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664:, who was described by the whisky expert George McLean as "the father of single malt", writing in 2001 that "I believe that single-malt whisky would simply not be available today were it not for the work of George Urquhart. When others knew nothing of malt whisky, he was one of the handfuls of people who understood this great Scottish contribution to the pleasures of food and drink". In recent times, single malt has made up about 26% of the whisky exported to other countries from Scotland; bulk spirits constituted about 5% and the balance has been blended whisky.
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149:. This process releases enzymes, which convert unfermentable starch (which is insoluble in water and not available for fermentation by yeast) to fermentable sugars. Traditionally in Scotland, germinating seeds were laid on a malting floor and regularly turned. After three to five days, when the optimum amount of starch has been converted to fermentable sugars, germination is halted by heating the seeds with hot air.
213:. Typically, each batch of grist is mashed three times or so to extract all the fermentable sugars. The first water is injected at about 60 °C, the second portion at about 72 °C and the third and final portion at about 88 °C. 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.
450:, as US law requires several types of distilled spirits to be aged in new oak casks. To ensure the 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 their first use. Bourbon casks impart a characteristic vanilla flavour to the whisky.
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Single malt distilleries also exist in
Argentina, Australia, Austria, Belgium, Brazil, Canada, Czech Republic, England, Finland, France, Germany, Iceland, India, Israel, Japan, Lebanon, Liechtenstein, Netherlands, New Zealand, Pakistan, South Africa, Spain, Sweden, Switzerland, Taiwan, USA, Wales and
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Generally speaking, single malt whisky that is bottled at a proof ≥ 46% ABV (92 proof) does not turn cloudy when cooled (other whiskies and spirits have differing thresholds). Most retail whiskies are bottled at or near 40% ABV for economic reasons, which has now become a modern custom, and therefore
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casks are also commonly used. This practice arose because sherry used to be shipped to
Britain from Spain in the cask rather than having been bottled, and the casks were expensive to return empty and were unwanted by the sherry cellars. In addition to imparting the flavours of their former contents,
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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. On occasion, the product of a single cask of whisky is bottled without being vatted with other casks,
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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. These single-barrel variants afford the opportunity for the consumer to see the influence
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distilled in the continuous stills, making the first blended Scotch whisky. The blended whisky proved quite successful, less expensive to produce than malt with more flavour and character than grain. The combination allowed the single malt producers to expand their operations as the blended whisky
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must be aged for a minimum of three years in oak casks, though many single malts are matured for much longer. The whisky continues to develop and change as it spends time in the wood. Typical maturation periods are in the range of 10-15 years; longer periods of twenty years or more occur, but are
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While the Scotch model is usually copied internationally, these constraints may not apply to whisky marketed as "single malt" that is produced elsewhere. For example, there is no definition of the term "single malt" in relation to whisky in the law of the United States, and some
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to heat the germinated barley. The "pagoda roof" (many now false) that ventilated the malt kiln can still be seen at many distilleries both in
Scotland and in other countries. However, most of the distilleries now use commercial "maltsters" to prepare their malt.
340:). The aged spirit is then diluted with water to reduce it to bottling strength (typically 40-50% ABV). Since large amounts of water are used during the process of whisky production, water supplies are a key factor for the location of any distillery.
535:" offering. However, it is not always clear what the term "single cask" refers to. At least some producers release vatting of multiple barrels that have been matured together for one final period in a larger single cask as "single cask" whisky.
562:. Unchillfiltered whisky will often turn cloudy when stored at cool temperatures or when cool water is added to them, and this is perfectly normal. This cloudy appearance is aesthetic only and does not negatively impact the spirit.
542:, or undiluted, whisky (sometimes having an alcohol content upwards of 60%) has recently become popular, the vast majority of whisky is diluted to its "bottling strength" - between 40% and 46% ABV - and bottled for sale.
