All Categories

    Scottish Distilling Malts

    Crisp have been making distilling malt in Scotland for over 40 years. They now have two maltings, one in the traditional brewing town of Alloa and the other in the heart of Speyside at Portgordon. Between them, they cater for the malt requirements of Scotch Whisky production; plain, peated and high diastatic. 

    Over the years Crisp has forged long lasting partnerships with farmers in Morayshire, Aberdeenshire and Fife, to grow low nitrogen (protein) distilling varieties which allows them to produce flavorful distilling malts that are prized not just in Scotland but also in Japan, the USA and Europe.


    “From a farmer’s point of view, we’re pleased to work with a company like Crisp which is committed to developing a lasting relationship. Provenance has become so important for consumers and brands, and having this focus on a local supply chain allows provenance to be tracked from the field right through to the beer and spirits. For farmers, this preserves the identity of the barley and it becomes not just part of the brewing or distilling process, but part of the story of the beer itself.” 

    John Hutcheson, who grows barley at Leckerstone Farm, Dunfermline, has been supplying Crisp for five years. 


    The History of Crisp’s Alloa Maltings

    The Alloa maltings started out as a floor maltings in the 1890s. It was part of a much larger industry in Alloa which supported eight breweries by the end of the 19th century due to its proximity to the River Forth and access to excellent barley. In the 1960s the maltings was converted to a saladin box maltings by Bass Breweries. 

    Crisp bought the site in 2001 and have been making Pot Still Malt for malt distilling, Distiller’s (High Diastatic Power) Malt for grain distilling and Ale malt for brewing ever since. The new bagging line at Alloa is state of the art, with scrupulous malt dressing and an Alan Ruddock 4 roller mill. 


    Peating Process in Speyside

    Crisp's peating process on Speyside ensures the fullest absorption of ‘reek’ by the grain during the peat burn. Whereas with some dry smoked peated malts the flavor and aroma quickly fades over a short time, our method produces a lasting rich peat smoke character in the malt and so it can be transported all over the world without issue.


    View as Grid List
    Sort by
    Display per page

    Crisp Scottish Distillers (High Diastatic Power) Malt

    At just 10% addition, this neutral-flavored malt will convert any starch–rich cereal such as wheat, rice or maize.

    Crisp Scottish Heavy 50 Peated Pot Still Malt

    Authentic flavor for smoky malt whisky.

    Crisp Scottish Premium Pot Still Malt

    Flavorful and high alcohol yielding, this malt is the workhorse of many a Scottish distillery.

    Scottish Distilling Malts

    Request a print catalog