Thank you. Most informative. The last time I saw this process was over 50 years ago. The sprouting of the barley was taking place on the floor of our next door neighbours living room. They cleared the room and lifted the carpet, then spread the barley evenly over the floor. The lady of the house was responsible for overseeing the operation,ensuring that the barley did not dry out until the sprouting was complete. This took place in Invercargill, New Zealand, for illicit Hokonui whisky. Thanks
I really wish Islay distilleries would do more of their own smoking/peating to their malt. When this process is done slow and properly it really extends the complexity of the dram. Modern day maltings are done quickly and efficiently. Of course slow smoking the barley takes more time, and time is money, its not done as much. Just makes such a difference in the end product. I've noticed some Islay whiskys are becoming less tasty due to commercialized maltings-IMO
I thought that Bowmore distillery makes its own malt as it's one unique distillery that controls all stages of the whiskymaking process in-house. Now I have learnt they use malt provided by Port Ellen maltings. What is it, then?
Bowmore has about 20% inhouse malt using Islay peat, the other 80% is from Simpsons maltings on the mainland (not Port Ellen) which doesn't use Islay peat. Listen carefully when distilleries give you romantic stories about their processes, and ask whether it's 100% in every case. Just about the only distillery that does 100% of everything itself is Springbank, and they don't have their own cooperage so buy the barrels in ready-coopered.
Will Lagavulin offer a non-artificially coloured whisky anytime soon? It's so tragic that you guys still add fake colouring to your whisky... best way to ruin a good thing
Great watch. Really interesting!
Thank you. Most informative. The last time I saw this process was over 50 years ago. The sprouting of the barley was taking place on the floor of our next door neighbours living room. They cleared the room and lifted the carpet, then spread the barley evenly over the floor. The lady of the house was responsible for overseeing the operation,ensuring that the barley did not dry out until the sprouting was complete. This took place in Invercargill, New Zealand, for illicit Hokonui whisky. Thanks
I really wish Islay distilleries would do more of their own smoking/peating to their malt. When this process is done slow and properly it really extends the complexity of the dram. Modern day maltings are done quickly and efficiently. Of course slow smoking the barley takes more time, and time is money, its not done as much. Just makes such a difference in the end product. I've noticed some Islay whiskys are becoming less tasty due to commercialized maltings-IMO
I love Lagavulin 16yo.
I'm neither Greek, nor Brtisish.
Still love Lagavulin 16yo.
Well done men, there's a few good tips in there too Onya.
I thought that Bowmore distillery makes its own malt as it's one unique distillery that controls all stages of the whiskymaking process in-house. Now I have learnt they use malt provided by Port Ellen maltings. What is it, then?
Bowmore has about 20% inhouse malt using Islay peat, the other 80% is from Simpsons maltings on the mainland (not Port Ellen) which doesn't use Islay peat. Listen carefully when distilleries give you romantic stories about their processes, and ask whether it's 100% in every case. Just about the only distillery that does 100% of everything itself is Springbank, and they don't have their own cooperage so buy the barrels in ready-coopered.
GREEKS LOVE LAGAVULIN...
Great vid! Do the Port Ellen Maltings have a web adress or any contact information?
Is the peat used at Port Ellen maltings always from Islay, 100% of the time?
Yes, it comes from castle hill on islay and is supplied by Andrew Wood
@batist8389 of course , και βεβαια !!!
Where does the barley come from? Why isn't it from Islay?
The amount of barley grown on Islay is by far not enough, JImmy.
It's Jimmy Leg! Only ever saw you on the whisky vault channels
Will Lagavulin offer a non-artificially coloured whisky anytime soon? It's so tragic that you guys still add fake colouring to your whisky... best way to ruin a good thing
TheParadigmShift bit strong to say its ruined...it still tastes great. Just darker colour.
The 8 year old doesn't look coloured to my eyes, but there's no way to know for sure without an E150 statement, which all whiskies should have!
@@schwarzblatt the 12yr CS releases are all natural colour. Filtered or not. A++
O