Hey John,

thanks for the comment! Yes what you have written is completely correct, by additional enzymes, I meant adding extra liquid or powdered enzymes which aren’t already present from the malting process.

Cheers

Jared

If I could please suggest an edit: you mention that ‘fermenting with additional enzymes is not permitted’. The Scotch Whisky regulations state that, ‘“Scotch Whisky” means a whisky produced in Scotland—

(a)that has been distilled at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been—

(i)processed at that distillery into a mash;

(ii)converted at that distillery into a fermentable substrate only by endogenous enzyme systems; and

(iii)fermented at that distillery only by the addition of yeast’

This means that liquid enzymes can not be added to the mash to convert starches into fermentable sugars. ‘Endogenous enzymes’ are those present in the malted grains used in the mash.

Hope this clears it up.