614:" at Christmas. The production of whisky from malted barley is first mentioned in Scotland in an entry on the 1494 Exchequer Rolls: "Eight bolls of malt to Friar John Cor, by order of the King, wherewith to make '
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refined a design originally created by Robert Stein for continuous stills which produced whisky much more efficiently than the traditional pot stills. Quickly, merchants began blending the malt whisky with the
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barrels, port pipes, etc.). The more common form of single malt is a marrying at the bottling time of various batches that are mixed or vatted to achieve consistent flavours from one bottling run to the next.
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may be added to single malt Scotch whisky prior to bottling, to give the whisky a more rich and well-aged appearance. No other additives are allowed in Scotch whisky. This contrasts with the rules governing
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A collection of various single malt Scotch whiskies of different ages from different distilleries. These bottles were packaged by an independent bottler, a third-party company that purchases bulk whisky for
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the sugars (maltose) and enzymes (diastase) in the grist. Then the enzymes act on the starch left over from the malting stage, continuing the conversion to sugar, and producing a sugary liquid called
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Most new-make malt whisky is diluted with water to about 60% alcohol by volume (ABV) or so before it is placed in casks to mature (62.5% is specified as a maximum in U.S. law for making
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malts have a reputation for being the peatiest. More subtle malts can have phenol levels of around 2–3 ppm. Entirely non-smoked (non-peated, unpeated) malts are made by the
596:, which do not allow additives in "straight" whisky. The use of the caramel additive must be disclosed when the whisky is sold in some jurisdictions, although not in Scotland itself.
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However, during the latter part of the 20th century, single malt scotch whisky became more popular, owing thanks to individuals such as George
Urquhart, second-generation owner of
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passed an act making commercial distillation much more profitable, while imposing punishments on landowners when unlicensed distilleries were found on their properties.
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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, distilled entirely in
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The selection of casks can affect the character of the final whisky. Outside of the United States, the most common practice is to reuse casks that previously contained
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at a single distillery, and must be aged for at least three years in oak casks of a capacity not exceeding 700 litres (150 imperial gallons; 180 US gallons).
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Distillation of whisky has been performed in
Scotland and Ireland for centuries. The first written record of whisky comes from Ireland in 1405 in the Irish
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Single malt is generally perceived to be a premium product. As of 2020 in all markets except Taiwan more blended whisky is sold than single malt whisky.
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rare and costly. During the time it spends in the wood, a significant percentage of each cask's content will evaporate. The lost part is known as the
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From the 15th century onwards, whisky was heavily taxed in
Scotland, to the point that most of the spirit was produced illegally. However, in 1823,
328:, and distilled a second (and sometimes a third) time. The final spirit, called "new make spirit", generally has an alcohol content of 60 to 70%.
176:, a smoky aroma and flavour to the whisky. Some of the more intensely smoky malts have phenol levels between 25 and 50 parts per million (ppm).
554:": chilled to precipitate out fatty acid esters and then filtered to remove them. Most whiskies are bottled this way, unless specified as
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and can take up to three days to complete. When complete, the liquid has an alcohol content of 5 to 7% by volume and is now known as
196:) which is made of husks (20%), grits (70%), and flour (10%), to which three courses of hot water are added to extract the sugars.
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Stainless steel shipping containers, however, have reduced the supply of wooden sherry casks, to the extent that the
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Unchillfiltered, cask-strength whisky (usually > 60% ABV or 120 proof) is generally regarded as whisky in its
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Distillery builds casks and leases them to the sherry cellars in Spain for a time, then has them shipped back to
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production, which allows the addition of other flavourings as well as caramel, and with the rules governing
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If the bottle is the product of malt whiskies produced at more than one distillery, the whisky is called a
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has an alcohol content of about 20 to 30%. The low wines are then pumped into a second still, known as the
1001:"Home of the highball, Japan gave us Hibiki, Nikki and Yamazaki – but does Taiwan love whisky even more?"
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This article is about the drink. For the Irish corporate tax avoidance structure called single malt, see
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How is whisky made and where does its flavour come from? Distilling and
Maturing whisky via Malt Mileage
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sherry casks lend maturing spirit a heavier body and a deep amber and sometimes reddish colour.
