It’s easy, straightforward, and incredibly enlightening. So, it amazes me how many people haven’t conducted a sensory analysis with one of their primary ingredients – base malt – and compared it to other base malts on the market.

Why are 1960s Scotches so celebrated?

You might have probably heard this before; that whiskies from the 1960s (and prior) were better. I’m not fortunate enough to have tried any whiskies from this era, but there must be something to it, right?

From what I can gather, they would’ve been different. Better? Well, that’s subjective. Certainly, different though. What would’ve contributed to such a difference in style? This is likely to boil down to a number of factors.

Along with floor malting, we have chosen to home in on, and be specialists in, roasted and crystal malts. There are 3 reasons for this.

Floor malting is labour intensive, challenging to scale, and has largely been phased out of modern malting. So, why would we continue down this route?