Maïsch, also spelled Maisch, is a German term used to describe a traditional method of making whisky or moonshine. The word comes from a combination of two German words "Mais", meaning corn, and "Sauce", meaning juice. Thus, it refers to a maize-, or corn-based fermentation mash used for the production of alcohol.
In the context of whisky production, maisch is predominantly used in Germany, but the term can be found in other European countries as well. The process involves fermenting crushed cornmeal, water, and yeast to produce a liquid mash that is then distilled to obtain whisky or moonshine.
The maisch method involves several steps, starting with milling or grinding the corn to create a coarse meal, followed by cooking it in water to release the starches. The cooked cornmeal is then mixed with water and yeast, allowing the fermentation process to convert the starches into alcohol. Once the fermentation is complete, the liquid mash is distilled to separate the alcohol from other impurities and obtain a more concentrated and flavorful spirit.
The maisch technique is known for imparting a distinct corn flavor and sweetness to the final product. However, it is worth mentioning that regulations and standards vary across regions and countries, so the method may be subject to specific requirements depending on the intended designation, such as whisky or moonshine.
In summary, maisch refers to the process of making whisky or moonshine using a corn-based fermentation mash. It involves milling, cooking, fermenting, and distilling to obtain a flavorful alcoholic spirit.
