Whisky Guide > Whisky Making |
1. Malting
The barley must first be malted, that is germinated, to convert the starches in each grain into soluble sugars.
The barley is steeped in water for 2-3 days, and then spread on the malting floor where it is turned frequently
to maintain a steady temperature. After about a week, when green shoots have appeared, the germination is stopped,
by drying the now green malt in a kiln. Peat, which gives a smoky character to the malt, is the traditional fuel
used in the furnace for the drying process. Only a few distilleries still malt their own barley - e.g. Highland
Park, Balvenie and Bowmore. Industrial maltings now provide distilleries with malted barley to their exact
specification. At the distillery, the remains of the shoots and any other debris are removed in the dressing
machine and the malt is ground in the mill. (below) |
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Whisky Guide | 
