Key B=barley devg=developing H20=water hr/s=hour/s SM=single malt T=tons temp=temperature W=whiskey Laphroiag (Nov 1, 2011) Process: 1) 7T of B, 3 soaks

every 2 days (406L water/1T malt) -->6 days total lays on floor, starts germinating & heats up, need to control temp of room to control growth, turn barley every 4hrs. Once germinated, begins devg sugars and enzymes needed for W. 2) Gets moved into kiln using electric-powered shovels. 3) Peat kiln located below: barley gets smoked for 15-16hrs, shoots fall off. Hot H20 from still houses (graywater) is pumped over to cool, then dried another 19hrs. (Some distilleries smoke and dry simultaneously.) 4) Malt=barley after it sugars and is smoked and dried. Stored 3 weeks in malt bins, let it cool off, becomes crispy. (Can eat: tastes like peat from whiskey, yum!) 5)