The procedures of malting take about ten days in total. Grain is steeped in water, allowed partially to germinate, then dried, in the process of malting. The end product is known as malt. It is the raw material not only of beer (a fermented drink) but also whisky (its distilled counterpart). The steeping, in tanks - with several changes of water, and aeration to allow the grain’s embryo to breathe – is much the same in all maltings. The steeped grains may then be spread on a stone floor, and turned by rakes to ensure that they remain aerated and separated while they begin to germinate. Or they may be placed in shallow, ventilated boxes, or in rotating drums. The floor system is the most traditional, and some maltsters feel it produces the best results. Its disadvantages are that it is very demanding in space and labour, and the method is most commonly found in rural Bohemia or the whisky country of Scotland.