Malting & Mashing
The malting process involves soaking the barley in tanks i.e. “steeps” to prepare it for the mashing process. After soaking for the necessary period of time, the barley is spread out on a floor up to a thickness of 20 cm and left to germinate. During this step, the barley “breathes” and is heated to become “malted” barley. Malted barley for Glen Grant has specific characteristics, dry, crispy, crumbly, and aromatic. The next step is “mashing”, i.e. mixing the barley with water to rinse out any impurities and prepare it for distillation.