MODULE 05 · 8 MIN
Malting, Kilning and Peat
Malting lets barley begin germination so useful enzymes develop. The maltster steeps the grain in water, allows it to germinate, then dries it in a kiln before the plant consumes too much of its stored energy. Modern maltings control this process precisely and often supply several distilleries.
Burning peat during kilning can expose damp malt to phenolic smoke. The measured phenol level of malt is a production indicator, not a direct promise of intensity in the glass: fermentation, distillation and maturation can preserve, transform or soften smoky compounds.
Key ideas
Malting develops enzymes and prepares barley for mashing.
Peat smoke is optional, not required for Scotch.
Malt phenol level is not the same as final tasting intensity.
Glossary
- Kiln
- Equipment used to dry germinated barley.
- Phenol
- A family of compounds associated with smoky and medicinal aromas.
Three-question self-check
Pause before moving on.
1. Can you explain: Malting develops enzymes and prepares barley for mashing.
Malting develops enzymes and prepares barley for mashing.
2. Can you connect: Peat smoke is optional, not required for Scotch.
Peat smoke is optional, not required for Scotch.
3. Can you define “Kiln” in your own words?
Malt phenol level is not the same as final tasting intensity.
Sources & further reading
- SWA — How Scotch Whisky is madeScotch Whisky Association
Last reviewed: 2026-08-09