Malt for whisky refers to barley grains that have been steeped, germinated, and then dried in a kiln. This process, known as malting, activates enzymes in the barley that convert its starches into fermentable sugars.
Malt for whisky plays a crucial role in determining the flavor and characteristics of the final product. Different malting techniques, such as the use of peat smoke during drying, can impart distinct flavors and aromas to the whisky. The type of malt used, whether it’s unpeated or peated, also influences the color and smokiness of the whisky.
