The 2019 Vintage was grown on the "Reikman Land” one mile from the  malt house in Rosthern, Saskatchewan.  After a long cool germination we stew this malt in its own juices at mashing temperature.  This process starts the conversion of starches into sugars.  We then ramp up the kiln to darken the malt and promote Maillard reactions.  The end result is a malt with sweetness in the honey and caramel ranges.