This is the first of a series of articles in which we deep dive into the process of whisky making. The first step in the process is malting.
Malting is a discovery that dates back to Sumerian times, about 4,000 years before Christ, when the characters of our whisky Editions were worshipped on Earth.
Barley is the grain par excellence in whiskey production, even though rye, corn and wheat may be used (mainly for bourbon). To get the whisky, barley needs to undergo a few transformative processes. The first is malting. Barley is easy to malt. Barley grains are rich in starch, which is a concentrated food source for germination and can be converted into sugars. Barley malt is widely used, not only for the starches, but also because it tastes so good.
The process by which malting is accomplished is complex: the barley, once harvested, is soaked in water for about two days and then drained so that it can begin to germinate. The barley must be turned by the traditional method by hand, or mechanically, to prevent the sprouts from intertwining with each other to form unmanageable blocks. Enzymes work during sprouting by breaking down the protein matrix and exposing the starches, which will convert to sugars.
When the conversion is at its peak, that is, before the plant embryo begins to consume significant amounts of sugars, germination is stopped by drying the malt in an oven, called a kiln. When the grain is fully transformed, the still moist malt passes into the kiln, where the hot air dries it out and kills the sprouts. This stops the growth by heating it.
Having reached this point, peat smoking comes into play, if desired. If peat smoking is planned, it is the first thing that is done in the kiln, because this process works best if the malt is still wet. The kiln is lit and peat smoke passes through the malt for up to 18 hours. The amount of smoke absorbed by the malt is measured in parts per million (ppm) of polyphenols, the flavour compounds that impart the peaty aroma. Very peaty malts can be as high as 60 or 70 ppm. There are other variables that change the level of smokiness, including maturation and distillation methodology. The best tool for measuring it remains the human nose. By the way, it is at this point that the type of peat used and the length of the process can affect the final flavour of the whiskey.
In the next articles, we’ll enter the details of the next process involved in the production of the “water of life”.
— — — — — — — — — — —
NFWhisky is a whisky culture eco-system dedicated to the facilitation of producing fine and unique whisky and bringing it to the world through NFTs.
Stay tuned as we share interesting news and insights about the project, the world of whisky and NFTs.
