The Art of Malting
Our carefully selected barley is first soaked in fresh water for two to three days and then spread out on the distillery floor to germinate. This can take one to three weeks, depending on the season. During this time it is constantly monitored, turned and tended. As the barley naturally germinates, it is infused with the very essence of the distillery and the heady sea mists of Mull.
The next stage is milling our malted barley to release the starch and sugars from the grain. This is done in a traditional Porteus mill to the Master Distiller’s exact specifications. The result is a course flour, or ‘grist’.