Whiskey is a strong alcoholic beverage belonging to the brandy class. Anyone who has decided to discover this page of alcoholic art will soon be faced with an interesting discovery: there is an incredible variety of types of whiskey. Each of them has its own unique taste and aroma. At the same time, you should not rely on cost as an indicator of quality. There is only one rule: if you want to discover something new - start with the classics. Let's follow this advice.

Single malt whiskey Is a whiskey made from barley malt in one distillery. The most valuable and expensive type of this drink.
Blended whiskey Is the most common type of whiskey. It turns out when blending single malt and grain. Blending makes the taste and aroma more complex and fuller.

Difference between single malt and blended whiskey

Aroma and taste are two characteristics that describe all the virtues of any whiskey. These indicators are influenced by a large number of factors: germination, drying, the number of distillations, the device of the distillation cube, barrels for holding, temperature, and more. However, the main thing is a good raw material base. Everything depends on the quality of the grain, the degree of water and sugar purification. This is the main difference between the two compared species.
Blended varieties - whiskey "for everyone". With a wide variety of species, each person can choose something for themselves. The number of variations in the blend of single malt and grain is limited only by the distiller's imagination. Often the best blend is a blend of two mediocre samples that complement each other perfectly (in order to hide flaws and emphasize advantages). Blended whiskey accounts for about 90% of the volume produced worldwide.
The situation is different with single malt. Everything should be perfect in it from the beginning. Increased aroma, optimal taste, relentless adherence to technology. Such a whiskey, as a rule, is less interesting to the average consumer, but much more to connoisseurs who are able to appreciate not so much the drink as the skill of the manufacturer.

TheDifference.ru determined that the difference between single malt and blended whiskey is as follows:

Single malt whiskey can only be made from barley malt in a single distillery.
Single malt whiskey has more pronounced varietal characteristics.
Blended whiskey is the most common type. It is characterized by a large number of combinations of tastes and aromas, but varietal characteristics are practically absent.

Single malt whiskey, or single malt, is, firstly, a drink produced at one distillery and bottled there, secondly, made from certain types of raw materials, and, thirdly, according to a certain technology. If all these conditions are met, then this is a real single malt whiskey.

In translation "single malt" means - "one malt", i.e. Single malt whiskey recipes, whether Scotch or Irish, are similar in that the main ingredients are malted barley (malt) and water. It would seem that such a simple composition cannot generate such a variety for which the category of single malt whiskeys is famous. But already at the stage of working with raw materials in the production process, so many nuances appear that the product of each distillery becomes inimitable and unique.

For example, the barley itself can be of different varieties, some of which are valued higher. After germination, the malt can be dried by fumigating with peat, which gives it its special smoky notes (the most prominent example is single malt island whiskey). Moreover, the degree of fumigation can vary from low to high, as indicated by the corresponding indicator (pm). Water, according to manufacturers, also makes a significant contribution to the formation of the style of this or that name single malt whiskey. Its purity, the presence or absence of impurities and even the composition of the rock along which its bed lies - all can play a role. For example, some Scottish distilleries use peat water to give whiskey special flavors.

The technology for making single malt whiskey is also strictly regulated, although there may be nuances here. The main condition is that the distillation necessary to obtain alcohol must take place in distillation stills of a certain design, in contrast to the manufacture of grain whiskey (which is part of blends), where a continuous distillation apparatus (or rectified column) is used for these purposes. The only difference in the technological process may be the difference in the number of distillations: double distillation is more typical for Scotland, in contrast to Ireland, where three are traditionally carried out. As a result, alcohol is obtained, which is poured into oak barrels and sent for aging, and the characteristics of the taste and aroma of the final product also depend on the volume and type of the barrel.

The masters of each particular distillery do a tremendous job of tasting many samples in order to ultimately add them into a harmonious bouquet and get not just a good single malt whiskey, but worthy to bear the name of a native distillery. This creates a colossal variety and rich palette of single malt whiskey. And the rating of single malt whiskey brands is steadily growing in proportion to the growth in popularity among consumers. This interest in this whiskey is not accidental, since the producers who create it return the industry to the period when many small distilleries worked, producing authentic and dissimilar whiskeys, which always attracts true connoisseurs.

If you look at the difference between single malt whiskey and blended whiskey ("blended whiskey"), the main thing will be the presence in the composition of the second grain whiskey, the production process of which, as well as its composition, is fundamentally different from single malt whiskey. As a result, the taste characteristics of blends are different, although they also have many admirers. A feature of the production of various brands of single malt whiskey is the desire of producers to obtain an original bouquet that emphasizes the peculiarities of local production. In our country, such brands of single malt whiskey as Bowmore, Glenfiddich, Macallan and many others are well known.

