The 2018 Vintage was grown on “Horseshoe Bend” 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.