Scotch 101

It is the product of one single distillery, made using one grain (malted barley) and distilled only in Scotland.

Malts must legally mature three years in the cask. They begin to achieve some complex flavors at about five to six years and begin to reach their peak at 12 to 15 years. During the aging process, the casks lose volume, usually 5% the first year and 2% per year thereafter. The evaporated whisky is often referred to as “the angels share.” Thus, the older the whisky, the more expensive it becomes because of the volume lost.

Single malts are aged in wood casks. Most casks are used for several fills. Wood is absorbed, enhancing the flavor. The three types of casks used to age single malts are a “Hogs Head,” which holds about 250 liters, a “Sherry Butt,” holding about 500 liters and the “American Bourbon Barrel,” topping off at around 180 liters.

It begins by soaking barley in water to start germination, usually about 9 days. Afterwards, milled malted barley is cooked about eight hours to release sugars. The liquid that is drained off is called the “wort.” It is pumped into the “wash back,” yeast is added and fermentation will be completed in two to three days.

Single malts are distilled in “pot stills,” which are round copper kettles with a condensing stack. Most malts are often distilled two to three times.

Highlands: It is difficult to generalize a profile of style because of the vast area, but highlands tend to be more full-bodied and flavored with less peat and more malt taste.

Lowlands: This area is in the south on the English Border. The style is lighter, fruitier and dryer in style.

Islay: The Islay is famous for its peaty, salty, iodine-like style.

Islands: Again, because of the vast region, it is difficult to generalize. But because of the location to the ocean, they tend to have a “salt sea air” taste that will be accented by peat depending on the distillery.

Campbeltown: These few malts are slightly peated and smokier than the flavors of the Highlands.