New Master Distiller Blog: The Kilning Curve
Thank you, as always, for your continued support of Tankyu Distillery.
We are pleased to share the fifth issue of our Master Distiller Blog, “The Kilning Curve”, now live in all four languages.
In this issue, our master distiller David Hsieh walks through kilning — the drying step that stops germination and locks in the malt’s enzymes. He lays out the two-phase kilning curve (a gentle free-drying phase, then a hotter falling-rate phase), explains why whisky malt skips the high-heat ‘curing’ step that gives beer its chocolate malt, and asks whether a distillery could skip kilning altogether and run on green malt. Adapted from the Business Whisky Guide podcast.
- Read the article: The Kilning Curve
- All articles: Master Distiller Blog
Tankyu Distillery Co., Ltd.
