What is the sugary liquid washed from malt during whiskey production called?

The sugary liquid washed from malt during whiskey production is known as wort. This is a crucial step in the whiskey-making process where malted grains are mashed with hot water, allowing the sugars present in the grains to dissolve into the liquid. The resulting wort is rich in fermentable sugars and is then harvested for fermentation, where yeast will convert these sugars into alcohol.

Maltose, although a sugar produced during mashing, specifically refers to one type of sugar found in the wort, rather than the entire liquid itself. Alcohol is the result of fermentation, which occurs after the wort is produced, but it is not the liquid itself. Yeast is a microorganism responsible for the fermentation process that transforms the sugars present in wort into alcohol and carbon dioxide, but it is not the sugary liquid being described. Thus, wort accurately represents the specific substance that is produced during the initial stages of whiskey production.