EBC 3 - 8% -Beech wood from the Franconian Jura Mountains and gives the whisky a characteristic flavor that is reminiscent of smoked ham and bonfires. The malt has very high enzyme levels and is ideally suited for making whisky. The intensity of the smoked flavor depends to a large extent on the amount of malt used.
We recommend a 20% share of the grain bill for a first application, increasing it to up to 100% depending on your personal taste.
Usage - Up to 100%
For smoky whisky.