Here we see the malt kiln with its pagoda-shaped roof.
The malt kiln worked by drawing the heat from the fire in the base up through the perforated floor on which the damp malt was spread and out through the vent in the roof. One malt man stoked the fire with coal or coke and a little peat - to give that slightly smoky flavour to the malt. To avoid scorching the malt, he regulated the heat and air flow with the iron shutters around the hearth.
Other malt men worked up above on the perforated steel floor in the heat of the kiln, turning the malt to ensure that it dried evenly. When the malt was completely dry, the malt men shovelled it into wooden bins, called the malt deposit.
Once the dried malt had rested in the malt deposit for a few weeks, the brewer's team took over. The mash-man let the malt fall into the mill where it was cracked between steel rollers. He had to adjust the rollers precisely to ensure that the crushed malt, or grist, was neither too fine more too coarse.
This concludes the first stage of whisky-making - there are three more stages to come!