Distilling yeast and fermentation

The selection of a suitable yeast(s) is very important for any successful distillery. Although distilling yeasts have many characteristics similar to those of brewing yeasts, there are also important differences in the process, and these have a direct bearing on the way in which the yeast will be utilised in the distillery. Understanding the yeast cell’s structure and its metabolic pathways yield important insights into how the yeast should be managed in terms of nutrient uptake, temperature, viability/vitality, cultivation, storage, and pitching. The objectives of a successful fermentation by a distiller’s yeast are to consistently metabolise the feedstock into alcohol and numerous other desirable fermentation products in order to produce a fermented product, which after distillation will result in a whisk(e)y of satisfactory flavour and quality.