New Master Distiller Blog: The Truth About Malting
Thank you, as always, for your continued support of Tankyu Distillery.
We are pleased to share the third issue of our Master Distiller Blog, “The Truth About Malting”, now live in all four languages.
In this issue, our master distiller David Hsieh turns to malting — the step that turns raw barley into something a distillery can actually use. He explains why the grain must germinate at all (the diastatic and proteolytic enzymes it wakes), the delicate balance of water, temperature and air during steeping and germination, and a century of evolving equipment from hand-turned floor malting — the origin of the name Monkey Shoulder — to the Saladin box and the rotating drum. And he answers the question drinkers ask most: does floor malting really change what ends up in the glass? Adapted from the Business Whisky Guide podcast.
- Read the article: The Truth About Malting
- All articles: Master Distiller Blog
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