This is the malt that Leopold Bros. have been using for years to create their Vodkas and Whiskies. Leopold Bros. spirits are made without using exogenous enzymes in the mash tun for starch conversion. This is because they believe that off-the-shelf enzymes can break down fermentable sugars too much, yielding abnormal amounts of glucose.
Leopold Bros. prefers a healthy array of sugars which include maltose and maltotriose as this encourages a healthy and clean fermentation. This minimizes the production of ethyl acetate and higher alcohols, which can make a finished spirit smell and taste “hot”. This clean fermentation is one of the reasons they are known for the softness of their spirits, and for allowing the quality of the grains used to shine through.
Use Leopold Bros. Distiller’s Malt as 20% of any adjunct grist formulation. Cooler germination temperatures on the floor slowly yields more than enough diastatic power and beta glucanase for full conversion in the mash tun.