Specifically selected by distillers for certain unique characteristics, the barley grains are soaked in warm Scottish fresh water for several days, which are then laid out on the floor of a malting house to enable the germinating process called malting. Once the barley starts to shoot, it is then dried in a kiln to stop the germinating process. Traditionally, peat was used to power the kiln, of which the smoke from different types of peat coupled with the length of drying time would influence the flavour of the final spirit. Once dry, the barley is now called malt and ground in a mill into flour called the grist. FiftySix Degrees uses unpeated malt to promote a purer and richer malty whisky.