whisky malt

[invisigoth]

hi all :)

while i was looking at esb brewing's web site, where i have on occasion got stuff from, i noticed they had a distilling section. i never noticed it before, but while perusing through some of the stuff i noticed this:

http://www.esbrewing.com.au/castle-whisky-malted-barley.html

a speciality malt for making whisky. don't know if this interest's anyone, but i thought i'd throw it out there. :handgestures-thumbupleft:

[Brendan]

Yeah mate, most places would just call this 'Peated Malt' which has been smoked in a peat-fired kiln, with high phenol levels that carry over that smoky flavour.

You wouldn't use 100% of this in the grain bill or it would be overwhelming smokiness. Like 5-10% of this, and the rest plain ole malted barley (which is whisky malt ;-) ), would be a nice balance depending on preference.

[blond.chap]

It does depend entirely on preference, Islay whiskys use 100% peated malt with up to about 60ppm (Lagavulin, Laphroig, Ardberg etc).

I like whisky that tastes like a burnt stick though, sadly you can't buy really high ppm malt in Aus from what I've seen.