{"id":22466,"date":"2015-05-20T13:01:19","date_gmt":"2015-05-20T11:01:19","guid":{"rendered":"https:\/\/www.siredwards.com\/el-malteado\/"},"modified":"2025-12-04T14:18:06","modified_gmt":"2025-12-04T13:18:06","slug":"el-malteado","status":"publish","type":"page","link":"https:\/\/www.siredwards.com\/es\/whisky-factory-2\/pasos-de-fabricacion\/el-malteado\/","title":{"rendered":"El malteado"},"content":{"rendered":"<p style=\"text-align: center;\">El malteado es la primera etapa en la elaboraci\u00f3n del whisky. La t\u00e9cnica consiste en dejar <strong>germinar la cebada<\/strong> para obtener lo que se conoce como <strong>cebada malteada<\/strong>.<\/p>\n<p style=\"text-align: center;\">Para ello, los cereales se dejan en remojo en <strong>agua escocesa de gran pureza<\/strong> durante dos o tres d\u00edas. Luego se <strong>secan poco a poco<\/strong> en una zona espec\u00edfica para el malteado.<\/p>\n<p style=\"text-align: center;\">Durante la fase de secado, la cebada se remueve regularmente y la temperatura se ajusta con precisi\u00f3n para controlar al m\u00e1ximo el <strong>progreso de germinaci\u00f3n<\/strong>. La duraci\u00f3n del proceso var\u00eda en funci\u00f3n de la \u00e9poca del a\u00f1o.<\/p>\n<p style=\"text-align: center;\">Los escoceses observan desde sus destiler\u00edas el paso de las estaciones, mientras ponen en pr\u00e1ctica un <strong>saber hacer ancestral<\/strong>, que permite a la cebada alcanzar lentamente el <strong>grado de germinaci\u00f3n deseado<\/strong>.<\/p>\n<p style=\"text-align: center;\">Cuando est\u00e1 perfectamente malteada, la cebada se <strong>seca en el horno<\/strong> y ya est\u00e1 <strong>lista para su maceraci\u00f3n<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El malteado es la primera etapa en la elaboraci\u00f3n del whisky. La t\u00e9cnica consiste en dejar germinar la cebada para obtener lo que se conoce como cebada malteada. Para ello, los cereales se dejan en remojo en agua escocesa de gran pureza durante dos o tres d\u00edas. Luego se secan poco a poco en una [&hellip;]<\/p>\n","protected":false},"author":21683,"featured_media":22467,"parent":23629,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-22466","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El malteado - Sir Edwards EN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.siredwards.com\/es\/whisky-factory-2\/pasos-de-fabricacion\/el-malteado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El malteado - Sir Edwards EN\" \/>\n<meta property=\"og:description\" content=\"El malteado es la primera etapa en la elaboraci\u00f3n del whisky. La t\u00e9cnica consiste en dejar germinar la cebada para obtener lo que se conoce como cebada malteada. Para ello, los cereales se dejan en remojo en agua escocesa de gran pureza durante dos o tres d\u00edas. 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