What is the main purpose of malting in whiskey production?

The main purpose of malting in whiskey production is to convert starches into sugars. This process begins with soaking the grains—typically barley—allowing them to germinate. During germination, enzymes are activated that break down the starches present in the grain into fermentable sugars. Once sufficient conversion has occurred, the germination process is halted by drying the grains in a kiln, resulting in malted barley. This sugar is essential for fermentation, as yeast will later consume it to produce alcohol. Therefore, the conversion of starches to sugars through malting is a foundational step in whiskey production, setting the stage for the subsequent fermentation and distillation processes that ultimately create whiskey.