Barley and whisky go hand in hand, especially when it comes to scotch. It’s the foundation of single malt whisky and plays a major role in shaping the flavour, texture and overall character of the final spirit. But how exactly does this humble grain transform into the rich and complex whisky we know and love?

From the malting process that kickstarts whisky production to the way different varieties of barley can influence the final taste, there’s a lot more to this ingredient than you might think. 

Whether you’re a whisky enthusiast looking to deepen your knowledge or just curious about what goes into your dram, here’s everything you need to know about barley and its essential role in whisky making.

Barley is one of the oldest cultivated grains in the world, dating back thousands of years. It’s commonly used in brewing, distilling and food production, but in the world of whisky, it’s prized for its high starch content and natural enzymes. These elements are crucial for converting starches into fermentable sugars, which later become alcohol during fermentation.

In scotch whisky, malted barley is the key ingredient in single malts, giving them their distinctive depth and complexity. Here at The Glenlivet, we use the finest malted barley in the production of our single malt scotch, combined with pure, mineral-rich spring water from Josie’s Well in Speyside. This careful selection of ingredients is what helps create our whisky collection’s signature smooth and balanced taste.

Not all barley is created equal, though. Different strains can influence everything from yield (how much spirit can be produced) to the texture and mouthfeel of the whisky. Over the years, distillers have carefully selected barley varieties that optimise both efficiency and flavour, ensuring every sip delivers the quality expected from a great scotch.

Find out more about what whisky is made from.

The journey from raw barley to a bottle of whisky is a carefully controlled process that involves multiple stages. Here’s how it all happens:

To prepare barley for whisky making, it first undergoes a process called malting. The raw grain is soaked in water to encourage germination, which activates enzymes that start breaking down the starches into fermentable sugars. Once germination has progressed enough, the barley is dried in a kiln to halt the process. This drying stage is crucial—some distilleries use peat during this step to create the smoky flavours found in certain scotch whiskies.

For The Glenlivet, however, the focus is on purity and balance. The malted barley is dried without peat, ensuring that the signature smooth and fruity character of the whisky remains the star of the show.

Once dried, the malted barley is ground into a coarse flour called “grist.” This helps to extract the maximum amount of sugar during the next stage. The texture of the grist is important—too fine, and it can become a sticky paste; too coarse, and it won’t release enough sugar.

The grist is then mixed with hot water in a mash tun, a large vessel that extracts the sugars from the grain. This mixture, known as “wort,” is stirred and drained multiple times to ensure all the available sugars are captured. The final result is a sweet, malty liquid that will serve as the base for fermentation.

The wort is then transferred to fermentation tanks, where yeast is added. Over the next couple of days, the yeast converts the sugars into alcohol, producing a liquid called “wash” that’s low in alcohol but already developing flavour. The choice of yeast and the length of the fermentation process can impact the character of the whisky, influencing everything from fruity notes to the mouthfeel of the final spirit.

The wash is then distilled twice in copper pot stills, which refine the alcohol and concentrate the flavours. The Glenlivet’s stills are uniquely lantern-shaped, which encourages a lighter, more floral spirit. Once distilled, the new-make spirit is transferred into oak casks for the final stage: the whisky maturation process. This is where the spirit gains complexity, depth and the rich golden colour whisky is known for.

Barley does more than just provide the sugars needed for fermentation—it also plays a role in the final texture and flavour of the whisky. The variety of barley used can impact:

• Sweetness and maltiness – Barley naturally imparts a malty sweetness to whisky, which can range from light and biscuity to rich and toasty.
• Mouthfeel and body – The texture of the barley influences how the whisky feels on the palate, whether it’s light and silky or full-bodied and creamy.
• Fermentation characteristics – Different strains of barley, combined with yeast, can enhance fruity, floral or nutty notes in the whisky.

The Glenlivet’s commitment to quality barley and meticulous production methods is what helps create its signature smooth and balanced profile. From the spiced almond notes of our 15 Year Old scotch to the zesty sweetness of Founder’s Reserve.

You can learn more about how whisky is made in our step by step guide.

Barley is used in several whisky styles, each offering a different drinking experience:

• Single mat whisky – Made from 100% malted barley at a single distillery, single malt scotch is known for its complexity and depth. The Glenlivet 12 Year Old is a classic example, offering a smooth, fruit-forward profile that showcases the purity of malted barley.
• Blended malt whisky – This is a combination of single malts from different distilleries, creating a balanced and layered whisky with multiple flavour influences.
• Grain whisky – While grain whisky is often made from other cereals like corn or wheat, barley is sometimes included to add texture and flavour.
• Blended whisky – A mix of single malt and grain whisky, blended whisky offers a smooth and approachable taste that appeals to a wide range of drinkers.

Learn more about the different types of whisky.

Barley is at the heart of whisky making, shaping the flavour, texture and quality of every dram. From the malting process that unlocks its natural sugars to the way it influences the smooth, fruity character of The Glenlivet, it’s a key player in what makes scotch whisky so special.

So next time you pour yourself a glass, take a moment to appreciate the journey of this humble grain—from field to bottle, it’s the backbone of every great whisky.

Explore more about the world of scotch in our complete guide to whisky. From the types of casks used to how to store your scotch, we’ve got you covered.