The Malting is a controlled germination to make the starch in the corn soluble which is then tansferred with enzymes into sugar. At first the barley was put for two or three days into water. This has to be done in a STEEB. The dry barley took water and raises the humidity from about 16% up to 45%.


The wet barley is then spread out on the stone floors in a height of about 30cm. The green malt must be turned steadily to avoid to high temperatures which kill the enzymes. There are malt spades, shovels or grills in use. The malting on the floor lasted about one week and the malt is ready when it is sweat without any lumps.

Today the traditional floor malting is very seldom. Malting has to be done in big rotating drums with nine revolutins a day and a cpacity between nine and 50 tons. Saladin boxes have a capacity of about 200 tons and they were used only at Thamdu today. SGKV´s (Steep, Germinate and Kilning vessels) are plants where the whole malting has to be done in one machine.


After one week there is a maximum of diastase and the germination has to be stopped in the kiln. Hot air and peat smoke comes through perforated plates and dries the green malt. Peat smoke has about 26 different elements which are essential for the aroma and taste of the whisky. The humidity sinks during the kilning down to 5%.