威士忌的制造过程一直延续着古老的传统工艺。虽然时至今日已经引入了很多新的技术,但它们仅做为辅助技术,起目的是为了保证产品质量的稳定性。更重要的生产因素则是:麦芽、酵母、纯净的活性水及酿酒师的技术。 Whiskey manufacturing process has been continuing the ancient tradition of technology. Although many new technologies have been introduced to date, they are only used as ancillary technologies in order to ensure the stability of product quality. More important factors of production are: malt, yeast, pure active water and winemaker’s technology.