Whiskey, also spelled whisky depending on the region, is typically made through a process of fermentation and distillation from grains. Here's a general overview of how whiskey is made:

1. Raw Ingredients: Whiskey is primarily made from grains such as barley, corn, rye, and wheat, though other grains may also be used depending on the style of whiskey. The choice of grains and their proportions in the mash bill (the mix of grains used) can significantly influence the flavor and character of the final whiskey.

2. Milling: The grains are milled or ground into a coarse powder to expose their starches, making them more accessible for the subsequent mashing process.

3. Mashing: The milled grains are mixed with water in a large vessel called a mash tun to create a mash. The mash is heated to convert the starches into fermentable sugars through a process called saccharification. This typically involves maintaining the mash at specific temperatures for a set period of time to activate enzymes naturally present in the grains or added as malted barley.

4. Fermentation: After saccharification, the mash is cooled and transferred to fermentation vessels, where yeast is added to initiate fermentation. The yeast converts the sugars in the mash into alcohol and carbon dioxide over a period of several days. The resulting liquid, known as "wash" or "beer," typically has a low alcohol content and is similar to a strong beer or ale.

5. Distillation: The wash is then distilled in copper pot stills or column stills to increase its alcohol content and concentrate its flavors. The distillation process involves heating the liquid to create alcohol vapor, which is then condensed back into liquid form. Whiskey is typically distilled at least twice, though some styles may undergo additional distillation for greater purity and refinement.

6. Maturation: After distillation, the whiskey is transferred to oak barrels for maturation. The aging process allows the whiskey to develop its flavor, aroma, and character as it interacts with the wood of the barrel. Whiskey must be aged for a minimum period of time specified by law in the producing country to be legally classified as whiskey. The duration of aging can vary widely depending on the style of whiskey and the preferences of the distiller.

7. Blending and Bottling: Once matured, the whiskey may be blended with other barrels to achieve the desired flavor profile and consistency. It is then filtered, diluted to the desired alcohol strength with water, and bottled for distribution and consumption.

It's important to note that there are various styles of whiskey produced around the world, each with its own production methods, regulations, and flavor characteristics. The specific ingredients, processes, and aging requirements can vary significantly depending on factors such as the region of production and the traditions of the distillery.