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Whiskey is the potable spirit obtained by distillation of an aqueous extract of an infusion of malted barley and other cereal that has been fermented with strains of Sacharomyces cerevisiae. Although the product was developed in Ireland and Scotland, products referring to themselves as whisky are now produced in a large number of countries, e. g. USA, Canada, Spain, Korea, Japan, Australia, etc. The definition of whisky in Scotland is protected by legislation which recognizes three different types of product; Malt Whisky which is produced purely from malted barley, Grain Whisky which is derived from cereals other than barley but which contains green malt as the source of amylolytic enzymes, and Blended whisky which contains a mixture of Grain and Malt whisky. In each case the fermentation is inoculated with an aerobically grown distilling yeast together with, in some processes, yeast obtained from brewing processes. Such yeast has normally been grown anaerobically.
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