Our cask program has been designed to be one of the most ambitious in North America. Not content to simply rely on the standard used bourbon cask, our distiller has built our cask program from the ground up to include as many cask types and flavors as possible. Utilizing casks that once contained various types of wines, spirits, aperitifs, and bitters, we have at our disposal a massive array of flavors to bolster our beautiful whisky's already complex profile.
We only work with the best barrel brokers and cask experts to obtain the highest quality barrels. Every barrel we obtain goes through an extensive set of quality assurance checks before it enters our facility. Once here, our distiller does his own set of inspections to make sure every barrel is up to the high standards we have here at Distillerie Cote des Saints.
We have built our distillery with the idea of controlling every aspect of the spirit-making process which includes malting our own grain. While we're currently sending our grain out to be malted by our good friends InnoMalt in Sherbrooke Quebec, we will begin using our malting facilities and malting our own grain in 2020.
Some people thought we were crazy when we said we wanted to be able to malt our own grain. They might be right, after all, malting grain is a lot of hard work especially if you do it by the old floor-malting method like we do. In fact very few distilleries have attempted to venture down such a bold and labor intensive path, but we feel that it's the best way for us to control every aspect of our production and get the flavors we want.
Floor malting involves very little machinery and is done almost entirely by hand. It takes knowledge and skill and sadly has become somewhat of a dying art. We're trying to change that by growing our own grain and malting it completely on-site for a truly terroir-driven distillery.
Malt is first cleaned and then soaked with our land's own spring water for two to three days in our specially built steep tank. We then drain out the water and cast the wetted malt onto our germination floor where it is hand-turned and raked by our distillers several times a day. After three to four days we transfer the malt into our kiln so that we can dry it with the beautiful aromas of our Canadian peat-fueled smoker. After 24-30 hours of smoking and drying our malt is allowed to rest for a few weeks before we mash it and turn it into our flavorful whisky spirits.
Our malt kiln is fueled by peat harvested right here in Quebec. This peat provides smokey aromas of sea spray, campfires, and flowers.