Malt whiskey is experiencing a global resurgence, with new countries focusing on it. Along with this growth in Malt Whisky, there is interest shown in options to use the local or most abundantly available grain to produce lighter grain whiskies, or options to blend their whiskies.
Using typical recipes with malt and bourbon mashes, the impact of a large set of commonly yeast strains used by distillers, was studied in controlled fermentations. It was determined through the measurement of the fermentation key parameters and of the congener production. Moreover, the suitability of the strains for each substrate was defined in function of their ability to complete the fermentations and a wide range of metabolic products were analysed. to point out the differences in the performance of each of the yeast strains, in the respective base to figure out and draw conclusions on the differences or similarities seen.