Barley
Glossary
BARLEY
Barley is one of the key ingredients in producing The Macallan single malt Scotch whiskies. In order to be considered a 'single malt Scotch whisky’, under law, the whisky must be distilled only using malted barley from a single distillery.
Barley has a rich history in Scotland. It was one of the first cultivated grains that has been around since the Middle Ages and thrives in the country’s harsher weather conditions. It is the main cereal crop in Scotland and, unlike wheat, barley for distillation is harvested during the warmer seasons.
Barley is also the best grain suited for malting. The malting process awakens enzymes in the grain to help break down soluble sugars. It is important for the barley to produce a high quantity of enzymes during germination, also known as a high diastatic power. Distillers use a variety of barley strains, each with its own particular starch content, yield and texture.
A higher starch content in the grain means there are more sugars available to be converted to alcohol, while the yield refers to the amount of liquid a distillery can expect to make from every tonne of grain. The viscosity can also be impacted by the number/volume of oils present in the grain, this can influence the new make spirit. All of these factors play a role in our barley selection and cultivation, in order to produce The Macallan single malt whisky.