For malt whiskies, barley is malted by soaking it in water, and then allowing it to dry until it begins to germinate. This "green malt" is then transferred to a kiln where the heat stops the germination. To ensure that all the wonderful floral and fruit flavours that Catto’s is famous for are maintained, peat is not used as a fuel source.
The malted barley is crushed into a fine substance called grist in a traditional mill that is adjusted to create the exact consistency required for the next stage – not too fine and not too coarse.
Scotch grain whisky is usually made from 10-15% malted barley and then other unmalted cereals such as maize or wheat.