achieving maximum yield of alcohol from the malted barley. While a distiller can tell how good the grist is by sight and touch, a grist analysis will be carried out to determine the percentages of the various fractions in the grist.

The grist ratio is a vital parameter for the distiller as it tells them how well the malted barley has been ground in the mill. Each mashtun requires a certain ratio of husk to grist to flour. The grist analysis will show the distiller if they have what is needed for the efficient use of the mashtun. The appropriate grist ratio allows the distiller to get the best alcohol yield from the malted barley and makes for easier processing.

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Related posts

Meet the Educator: Daniel Whittington

Daniel Whittington is our Approved Course Provider in Austin, Texas. He teaches EWA courses on the campus of Wizard Academy and Whisky Marketing School.

Meet the Educator: Samantha De Noia

Samantha De Noia, founder of creative whisky agency 9 Smoking Barrels, is our Approved Course Provider in Madrid. Tel...

Meet the Educator: Joe Cabassa

Based in San Juan, Puerto Rico, Joe Cabassa is our Approved Course Provider for Latin America. He is the founder of whisky and spirits education company, Academia De Whisky.

EWA Alumni: Can Ekinci

Tell us a bit about yourself. I am a bartender who loves my job very much. I enjoy doing research for my profession a...

Meet the Educator: Lia Niskanen

Lia Niskanen is the founder of Barrel Strength Talent, a bespoke whisky events and education business. Her focus is o...

EWA Alumni: Martijn van Opstal

Tell us a bit about yourself. I'm a 34-year-old whisky enthusiast who decided to turn his passion into his career. ...

Shopping Cart