Back in the early 1800s, we were the first to produce roasted malts in Scotland. From our Roast House at Hundred Acre Hill in Glasgow to our current Roasting Works at our Witham maltings in Essex, we have truly mastered the traditional roasting technique. This is the same technique that many artisan coffee makers use nowadays as it is a tried and tested method of producing consistent quality roasted produce. We now have 2 roasting drums at our maltings in Witham and produce a limited amount of speciality malt through this each year. As one of very few maltsters in the UK who produce all of our own malts in house using locally sourced barley, the Roast House really is our crown jewel.
Highly Kilned Malt