Malted barley produces a smoky, toasted, or nutty flavour. Most whiskeys produced around the world include some malted barley. However, some distillers also used unmalted barley, which also adds sharp and sour flavours, including lemon or apple.
Whisky distilled from malted barley is known for having a full–bodied and robust flavour. The malting process involves the grains being soaked in water and then left to germinate, which releases enzymes that break down the starches into fermentable sugars. This process of malting gives the whisky rich and complex flavours, such as caramel and toffee, which contribute to its depth of taste.