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to mature and to reduce its alcohol content to expedition levels (40-45% a.b.v.). By law, all
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was the first person to take out a licence for a distillery under the new law, founding the
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Barley is "malted" by soaking the grain in water for two to three days and allowing it to
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than water; the vapour is collected and cooled to condense it back into a liquid form.
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Single malt whisky is associated with the
Scottish tradition, although there are also
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or stainless steel. The yeast feeds on the sugars, and as a by-product, produces both
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is added to the wort in a large vessel (often tens of thousands of litres) called a
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The extraction is done in a large kettle (usually made of stainless steel) called a
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960:"La Alazana Distillery Set to Release Whiskey in 2014 | the Whiskey Reviewer"
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The "new-make spirit" (above 60% a.b.v.), or unaged whisky, is then placed in oak
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523:. Single malts can be bottled by the distillery that produced them or by an
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The Scotch Whisky
Regulations 2009: Guidance for Producers and Bottlers
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The distinctive "pagoda" chimney of a kiln at a distillery in Scotland.
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BBC Norfolk: England's only single malt whisky is put on the shelves
804:"anchordistilling.net - anchor distilling Resources and Information"
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of different types of storage on the same whisky (e.g., first-use
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302:. The wash is heated, boiling off the alcohol, which has a lower
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Unlike wine, whisky does not continue to mature in the bottle.
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The initial distilled spirit produced by a pot still, known as
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62:, a "Single Malt Scotch Whisky" must be made exclusively from
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1195:"Thinking Drinkers: a beginner's guide to single malt whisky"
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or vatted malt, or pure malt. If a single malt is mixed with
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Scottish regulations require single malts to be distilled in
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advertised as "single malt whiskey" is produced from malted
1168:. 4th ed. Philadelphia, PA: Running Press Book Publishers.
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508:. The regulations of other countries may allow malted rye.
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1137:. Trans. Russell Stockman. New York, NY: Abbeville Press.
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935:"A Comprehensive Yet Concise History of Scotch Whisky -"
1166:
Michael Jackson's Complete Guide to Single Malt Scotch
854:"Glendronach Confusion (or What is a "Single Cask"?)"
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490:
471:Other casks used include those that formerly held
172:-heated fire is introduced during heating to add
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1193:McFarland, Ben; Sandham, Tom (8 November 2013).
1192:
1121:The Instant Expert's Guide to Single Malt Scotch
294:, boosting the alcohol content to 60%–80%.
1147:Harris, James F., and Mark H. Waymack (1992).
657:was more popular on the international market.
1289:
1252:"American Single-Malt Whiskeys Serve Notice"
975:"The first ever Lebanese single malt whisky"
1151:. Peru, IL: Open Court Publishing Company.
414:. Unsourced material may be challenged and
54:Single malts are typically associated with
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168:In most cases, some level of smoke from a
1077:Learn how and when to remove this message
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892:
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434:Learn how and when to remove this message
1040:This article includes a list of general
903:Magazine forum. (Accessed January 2011.)
884:Magazine forum. (Accessed January 2011.)
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184:, which only uses hot air for drying.
104:All single malt goes through a similar
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1123:. 2nd ed. Richmond, VA: Doceon Press.
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192:The malt is milled into coarse flour (
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829:"diffordsguide.com - Mashing process"
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73:is allowed), must be distilled using
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412:adding citations to reliable sources
379:
25:Malt whisky from a single distillery
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13:
1233:. 2nd ed. London: Pavilion Books.
1095:. London. Carleton Books Limited.
1046:it lacks sufficient corresponding
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764:The Scotch Whisky Regulations 2009
14:
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1245:
1219:. London: Carlton Books Limited.
999:Koutsakis, George (5 July 2020).
250:. Washbacks are commonly made of
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1149:Single-malt Whiskies of Scotland
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384:
1182:. London: Cassell Illustrated.
1180:Scotch Whisky: A Liquid History
992:
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952:
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747:. London: Dram Good Books Ltd.
