Colin Johnston, Crisp Malt’s Craft Distilling Manager, is joined by Rutele Marciulionyte of Heriot-Watt University. Rutele is currently studying towards a PhD in the subject of Specialty Malt Use in Distilling, she shares her findings from year one of her research into speciality malt flavour. In addition, Dr Jack Mayo, from Holyrood Distillery, Edinburgh’s first single malt distillery talks about their novel use of roasted and crystal malts in their first year of mashes.

Established in 1870, Crisp Malt combines traditional and modern malting techniques, creating an impressive range of malted and non-malted products, including several unique and exclusive barley malts. Crisp Malt work with a diverse range of partners from innovative craft brewers in the UK, Europe, North America, and Japan to global beverage companies, ensuring a tailored approach every time.

Our dedicated team is comprised of malt industry experts who work with our customers to share production knowledge and best practice.