My distillery is part of a farm. We’ve got 30 acres where we grow our own barley for our whisky. It’s a whisky control-freak’s dream. But barley doesn’t come harvested from the field ready for the still-house. It has to be malted first, which outside of promo pics for a few famous Scotch distilleries, is probably the least sexy part of whisky making, but damn if it isn’t important.