491:Vatting, dilution, and bottling
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273:
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1093:Whiskey: A Connoisseur's Guide
906:
846:
745:Jim Murray's Whisky Bible 2012
691:– similar American designation
160:Many distilleries once used a
36:12-year-old single malt whisky
1:
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92:
1608:Scotland's Malt Whisky Trail
671:Norwegian single malt whisky
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7:
973:Whisky, Athyr Single Malt.
897:Caramel coloring discussion
682:
566:chill-filtering is common.
89:rather than malted barley.
10:
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1303:
916:. London: Reaktion Books.
722:Scotch Malt Whisky Society
599:
313:. In other jurisdictions,
203:. At first, the hot water
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69:(although the addition of
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1178:MacLean, Charles (2003).
914:Whiskey: A Global History
808:ww16.anchordistilling.net
791:Scotch Whisky Association
695:Indian Single Malt Whisky
290:, is distilled in copper
262:. This process is called
60:Scotch Whisky Regulations
1603:Scotch Whisky Experience
1133:Gabányi, Stefan (1997).
1005:South China Morning Post
979:Athyr Single Malt Whisky
912:Kosar, Kevin R. (2010).
727:
716:Single pot still whiskey
354:Glenglassaugh Distillery
131:Highland Park Distillery
20:Double Irish arrangement
1229:Wishart, David (2006).
1217:The World Whiskey Guide
1119:Erskine, Kevin (2006).
1061:more precise citations.
585:E150A caramel colouring
332:Dilution prior to aging
71:E150A caramel colouring
1629:Glencairn whisky glass
1598:Kentucky Bourbon Trail
1593:American Whiskey Trail
1550:Lincoln County Process
933:Robert (17 May 2018).
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607:Annals of Clonmacnoise
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1639:List of whisky brands
878:Caramel (E150) or not
833:www.diffordsguide.com
768:The National Archives
670:
662:Gordon & MacPhail
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1215:Murray, Jim (2000).
1105:Broom, Dave (2000).
1091:Broom, Dave (1998).
743:Murray, Jim (2012).
642:Glenlivet Distillery
408:improve this section
182:Glengoyne Distillery
1545:Independent bottler
1200:The Daily Telegraph
793:, 12 February 2009.
785:5 July 2010 at the
531:and released as a "
525:independent bottler
228:is used to ferment
1392:Other designations
1257:The New York Times
1109:. London: Hamlyn.
1107:Handbook of Whisky
856:. 14 February 2014
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623:Irish single malts
560:non-chill filtered
519:, the result is a
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352:Casks maturing at
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56:single malt Scotch
41:Single malt whisky
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1634:List of cocktails
1523:Whisky production
1260:, 15 January 2013
1231:Whisky Classified
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753:978-0-9554729-6-1
711:Outline of whisky
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298:The wash is then
129:Malting floor at
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1674:Whisky with food
1492:Single pot still
1428:Whisky by region
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1530:Cask strength
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1409:Single barrel
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1382:Liquor portal
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1240:
1239:1-86205-716-8
1236:
1232:
1228:
1226:
1225:1-84222-006-3
1222:
1218:
1214:
1203:
1201:
1196:
1191:
1189:
1188:1-84403-078-4
1185:
1181:
1177:
1175:
1174:0-7624-0731-X
1171:
1167:
1163:
1160:
1158:
1157:0-8126-9213-6
1154:
1150:
1146:
1144:
1143:0-7892-0383-9
1140:
1136:
1132:
1130:
1129:0-9771991-1-8
1126:
1122:
1118:
1116:
1115:0-600-59846-2
1112:
1108:
1104:
1102:
1101:1-85868-706-3
1098:
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1029:
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1006:
1002:
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976:
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936:
929:
923:
922:1-86189-780-4
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733:
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702:
701:Irish whiskey
699:
696:
693:
690:
687:
686:
680:
677:
669:
665:
663:
658:
655:
650:
649:Aeneas Coffey
645:
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541:
540:cask strength
536:
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417:
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398:
393:This section
391:
387:
382:
381:
373:
371:
370:angel's share
366:
365:Scotch whisky
362:
355:
350:
341:
339:
329:
327:
323:
318:
317:may be used.
