#1 Malting Process

Malting plays a crucial role in our production by transforming raw barley into malted barley. Our partners manage this process, activating enzymes that convert the grain's starches into fermentable sugars. This conversion sets the stage for fermentation and significantly enhances the whisky's flavor and quality. We primarily use fermentable sugars to produce alcohol; some sugars convert into other alcohols besides ethanol. The yeast generates flavors like esters, while our lactic acid bacteria (LAB) fermentation, utilizing the bacteria living on the grain, creates a distinct taste.

Stages of Malting

Steeping

The malting process begins with steeping. Our partners soak the barley in water to initiate germination. The barley's moisture content increases from 12-14% to about 45%. The barley grains undergo a process of being immersed in water, dried, washed, and immersed again until the water content reaches 45%.

Germination

After steeping, our partners place the hydrated barley in germination boxes for 4-6 days. The barley sprouts and develops natural enzymes that convert starches into fermentable sugars during this period. They regularly turn the barley to ensure even germination and dissipate the heat generated by the grains' metabolic activity.

Kilning

The final stage of malting is kilning. Our partners dry the malted barley to halt germination and reduce its moisture content to around 4-5%. This step develops the malt's flavor profile. The germinated barley, now called green malt, is dried in kilns under controlled temperature conditions to ensure a low water content and stabilization of the malt.

Enzyme Development

During germination, the barley develops several necessary enzymes essential for the whisky making process:

Alpha-amylase: Breaks down long chains of starch molecules into smaller units called dextrins.

Beta-amylase: Converts dextrins into maltose, a sugar easily fermentable by yeast.

Proteases: Break down proteins in the barley into amino acids, which are crucial for yeast nutrition during fermentation.

Controlling the temperature and humidity during the malting process ensures optimal enzyme activity, which is necessary to break down starches and proteins. It also prevents microbial contamination or growth that could spoil the malt.

Our Unique Cold Smoking Technique

Inspired by Danish culinary traditions, we cold smoke select batches of our malted barley after kilning. This process occurs below 30°C (86°F) for 12 to 48 hours, preserving the grain's enzymes while adding subtle, smoky flavors.

In a traditional herring-smoke oven, we use beechwood, a native Danish wood, to impart a delicate base flavor. We carefully control the intensity of the smoke to achieve the desired flavor profile.

This technique imparts a distinctively Danish character to our whisky. It introduces subtle notes of beechwood, reflecting the flavor profile rooted in our terroir. The result is a whisky that offers elegant tar notes and a delicate smokiness that complements rather than overpowers other flavors.

By incorporating this traditional Danish method, we create a distinctively Danish whisky that reflects our terroir and cultural heritage, providing whisky enthusiasts with a truly unique tasting experience.