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Laboratory Testing and Quality Control

© 2000, Early Times

After further cooling, the enzymes in the ground barley malt convert the starch in the mash to sugar. This converted mash is then sent to the fermenter where it is joined with yeast. Here the sugar is converted to alcohol and traces of flavor are developed. This is the beginning of whisky.

Another major factor determining the taste of whisky is the yeast strain used in this fermentation. To maintain consistency in taste, you must always use the same strain of yeast. At Early Times a quality control Specialist uses his expertise to care for and protect the original Early Times yeast. This care and the entailed expense is only one example of the many separate laboratory controlled quality tests which go into the making of each bottle of smooth-tasting Early Times.

Distillation