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.
Utilising peat from Aberdeenshire and the same spring barley as Crisp Premium Pot Still Malt, Crisp slowly peat their malt to give fullest absorption of phenols by each grain. This results in a depth of flavour that will not fade in storage and will provide that hallmark peat character in your whisky.
Crisp heavy peated malt is measured at upwards of 50 ppm of total phenol.
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