WHAT IS MALTING?
Malting is the process where barley goes through controlled germination to release enzymes that convert starch into sugar. Once the barley has germinated to a certain level, the process is stopped by drying, often over peat smoke, which gives whisky its characteristic smoky flavour.
Which distilleries floor malt their own barley?
Most distilleries today outsource malting to specialised maltings, but a few traditional distilleries such as Laphroaig, Bowmore, Highland Park, Springbank and Balvenie still malt some of their own barley.
WHY DOES BARLEY MATTER?
Barley is the primary grain in single malt whisky and is chosen carefully for its sugar content and fermentation properties. Today mainly two-row barley is used, which gives a higher sugar yield than earlier six-row varieties such as bere barley.
Scotch whisky primarily uses locally grown barley, since Scotland's climate offers unique advantages:
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Long, light days → improved sugar development
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Natural pest control → less need for pesticides
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Cool climate → reduced risk of mould during drying
Although some grain whiskies previously used imported barley from Denmark and Canada, most distilleries today choose Scottish barley for the sake of quality.
PEAT AND KILN DRYING
Once the barley has germinated it is dried in a kiln to stop the process. This is where the whisky's smoky character is decided:
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Lightly peated whiskies (1-5 ppm) → e.g. Bunnahabhain
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Medium peated whiskies (10-20 ppm) → e.g. Highland Park
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Heavily peated whiskies (30-50 ppm) → e.g. Laphroaig, Ardbeg
Peat plays an important part in the smoke, and its composition varies depending on where it grew. Islay whiskies get a salty, medicinal smoke profile from peat containing the remains of seaweed and sea minerals.
Today the world's most heavily peated whisky is produced at Bruichladdich, where their Octomore range exceeds 300 ppm, a level that was previously unthinkable. Read more about this topic here
TRADITION VS MODERN PRODUCTION
While a handful of distilleries still malt barley themselves, most choose to use professional maltings to secure quality and capacity. Modern production lets the distilleries increase their output without compromising on flavour.
The romance of the craft still lives on, though, and for many whisky lovers it is a special experience to visit distilleries that preserve traditional methods.
WHISKY MAKING: FROM BARLEY TO THE GOLDEN DRAM
