Define single malt scotch
Bourbon casks impart a characteristic vanilla flavour to the whisky. Islay malts have a reputation for being the most peaty.
Scottish regulations require single malts to be distilled in pot stills. This section does not cite any sources. Then the whiskies made in Campbeltown and Islay were discerned to be different, and the whiskies of Speyside were added to the list.
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 combination allowed the single malt producers to expand their operations as the blended whisky was more popular on the international market. In other jurisdictions, column stills may be used. At first, the hot water dissolves the sugars maltose and enzymes diastase in the grist.
The whisky continues to develop and change as it spends time in the wood, and maturation periods of twenty years or more are not uncommon. The low wines are then pumped into a second still, known as the spirit still, and distilled a second and sometimes a third time. Washbacks are commonly made of Oregon Pine or stainless steel. Sherry casks are also commonly used. 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.
Most single malts are matured longer. Barley, yeast and water are the only ingredients required in the production of barley-based single malt whisky. Up until this point the process has been quite similar to the production of beer. Since at least the s, blenders have identified different styles of whisky coming from different parts of Scotland. The age statement on a bottle of single malt Scotch is the number of years the whisky spent maturing in casks.
This process is called fermentation and can take up to three days to complete. Malt whisky is made only from malted barley, in two occasionally three copper pot stills, by a batch process. Quickly, merchants began blending the malt whisky with the grain whisky distilled in the continuous stills, making the first blended Scotch whisky.
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 article needs additional citations for verification. 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. 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.
The use of the caramel additive must be disclosed when the whisky is sold in some jurisdictions, although not in Scotland itself. Water is also used later in the production process to dilute most whisky before maturation, and added once again before bottling.
At a later stage, prior to fermentation, it is mixed with ground barley grist to create a mash. Traditionally in Scotland each distillery had its own malting floor where the germinating seeds were regularly turned. Unchillfiltered, cask-strength whisky is generally regarded as whisky in its purest form. This makes it difficult to identify the mature products of individual distilleries. The wash is then distilled.