Historically, Scottish Malthouses used peat as the fuel for kiln-drying malt, which added a phenolic flavour to the dried malt. Crisp continue this tradition in their modern malting plant in Scotland; where they control the introduction of peat smoke during the kilning phase. This gives Crisp Premium Peated Distilling Malt the distinctive flavour that characterises many of the west coast Scottish island whiskies.
Low protein 2-row spring distilling barley is used to make premium pot still malt which is then peated to provide the distinctive flavour profile which characterises many of the west coast Scottish island whiskies with their highly complex family of phenolic compounds.
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