The barley used to make the whisky is "malted" by soaking the grain in water for two to three days and then allowing it to germinate to convert starch (which is insoluble in water and not available for fermentation by yeast) to fermentable sugars.
The barley used to make the whisky is "malted" by soaking the grain in water for two to three days and allowing it to germinate. This process releases enzymes, which convert starch (which is insoluble in water and not available for fermentation by yeast) to fermentable sugars.