A process of exotic craft whisky spirits with refreshing cues and aromatics of beer

A process of preparation of exotic craft whisky spirits, the process (200) comprises the steps of:

• a. malting the barley grains (201);
• b. milling the malted barley grains and mixing with one or more adjuncts such as rice, corn, wheat, rye or ragi to give characteristic flavor of the adjuncts (202);
• c. mashing the milled barley grains to achieve liquefaction and saccharification and adding one or more hops to impart a characteristic flavor (203);
• d. cooling a wort before subjecting to fermentation (204);
• e. subjecting the cooled wort to fermentation by adding Brewer's yeast or Distiller's yeast or both during which the simple sugars are converted to alcohol (205);
• f. subjecting the fermented wort to conditioning followed by filtration (206);
• g. subjecting the filtered wort to double stage copper pot distillation during which beer flavor is retained and alcohol strength above 60% v/v is achieved (207);
• and
• h. subjecting the new make spirit to primary maturation using one or more wooden casks and secondary maturation to achieve natural cues to yield exotic craft whisky spirit (208) wherein a characteristic aroma and refreshment cues of beer is imparted into said exotic craft whisky spirit along with the hint of one or more woody notes and flavors.