Malting is the first stage in whisky-making. The technique involves germinating the barley to obtain what we call malted barley.
Whilst drying, the barley is regularly stirred and the temperature is carefully regulated so as to closely control the germination progress. The duration of this process varies depending on the time of year.
From the distillery, the Scots also observe the change in season. Traditional expertise is at work, allowing the barley to slowly reach the desired degree of germination.
Once perfectly malted, the barley is then dried out in an oven and is ready to be mashed.