SINGLE MALT SCOTCH WHISKY
Malt whisky is the ‘original’ whisky of Scotland. Although other grains were used, barley was grown specifically for making beer and whisky. However, with the success of blended whisky in the late 19th century, little was drunk as single malt outside the Highlands until the 1980s, when ‘the vintages of the North’ were rediscovered by an enthusiastic public and began to be made available by distillery owners.
Currently there are around 90 operating malt whisky distilleries in Scotland – it is difficult to be precise, since sometimes distilleries go out of production for periods, in order to balance stock levels.
Although made from very simple materials – malted barley, water and yeast – the make of each distillery has an individual character, owing to a variety of factors, such as the length of fermentation time, the style and size of the stills, and how they are operated, the type of condensers used and amount of spirit saved (called ‘the cut’).
By law, Scotch (both malt and grain whiskies) must be matured in oak casks in Scotland for a minimum of 3 years, and the casks themselves can make a huge contribution to the flavour of the finished product, according to a) how long the whisky has been left to mature, b) how often the individual cask has been used to mature Scotch and c) whether the cask is made from European oak or American oak. This makes it difficult to identify the mature products of individual distilleries.
Special thanks to the Whisky Exchange for the blog information
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