The word “single” is the most confusing part of single malt whisky. It does not mean that the whisky came from a single barrel or even a single batch. Instead, these are typically blends of various barrel-aged whiskys; many whiskys in the world, no matter the style, are blended in some way.
The fact that single malt scotch is almost always a blend is quite surprising to most drinkers.
This blending is how the master distillers are able to produce a consistent taste in their whisky year after year. If you taste one of the distillery’s flagship expressions this year, it should be nearly identical to what you tasted five years ago. On the other hand, if the distillery relied on a single barrel or batch, the whisky’s profile would change constantly and ultimately leave consumers guessing or disappointed. That’s not a bad thing, though the single barrel or batch is typically reserved for the special collections and limited edition releases that many distilleries offer.
The word “malt” on a whisky label completes the definition of single malt whisky. Malted whisky actually begins its life in the same way as most beer. The raw barley grains are malted by soaking them in water to start the germination process, then heat is applied to stop the grain from sprouting completely. This makes them susceptible to the fermentation process during which yeast is introduced. At the basic level, beer and whisky differ in that whisky is distilled to concentrate the fermented “beer.” This produces a beverage with higher alcohol content.
The one thing that continues to make scotch single malts stand out is the use of peated malt, which is also used in blended scotch. Peat gives scotch that signature smoky profile. Very few of the other single malts produced in the world use peat, opting for kiln-dried or roasted malt instead. Unmalted barley can also be used in whisky production, but that grain will not be used in a single malt whisky.
Single malt whiskys are bottled at 40 percent alcohol by volume (ABV, 80 proof) or higher. Most are under 100 proof, though a few can reach 130 proof.
The origins of malt whisky distilling in Scotland are lost in the mists of antiquity. They date back at least to the monks of the 15′” century and probably long before.
Although the distillers’ art has been understood since earliest times, the subtle aromas and flavours of whisky have never been fully explained, even today. The ancient term uisge beatha, which is Gaelic for the Latin aqua vitae or ‘water of life’, was corrupted in the 18th century to usky, and then to whisky. The following description is a generalisation of the process.
It should be remembered that each distillery has its own unique specifications.
What does Single Malt Whisky
Taste Like?
Whisky, in general, tastes like oaky, woody, roasted grain alcohol. It may have caramel, vanilla, fruit, or nut notes as well. Single malts tend to amplify these flavor characteristics and, at the same time, mellow them out so the drink is superiorly smooth. In the case of scotch, there’s also a peaty, smoky nuance.
Types
The single malt whiskys of Scotland are the best-known and must be produced from malted barley alone. In general, they are produced in the same manner, though they don’t all taste the same. Beyond the different methods used at each distillery, single malt whiskys of the various regions in Scotland have a unique flavor profile due to the hyper-local climate and distilling practices. For example, whisky from the Highlands is lighter, Speyside whisky is considered elegant, and whisky made on the “Islands” tend to be slightly salty from the ocean air.
Best quality barley is first steeped in water and then spread out on malting floors to germinate. It is turned regularly to prevent the build up of heat. Traditionally, this was done by tossing the barley into the air with wooden shovels in a malt barn adjacent to the kiln.
During this process enzymes are activated which convert the starch into sugar when mashing takes place. After 6 to 7 days of germination the barley, now called green malt, goes to the kiln for drying. This halts the germination. The heat is kept below 70°C so that the enzymes are not destroyed. Peat may be added to the fire to impart flavour from the smoke.
The dried malt is ground into a coarse flour or grist, which is mixed with hot water in the mash tun. The water is added in 3 stages and gets hotter at each stage, starting around 67°C and rising to almost boiling point.
The quality of the pure Scottish water is important. The mash is stirred, helping to convert the starches to sugar. After mashing, the sweet sugary liquid is known as wort. The spent grains – the draff – are processed into cattle feed.
The wort is cooled to 20°C and pumped into washbacks, where yeast is added and fermentation begins. The living yeast feeds on the sugars, producing alcohol and small quantities of other compounds known as congeners, which contribute to the flavour of the whisky. Carbon dioxide is also produced and the wash froths violently. Revolving switchers cut the head to prevent it overflowing. After about 2 days the fermentation dies down and the wash contains 6-8% alcohol by volume.
The dried malt is ground into a coarse flour or grist, which is mixed with hot water in the mash tun. The water is added in 3 stages and gets hotter at each stage, starting around 67°C and rising to almost boiling point.
The quality of the pure Scottish water is important. The mash is stirred, helping to convert the starches to sugar. After mashing, the sweet sugary liquid is known as wort. The spent grains – the draff – are processed into cattle feed.
The wash is distilled twice – first in the wash still, to separate the alcohol from the water, yeast and residue called pot ale – the solids of which are also saved for use in animal feeds.
The distillate from the wash still, known as low wines, and containing about 20% alcohol by volume, then goes to the spirit still for the second distillation. The more volatile compounds which distil off first – the foreshots, and the final runnings called feints where more oily compounds are vaporised, are both channelled off to be redistilled when mixed with the low wines in the next batch.
Only the pure centre cut, or heart of the run, which is about 68% alcohol by volume is collected in the spirit receiver.
All the distillates pass through the spirit safe – whose locks were traditionally controlled by the Customs & Excise. The stillman uses all his years of experience to test and judge the various distillates without being able to come into physical contact with the spirit.
The newly distilled, colourless, fiery spirit reduced to maturing strength, 63% alcohol by volume, is filled into oak casks which may have previously contained Scotch whisky, bourbon or sherry, and the maturation process begins.
info@glenbrynthwhisky.com
+27 (0)31 822 6615
info@glenbrynthwhisky.com
+27 (0)31 822 6615
