Malt and the Production of Scotch, Whiskey, Canadian Whiskey and Bourbon

Malt and the Production of Scotch, Whiskey, Canadian Whiskey and Bourbon

Many of you are well aware of our Black PearlTM Molasses products and are using them to create interesting and unique Rums.

What you may not know is that we also offer a full line of Malt Extracts; including Rye Malts, Wheat Malts and Corn Extracts. All of them offer a unique opportunity for Distillers to explore the production of Scotch, Whiskey, Canadian Whiskey and Bourbon without an investment in the equipment and expertise necessary to brew grains. Malt Products has that expertise.

We’ve been in business for over 60 years. Recently we updated and expanded our facility in Dayton, OH, building a State of the Art Brewhouse. We have invested in staff as well, bringing on-board brewers with a long history of experience.

The process of converting grains to fermentable sugars can be tricky. Grains vary from season to season. The techniques for converting Barley Malt to Malt Extract are not the same as those used when converting other grains such as Rye and Corn. This variability can result in inconsistent results as well as decreasing through-put.

Recently we have developed a “Corn Extract” concept. It is produced from 60% Corn and 40% Barley Malt, so it is appropriate for use in the production of Bourbon.

If you are comfortable with using Molasses in your Mash bill, using Extracts will be just as easy. Extracts are concentrated to the same solids content as Molasses, typically 80 degree Brix. They can be handled in much the same way as you do when you are batching Rum.

If you are interested, please contact us for specifications and samples.