THE RAREST EXPRESSION OF AN ANCIENT WHISKY STYLE
Big Angus Green Malt honors our founding Master Distiller, Angus McDonald. We make this unique spirit from 100% un-kilned, sprouting green barley malt fresh off our malt floor. This style of whisky-making evolved in the days when Scotsmen could be killed for illegal distilling, and the need to avoid the malt-drying peat smoke that alerted the Crownâ€™s tax authorities was absolute.
We floor-malt the barley in our own malt house in the traditional manner, hand-raking daily to ensure proper aeration in the sprouting grain. Then, at the moment when we would normally kiln-dry the malt to preserve it for later use as necessary, we mash directly with that green, germinating malt.
As with all Coppersea spirits, the 100% green malted barley is fermented in open-top fermenters and distilled twice in direct-fired alembic stills, imparting a richer flavor, and then barrel at low proof of 105.