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Wort is the sugary liquid that is extracted from the mashing of malt and separated from the grain mass by lautering. It serves as the source of fermentable sugars that are converted into alcohol during fermentation in the washbacks. The wort may also contain small amounts of dextrins, amino acids, and minerals, originating from the malt and the mashing process. Together with the malt, the wort's color and flavor components determine the whisky's later aromas, especially in combination with the yeast and the distillation process.

Composition - Fermentable sugars: primarily maltose, glucose, and maltotriose - Dextrins and small amounts of maltose-like compounds - Amino acids and other nutrients - Minerals and trace elements from water and the malt - Color and certain aromatic compounds derived from the malt type

Process steps - Mashing: The malt is mixed with water and heated through temperature programs (typical around 65–68 °C) to activate enzymes that break down starches into fermentable sugars. - Lautering: The liquid portion is separated from the grain particles and collected as wort. The solid portion (spent malt) is used as feed or for other treatment. - Transfer preparation: The wort is cooled to fermentation temperature and transferred to the washbacks.

Fermentation and Subsequent Process - In the washbacks, yeast is added, which converts sugars into alcohol and carbon dioxide. - The resulting liquid is called the wash and typically has around 6–8 % alcohol by volume (ABV). - The wash is followed by the distillation process, where the alcohols are condensed and further processed into whisky; the wort's qualities contribute to the final spirit's character.

Notes - In whisky production, hops are normally not added to the wort, in contrast to beer production. The focus is on a higher sugar profile and malt components to optimize fermentation and the associated flavor development.