Single malt whiskey (aka single malt) is produced at one distillery only from malted grain (mainly barley). Despite the fact that the term is most often associated with Scotch Scotch, single malt can be any whiskey, regardless of “nationality”. However, it is in Scotland that the most stringent rules apply: the drink must contain only malted barley, yeast and water (sometimes caramel coloring is allowed), distillation is mandatory in copper cubes, and the resulting whiskey is aged for at least 3 years in oak barrels with a volume of no more than 700 liters . Usually, manufacturers in other countries also adhere to this scheme, but this is a gesture of goodwill, no one will give a guarantee. For example, in America, the label “single malt” is found even on bottles of rye whiskey, not barley.
Features
Whiskey single malt is sold in its pure form or used as the basis for making blends – a mixture of several “single malts”, and sometimes grain alcohols. Such “blended” whiskeys are labeled “blended” on the label. Blending allows you to achieve stable organoleptic properties of the drink by changing the proportions, and sometimes the composition of the distillates included in the blend. At the same time, the taste and aroma of different batches of single malt may differ – even a slight change in production technology, the properties of malt and barrel wood affects. It is impossible to say unequivocally which of the categories is better, it depends on the manufacturer and the personal preferences of the taster, but among the blends there are more low-quality products, and frankly bad “single molts” are rare.
Popular brands of single malt: Macallan (Macallan), Bushmills (Bushmills), Glenfiddich (Glenfiddich), Glenmorangie (Glenmorangi), Singleton (Singleton). At the same time, the “blended” category is represented by the following well-known manufacturers: Johnnie Walker (Johnny Walker), Jameson (Jameson), Chivas Regal (Chivas Regal), Jim Beam (Jim Beam), Ballantines (Ballantines), Grant’s (Grants).
Manufacture
The main feature of single malt whiskey is that spirits belong to the same batch or at least one distillery. Blends with other varieties are not allowed – at most, when bottling, the manufacturer can mix portions with different aging, but they will be obtained at the same production from the same barley.
Water plays a huge role. First, seeds are poured with it so that they begin to germinate, then barley flour. Ready-made alcohols are diluted with water to a strength of 40-50%. It is in this ingredient that the secret of the success of the most famous distilleries lies, since the unique properties of local water cannot be reproduced in other locations.
The second most important ingredient is malt. It is obtained as follows: barley grains are left to soak in water for 2-3 days until they begin to germinate. The process produces enzymes that convert water-insoluble starch into fermentable sugar. In Scottish distilleries, an entire floor is dedicated to malting. The grains are kept in a well-ventilated area, regularly turned over, and special ovens are used to dry the malt. After 3-5 days, the malting is stopped, and the germinated grains are dried with hot air. In Scotland, such stoves are often heated with peat, so that the malt acquires a characteristic smoky aroma.
Dry malt is ground into coarse flour, placed in a steel vat and poured with hot water three times (temperature is about 60, 72 and 88 degrees, respectively). Thanks to enzymes and high temperature, the starch in the grains is broken down into sugar. The first two “waters” are sent for further processing, and the last one is heated to 60 degrees and poured into the next batch of malt. Yeast is added to the sweetish malt liquid, and fermentation begins, during which sugar is converted into carbon dioxide and alcohol. After three days, it turns out to win back the mash with a strength of 5-7%.
Braga is distilled. The equipment and the number of distillations depend on the specific manufacturer. The result is alcohol with a strength of 60-70%. If necessary, it is diluted to 62.5% and sent for aging in oak barrels. According to Scottish law, the minimum period is 3 years, but most often whiskey ages much longer – up to several decades. Barrels may be new, but most producers use bourbon, sherry, rum, or other spirits to age: this is how the drink acquires additional notes of bouquet.
Ready whiskey is blended – portions of different alcohols are mixed with different aging periods. But in the case of single malt (single malt) varieties, only one type of alcohol is allowed, made from the same malt at the same distillery. The only thing that can differ is the aging time (the “youngest” is indicated on the bottle). If there was no blend at all, such whiskey is called single cask – “one barrel”. At this stage, the drink is diluted again – this time to 40-46%, but some manufacturers leave the original strength of 62.5%.
Before bottling, whiskey sometimes goes through a cold filtration to clear the liquid of particles of fat and other impurities. However, this is not a mandatory step. Unfiltered whiskey becomes cloudy when chilled or when ice is added. The “reference” whiskey in its most “pure” manifestation is considered to be a single malt, undiluted and unfiltered variety, but this is a specific drink for everyone.
The history of Single malt whiskey
In the Celtic countries – in Ireland and Scotland, whiskey has been drunk for at least half a thousand years. The first reliable record of the production of “living water” in Ireland dates back to 1405, in addition, it is known that in 1494 the Scots already knew how to make whiskey from malted barley.
Initially, all whiskey was only single malt and was made in traditional pot stills. With the invention of the Coffey distillation column in the 1830s, production became much cheaper and faster. Merchants began to mix different spirits, blending barley varieties with cereals. Blended whiskey turned out to be more profitable than single malt and quickly gained popularity in the international market.
Today, there are distilleries specializing in single-malt varieties in many countries: in Argentina, Austria, Belgium, Brazil, Canada, the Czech Republic, England, Finland, France, Germany, Iceland, India, Japan, Liechtenstein, the Netherlands, New Zealand, Pakistan, South Africa, Spain , Sweden, Switzerland, Taiwan, USA, Wales and Norway.