When we decided we wanted to make whiskey out of a mesquite smoked malt in 2006 we knew we had to learn how to malt ourselves. On our old system we floor malted seventy pound batches and dried in a glorified meat smoker. We co-designed our one-of-a-kind malthouse, and installation was completed in July of 2015. Using a two-tank system for the three phases of the malting process, one of the tanks serves for both germination and kilning. Overall, the system ensures greater control and better malt in 5,000 pound batches.  The malt resulting from our new larger system is the best malt we have made to date.