316:
315:column stills
312:
307:
305:
304:boiling point
301:
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52:
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46:
42:
35:
30:
21:
16:
1659:Uisce beatha
1336:Grain whisky
1329:Blended malt
1323:
1312:Whisky types
1255:
1230:
1216:
1205:. Retrieved
1198:
1179:
1165:
1148:
1134:
1120:
1106:
1092:
1073:
1064:
1045:
1008:. Retrieved
1004:
994:
982:. Retrieved
978:
968:
954:
942:. Retrieved
938:
928:
913:
908:
900:
881:
858:. Retrieved
848:
836:. Retrieved
832:
823:
811:. Retrieved
807:
798:
790:
775:
767:
759:
744:
678:
674:
659:
654:grain whisky
653:
646:
638:George Smith
631:
625:and others.
620:
605:
603:
583:
575:
570:
568:
564:
559:
555:
549:
537:
529:
517:grain whisky
513:blended malt
510:
503:
470:
459:
452:
445:
430:
424:October 2017
421:
406:Please help
394:
376:Reused casks
358:
335:
326:spirit still
325:
321:
319:
308:
297:
283:
274:Distillation
264:fermentation
247:
242:
236:
217:Fermentation
208:
200:
198:
193:
191:
167:
159:
144:
110:
103:
96:
79:
53:
40:
39:
15:
1695:Malt whisky
1572:Spirit safe
1414:Small batch
1324:Single malt
1319:Malt whisky
1059:introducing
984:16 February
944:31 December
813:31 December
697:- Paul John
571:purest form
533:Single Cask
252:Oregon pine
45:malt whisky
32:A glass of
1664:Viscimetry
1452:Australian
1042:references
1023:References
838:29 October
634:Parliament
616:aqua vitae
612:aqua vitae
506:pot stills
344:Maturation
311:pot stills
292:pot stills
108:process.
93:Production
75:pot stills
49:distillery
1644:Moonshine
1624:Cranachan
1560:Sour mash
1540:Finishing
1509:Taiwanese
1445:Tennessee
1341:Buckwheat
1135:Whisk(e)y
644:in 1824.
580:Additives
473:port wine
395:does not
300:distilled
237:washbacks
205:dissolves
147:germinate
1689:Category
1617:See also
1499:Japanese
1457:Canadian
1435:American
1419:Straight
1356:Rye malt
1202:(London)
1164:(1999).
1067:May 2010
783:Archived
683:See also
676:Norway.
627:Penderyn
466:Scotland
462:Macallan
322:low wine
286:, 5%–7%
248:washback
201:mash tun
97:Barley,
1467:Finnish
1462:English
1440:Bourbon
1399:Blended
1055:improve
860:11 July
770:, 2009.
600:History
500:resale.
477:madeira
416:removed
401:sources
288:ethanol
260:alcohol
188:Mashing
174:phenols
121:Malting
34:Bowmore
1649:Poitín
1504:Scotch
1482:Indian
1477:German
1472:French
1305:Whisky
1237:
1223:
1207:27 May
1186:
1172:
1155:
1141:
1127:
1113:
1099:
1044:, but
1010:5 July
920:
901:Whisky
882:Whisky
751:
538:While
485:cognac
454:Sherry
233:barley
230:malted
67:barley
64:malted
1654:Skalk
1514:Welsh
1487:Irish
1361:Wheat
728:Notes
361:casks
244:Yeast
226:Yeast
194:grist
178:Islay
99:yeast
1555:Mash
1346:Corn
1235:ISBN
1221:ISBN
1209:2014
1184:ISBN
1170:ISBN
1153:ISBN
1139:ISBN
1125:ISBN
1111:ISBN
1097:ISBN
1012:2020
986:2020
946:2022
918:ISBN
862:2014
840:2023
815:2022
749:ISBN
720:The
618:'".
399:any
397:cite
284:wash
282:The
268:wash
258:and
210:wort
170:peat
162:kiln
1351:Rye
558:or
483:or
481:rum
410:by
235:in
87:rye
51:.
43:is
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937:.
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437:)
431:(
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422:(
418:.
404:.
239:.
133:.
22:.
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