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Malt Varieties and Location

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Has anyone experimented with different malt varieties for whiskey? What flavor profiles are like using North American 2-row vs. English or German 2-row for example. Also, how does changing from a Pale Ale to Munich ...etc change a single malt? What is the most common used in Scotch and Japanese Single Malt?

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Ive tried a few varieties of base malt but have never been able to detect a noticable difference in the flavor of finished spirits produced using different base malts. With that said I know a few distillers who swear the particular variety of base malt they use is the best. Now if you add in some crystal malts or dark malts to the mash bill will contribute alot of variation in flavor. 

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Get your hands on a copy of Derek Bells book  Alt Whiskeys, from Amazon. It has everything you need to know about alternative grains and flavors.

 

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