Barley, yeast and water are the only ingredients required in the production of barley-based single malt whisky. The combination allowed the single malt producers to expand their operations as the blended whisky was more popular on the international market.
This contrasts with the rules governing Canadian whisky production, which allow the addition of other flavourings as well as caramel, and with the rules governing American whiskeywhich do not allow additives in "straight" whisky.
Please help improve this section by adding citations to reliable sources. Chill filtration[ edit ] Whisky can be " chill filtered ": In other jurisdictions, column stills may be used.
This process is called fermentation and can take up to three days to complete. The wort from the first two water courses is drained into "washback" vessels for further processing, whereas the third course is retained as the first charge in the next batch. Drying in the kiln[ edit ] The germination is halted by heating after three to five days, when the optimum amount of starch has been converted to fermentable sugars.
The distinctive "pagoda" chimney of a kiln at a distillery in Scotland. If the bottle is the product of malt whiskies produced at more than one distillery, the whisky is called a blended malt or vatted malt, or pure malt.
The wash is heated, boiling off the alcohol, which has a lower boiling point than water; the vapour is collected and cooled to condense it back into a liquid form.
However, most of the distilleries now use commercial "maltsters" to prepare their malt. The more common form of Single Malt is a marrying at bottling time of various batches that are mixed or vatted to achieve consistent flavours from one bottling run to the next.
No other additives are allowed in Scotch whisky. The regulations of other countries may allow malted rye. Single malts can be bottled by the distillery that produced them or by an independent bottler. Unchillfiltered, cask-strength whisky is generally regarded as whisky in its purest form.
Most whiskies are bottled this way, unless specified as unchillfiltered or non chill filtered. At first, the hot water dissolves the sugars maltose and enzymes diastase in the grist. On occasion, the product of a single cask of whisky is bottled without being vatted with other casks, and released as a " Single Cask " offering.
The low wines are then pumped into a second still, known as the spirit still, and distilled a second and sometimes a third time. In most cases, some level of smoke from a peat -heated fire is introduced to the kiln to add phenolsa smoky aroma and flavour to the whisky.
The production of whisky from malted barley is first mentioned in Scotland in an entry on the Exchequer Rolls: Unsourced material may be challenged and removed. Islay malts have a reputation for being the most peaty.
Traditionally in Scotland each distillery had its own malting floor where the germinating seeds were regularly turned. At least some producers release vattings of multiple barrels that have been matured together for one final period in a larger single cask as "single cask" whisky.
This process releases enzymes, which convert unfermentable starch which is insoluble in water and not available for fermentation by yeast to fermentable sugars. At a later stage, prior to fermentation, it is mixed with ground barley grist to create a mash.
Vatting, dilution and bottling[ edit ] To be called a single malt whisky in Scotland, a bottle may only contain whisky distilled from malted barley and produced at a single distillery. Other casks used include those that formerly held port winemadeirarum or cognac.
Then the enzymes act on the starch left over from the malting stage, continuing the conversion to sugar, and producing a sugary liquid called wort.
The age statement on a bottle of single malt whisky is the age of the youngest malt in the mix, as commonly the whiskies of several years are mixed in a vat to create a more consistent house style.
These single barrel variants afford the opportunity for the consumer to see the influence of different types of storage on the same whisky e. The wash is then distilled.
Maturation[ edit ] The "new-make spirit", or unaged whisky, is then placed in oak casks to mature. To ensure continuity of supply of used oak casks some Scottish distilling groups own oak forests in the US and rent the new barrels to bourbon producers for first fill use.
Malting floor at Highland Park Distillery. There are several types of single malts available from distilleries including single barrel single malts which are the product of a single batch that was stored for three or more years in a single oak barrel.Single malt whisky is malt whisky from a single distillery, that is, whisky distilled from a fermented mash made with malted barley, as distinguished from unmalted grain.
Single malts are typically associated with single malt Scotch, though they are also produced in various other countries.
Under Scotch Whisky Regulations, a "Single Malt Scotch Whisky. Speyside Single Malt Scotch Whisky. Geographically, Speyside is a region in Morayshire within the Highlands of Scotland.
For whisky purposes, it is distinguished as a sub-region of the Highlands due to the concentration of distilleries in the area and some stylistic similarities between them.
Ardbeg lies solitary, in a small cove off the south coast of Islay.
It was once a stage for illegal distillation, when smugglers took advantage of the remote location and exceptional conditions for whisky production.
Single malt whisky tasting notes and musical tips with mp3 updated almost daily plus thousands of single malt ratings and the page about the Brora distillery.Download