Malt produced from barley is distilled for barley grain. Malting is a controlled process of seed germination. During malting the seed is soaked in water to raise the moisture content and promote germination for 4–5 days, after which it is dried (kilned). Barley is easy to malt and produces the best beer.
Malt produced from barley is added to mixture of grains in a large vessel in which fermentation takes place. Within several hours, after carefully controlled temperature cycle has been completed. Dutch yeast is formed on top of the fermented mass.
The liquid is distilled a minimum of 3 times in a pot still to produce a distillate known as Malt Wine, with 50 - 55 alcohol content by volume. The final Geneva or Netherlands gin is prepared by rectifying the malt wine to which juniper and other ingredients are added.
Malt wine
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