What is the term for the process in which grain begins to sprout and is then dried to halt this process?

The process in which grain begins to sprout and is then dried to halt this process is known as malting. During malting, grains such as barley are soaked in water, allowing them to germinate. As they sprout, enzymes are activated that convert starches within the grain into sugars, which are essential for fermentation later in the whiskey-making process. Once the germination occurs for a specific period, the grain is dried in a kiln to stop the sprouting. This step is crucial because it develops the flavors and sugars needed for brewing or distillation.

Fermentation, on the other hand, is the process where those sugars are converted into alcohol by yeast. Mashing involves mixing the malted grain with hot water to extract the fermentable sugars, and cooking typically refers to the heating of mash but not specifically to the sprouting process. Hence, malting is distinct and essential in the preparation of grains for bourbon production, making it the correct term.