Heritage Malt


Chevalier was cultivated in 1820 by English labourer John Andrew when he planted the seeds from a fine ear of barley he found in his shoe. From this humble start, the varietal would go on to dominate the British brewing crop for the next sixty years, sought after for its creamy characteristics. That is until the Malt Tax of 1880 was introduced and brewers started to substitute Chevalier with cheaper grains such as rice and maize.
introduction year
traditional usage
Cultivated for whisky production, also used in historic brewing in 1900s.
flavour profile
Deep and rich malt character. Malty sweetness with hints of biscuit and toffee and orchard fruit.
Full bodied and extremely creamy.

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