Summary: Wort is the sugary liquid obtained during mashing after enzymes convert cereal starch into fermentable sugars, before yeast is added.
Reference: English Whisky Product Specification (opens in a new tab)
Department for Environment, Food and Rural Affairs · Reference checked 21 July 2026
Where to look: PDF page 6, Stage 2: Mashing and Stage 3: Fermentation
The summary above is a concise paraphrase of the cited material. It is not a quotation or a complete statement of law.
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