In the malting process, barley is allowed to germinate in moist Spring-like conditions. Before the germination proceeds too far the malted barley, called malt in the whiskey industry, is dried.
In Ireland this process is carried out in closed ovens, called kilns. This ensures that the clear clean taste of the malt shines through in the final whiskey.
In Scotland, the malt is often dried over peat fires, which imparts a smoky character to their whiskey.
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