The fully germinated malt is next transferred to the kiln for drying on a mesh over a fire containing a certain amount of peat, thus contributing to the peaty taste evident in many malt whiskies. Traditional malt kilns draw the hot air from the peat furnace through the malt by way of a chimney effect generated by the characteristic steep roofs and pagoda heads of many Scottish distilleries. The pagoda roof was introduced around the 1890s as it offered an improved air draught, fanning the peat furnace to core temperatures which can reach between 800 and 1200 deg C. In most cases, where most distilleries buy in their malt they have mostly lost their function other than a piece of visual identity. The malt is dried and roasted in the peat reek at 60 deg C for two days and is then ready for the next stage