North Georgia Still Co.
American Distillers High Enzyme Malt
When you think of fine bourbon, you likely think of that stimulating hit of alcohol followed by smooth flavors that deliver the perfectly balanced taste. We understand that maximizing the potential of all the ingredients in your recipe is important, and that malt performance should not come at the expense of taste. The high enzyme levels of our HighEnzyme Malt allow for efficient alcohol production without compromising the essential and sometimes subtle flavors in your distillate.
| Diastatic Power | 260 |
A good “diastatic power” (DP) definition would be that it is a measurement of a malted grain’s enzymatic content. When grain is malted, enzymes are produced during germination. These enzymes are responsible for converting the grain’s starches into sugar during mashing. Diastatic power is an indicator of the amount of enzymes available to convert those starches into sugar.
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