In the whisky distillation process, the interaction between barley and fungi is crucial. The barley grain goes through many stages such as growing, steeping, germination, malting, milling, mashing, fermentation, distillation, maturation, blending, and bottling. Fungi, mainly yeast, originate from nature and may be present in wild varieties within the barley fields or the air of the production facility. They also are utilised in the production of whiskey. The distillation stage is pivotal for fungi, where they metabolise the sugars in the barley to produce alcohol and other complex compounds, contributing to the whisky's flavour.

The choice and management of fungi significantly impacts the whisky's taste, as distillation involves not only the concentration of alcohol but also the creation of additional substances that impart aromas and complexity. Ultimately, the synergy between barley and fungi reaches its peak during maturation and blending, shaping the distinctive flavour profile of the whisky. This showcases a profound understanding and skilful application of the relationship between barley grains and fungi in the distillation process of whiskey.