This is the malt used at Leopold Bros. to create their malt whiskey, which is fermented, distilled, and laid down in Oloroso Sherry Butts at a low entry proof of 50% abv. Leopold Bros. Whiskey Malt shines a light on those crucial differences between beer and whiskey fermentations. This Whiskey Malt is prepared with an eye toward taking advantage of the differences between a beer fermentation and a whiskey fermentation.
An all-malt mash used by distillers does not need high diastatic power. That's why Leopold Bros. Whiskey Malt is kilned at higher temperatures, and at an elevated moisture content to generate precursors to Maillard reactions. Final curing temperatures are well over 200° Fahrenheit. The result surrenders the nuttiness of a Vienna malt, and the toffee richness of a Munich malt.
Features & Benefits:
Flavors: Honey, Nutty, Toffee, Biscuit, drifting into Vienna and Munich character
Traditional Floor Malted Style
Self converts
Easy Runoff
Uses:
Up to 100% dependent upon style
Bourbon, Rye Whiskey, Whiskey, Corn Whiskey
Malt forward styles; British Beers, Barleywines, Scottish Beers
