The first step in the process is known as Malting, this will release the starch in the barleycorn by controlled germination. Traditionally the barley is steeped in water for up to 2 days the water being changed several times during this period, the water used in the last steeping is heated to help start the germinating process.
The barley is then spread on a malting floor and turned daily to allow the barley to germinate. As germination progresses the starch within the barleycorn releases some of its sugars. It is at this stage that the germination is halted by drying the malted barley in a closed kiln ready for the next stage of the process.
Traditional Malting by hand
| Ingredients | Malting | Mashing | Distillation | Maturation | Blending |
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