Malt sensory analysis
Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.
We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.
The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.
Subtle phenolic flavours and delicate smoky aroma addition.
In our new state-of-the-art Peating Plant we make the highest quality peated malt using green malt from our Bridlington maltings which is then kilned with peat smoke. This adds peat flavours, or phenols, used in distilleries to create deep and earthy peated whiskeys. Our highly sophisticated blending system enables us to blend peated malt with high quality distilling malt to achieve the perfect level of flavour and aroma. Our peated malts are available as low, medium and heavily peated malt.
Find out more about our new state-of-the-art peating plant in the heart of the Yorkshire countryside, where we make a range of peated malts with a choice of phenol levels for discerning distillers. Click here to watch our short film.