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So this is the kiln fire and this is the place we'll burn the peat to flavour the malted
barley upstairs. You might be expecting a lot of flames, it's not hot in here, not hot
at all. What we're trying to do here, we're trying to flavour and then dry, and these
two separate processes go to making this part of Laphroaig unique. Every other single distillery
with a floor malting will peat and dry at the same time. We peat first, then dry and
this two step process really differentiates the flavour profile and gives us these smokey
flavours you do associate with the brand. So what I'm going to do now, I'm going to
take you upstairs and show you the peat smoke coming through the grain inside the kiln.
As you've seen, we've loaded the grain in here this morning, loaded the kiln, lit the
peat fires and this is the result of that. The grain will stay in here for approximately
12 to 15 hours, just 15 feet above the heart of this fire and we flavour it. At the end
of this process we'll have a really heavily peated flavoured malt and then it goes into
the next stage where we'll dry it.