The Naked Scientists Podcast Science of Scotch: How whisky is made
Jan 21, 2025
Richard Broadbent, a tour guide at Bairds Malt in Witham, shares his expertise on whisky production. He explores the fascinating journey of barley, detailing the malting process from steeping to kilning. The conversation dives into fermentation, emphasizing temperature control's vital role in flavor development. Broadbent also discusses the intricate art of distillation and how cask selection dramatically influences whisky maturation, highlighting that around 70% of flavor comes from the wood. This episode is a delightful blend of science, tradition, and craft in the world of Scotch whisky.
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Local Maltings
- Chris Smith visits Richard Broadbent at Station Maltings in Witham, Essex, surprised to find a malting facility so close to home.
- He'd often seen the building from the train station but never knew its purpose.
Barley to Malt
- UK malting sites process barley from local farmers, turning it into malt for brewers and distillers.
- A significant portion of this malt is exported, particularly to the Far East and North America.
UK Malt Exports
- The UK excels at growing and malting high-quality barley, making it sought after globally.
- Even Japanese and Taiwanese whiskies often use UK-sourced malt.