Malt sensory analysis
Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.
We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.
The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.
A straw coloured malt. Selected to offer the optimum level of enzymic activity to ensure a high level of spirit yield per tonne in the distillery.
At Muntons we source specific varieties of malting barley for use as Pot Still Malt. All distilling varieties sourced are nil GN and are fully analysed at intake to ensure that only the highest quality barley is sent for malting. Barley varieties sourced for distilling must meet full industry specifications to ensure that the finished malt has the highest extract and fermentability levels possible.
