“ G reen malt” isn’t some new marketing tagline for organic and sustainable malt. It refers to barley grain that is actively growing, and just a handful of distilleries worldwide make whisky with it. Typically, malt is made by tricking raw grain into sprouting and germinating, then it is kilned with air and heat to halt germination and add flavors, aromas, and colors. Most importantly, the process converts the complex starches of the barley into simpler sugars appropriate for alcohol fermentation. All malt is “green” (wet and growing) at some point, but forgoing the kiln to brew with that active,...
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