You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Old-school spir<strong>it</strong>s<br />
{ }<br />
From computerized stills and bar-coded casks <strong>to</strong> mechanized bottling<br />
lines, many spir<strong>it</strong>s brands have embraced cutting-edge technology.<br />
But there are a <strong>few</strong> holdouts around the world that continue <strong>to</strong><br />
use old-fashioned techniques. Here are some of our favour<strong>it</strong>es.<br />
By: Jacques Cortez: Contribu<strong>to</strong>r <strong>to</strong> Liquor.com<br />
FLOOR-MALTING:<br />
FLOOR MALTING<br />
The first step in producing Scotch is <strong>to</strong> convert the barley’s starch content in<strong>to</strong> more desirable sugar<br />
by malting <strong>it</strong>. To save time, most distillers buy already-malted barley, but a handful of brands—The<br />
Balvenie, Bowmore, Highland Park and Laphroaig—still carry on the trad<strong>it</strong>ional floor-malting process<br />
(pictured above). While <strong>it</strong>’s back-breaking work, <strong>it</strong> preserves a piece of whisky his<strong>to</strong>ry.<br />
40 WHISKY EDITION November 2011
Change language