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  • 02 Maltings
    Malting is basically the controlled germinations of the barley and makes a vital contribution to the flavour of the whisky. Some distilleries continue to run their own floor maltings yet many have their barley delivered already malted to the distiller's specifications. The maltster must ensure that the barley germinates to a certain point, where the cell walls are broken down but before the starch has been used by the plant to grow. This point is controlled by the drying out period, where the green barley is laid out in a kiln. Heat rises up from a furnace underneath, through the perforated floor drying out the barley and stopping any further development. This heat is sometimes generated from traditional peat fires, which lends a whisky its smokiness. But this peatiness can also be controlled, which has significant effects on the final flavour, specifying the distilleries own style.

     

     


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