The Scotch distillers do their own malting. Homegrown barley is preferred, but, inasmuch as that is not in sufficient quantity foreign barleys are purchased. These come principally from Norway and from California. The malting is done on cement floors, on which the grain is spread to a depth of a few inches, properly moistened and allowed to sprout. The season for malting for a Scotch distillery is from fall to spring, the distillery usually not being in operation during the summer. Malting, therefore, takes place slowly, especially in winter. The more slowly the malting, as a rule, the better quality of malt is secured. From 10 to 15 days is supposed to be consumed in securing good malt, that is, in sprouting good grain so that the germ may be from a quarter to three-quarters of an inch in length.

During the early periods of malting before the sprout is developed, the grain is turned occasionally upon the floor so that all parts of it may be subjected to practically even conditions.