Malting is the process of allowing grain to sprout. Only malted grains have the enzymes to convert starch to sugar and are thus necessary for making whiskey mash.
Although new local malting facilities, such as Valley Malt in Hadley, Massachusetts, have begun to emerge, we decided to begin our own malting program to retain control over this critical step in the grain treatment process. Malting our own grains will enable us to experiment with unusual flavors, and allows us to expand into smoking our malt at the kilning stage.
Rye straight from the field.
We took as much as we could handle!
Our First Floor Malting.
Sprouting Rye with Acrospires