malting

The malting process is the first stage in whisky production and aims to develop the enzymes needed to convert the grain's starches into fermentable sugars, which the yeast can later convert into alcohol. Typically barley is used as the grain for whisky, but other grains can be used for special editions and special products.

Germination

The grain first undergoes controlled moisture conditioning: it is immersed in water to achieve the proper moisture content (steeping), after which it is allowed to germinate under controlled conditions. During germination, enzymes are formed, especially amylases, which are necessary for the conversion of starch to sugars.

Drying and Smoke

When the sprouting has reached the desired length, the process is halted by drying (kilning). The temperature and the heat profile during drying determine the malt's colour and flavour profile. Peat can be used as fuel in the drying process, which adds smoke and character to the malt and thus to the final whisky. The dried malt is referred to as malt and is ready for further processing.

After Malting

The dried malt is milled and used in the fermentation process, where the sugars are fermented into alcohol. Different temperatures and kilning give different malt profiles: light, pale malts yield biscuit- or sweet notes, while higher temperatures and dark malts contribute caramel-, roasted- or smoky notes.