Single malt whiskey (aka single malt) is produced at one distillery only from malted grains (mostly barley). Despite the fact that this term is most often associated with Scotch Scotch, single malt can be any whiskey, regardless of "nationality". However, it is in Scotland that the strictest rules apply: the drink must contain only malted barley, yeast and water (sometimes caramel coloring is allowed), distillation is mandatory in copper stills, and the resulting whiskey is kept 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 “single malt” label is found even on bottles of rye whiskey, not barley.

Features. Single malt whiskey is sold in pure form or used as a basis for blending - a mixture of several "single malts", and sometimes grain alcohols. These "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, 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 malts" are rare.

Popular single malt brands: Macallan, Bushmills, Glenfiddich, Glenmorangie, Singleton. At the same time, the category "blended" 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).

Production. The main feature of single malt whiskey is that the 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. It is poured first with seeds so that they begin to germinate, then barley flour. Ready alcohols are also diluted with water to a strength of 40-50%. This ingredient is the secret of the success of the most famous distilleries, since the unique properties of the local water cannot be reproduced in other locations.

The second most important ingredient is malt. It is obtained as follows: the 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 (yeast-processed) sugars. In Scottish distilleries, an entire floor is allocated for 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, these ovens are often fired with peat, so that the malt takes on a characteristic smoky-smoked 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 temperatures, 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 the next portion of malt is poured with it. Yeast is added to the sweet malt liquid - this is how fermentation begins, during which sugar is converted into carbon dioxide and alcohol. After three days, a winsome mash with a strength of 5-7% is obtained.

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 manufacturers use containers of bourbon, sherry (sherry), rum or other alcohol for aging: this is how the drink acquires additional notes of bouquet.

Ready whiskey is blended - mixed portions of different alcohols and with different aging periods. But in the case of single malt varieties, only one type of alcohol is allowed, made from the same malt at the same distillery. The only thing that may differ is the aging period (the "youngest" is indicated on the bottle). If there was no blend at all, such a 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 cold filtration to remove particles of fat and other impurities from the liquid. However, this is not a required step. Unfiltered whiskey turns cloudy when cooled or when ice is added. The "reference" whiskey in its "purest" form is considered to be a single malt, undiluted and unfiltered variety, but this is a specific drink for an amateur.

Single malt whiskey history

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 were already able to produce whiskey from malted barley.

Initially, all whiskey was only single malt and was made in traditional stills. With the invention of the Coffey distillation column in the 1830s, production became much cheaper and faster. Traders began to mix different alcohols, blending barley varieties with cereals. Blended whiskey proved to be more profitable than single malt and quickly gained popularity in the international market.

Today, there are distilleries specializing in single-fruit varieties in many countries: Argentina, Austria, Belgium, Brazil, Canada, 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.

There are quite a few whiskey varieties in the world. For centuries, strong wine producers have perfected the production technology, tested the recipes for creating unique alcohol. As a result of years of trial and error, distillers around the world began to produce several of the most sought-after varieties.

In the article:

Whiskey varieties

In accordance with the raw materials used and the production technology, the following varieties are distinguished:

Malt whiskey

The most expensive and refined is considered single malt whiskey... What does this mean? This alcohol is made from barley using a special technology and is made in accordance with old recipes and traditions. Originally, single malt whiskey was used as the basis for blending blended spirits.

In 1960, at the Glenfiddich distillery in Scotland, an old recipe for single malt alcohol was restored. Connoisseurs of good wine appreciated the revealed taste and aroma qualities of this noble drink. Since that time, single malt whiskey began to rapidly conquer the world alcohol market.

In turn, this type of strong alcohol has several options. What is the difference between single malt whiskeys?

1. Vatted malt - cask whiskey. This type of drink is born from the mixing of malt alcohol from various distilleries (pure molt). The technology of whiskey production at different enterprises is practically the same. But the water used and the special climatic conditions make the alcohol of each distillery individual. When mixing strong wines from different manufacturers, a noble drink of unique taste and aroma is obtained. This whiskey can be called two-malt, although officially such a concept does not exist in the technology of alcohol production.
2. Single malt - whiskey from one distillery. For the production of this type of alcohol, the manufacturer uses only single malt whiskey of its own production. In the technology of creating a drink, mixing only the same type of alcohol of varying degrees of aging is allowed.
3. Single cask - whiskey from one barrel. When creating this type of alcohol, the manufacturer varies only in strength. Extracted from one barrel, whiskey can have its own barrel strength acquired during maturation, or it can be brought by the creator to a standard strength.

Grain whiskey

This type of strong whiskey is made mainly from corn. It is the lowest-tasting beverage that has no aroma. The scope of the drink is the use for blending. Although a small batch of pure grain whiskey goes on sale.

The drink, which is planned to be used for blending, undergoes single distillation. With more thorough distillation (up to 5 times), alcohol is used to create vodka and gin.

Blended (Blend whiskey)

90% of the production volume is blended drink. What is the difference between single malt alcohol and blended alcohol? The answer is simple - the composition. Blended spirits are composed of single malt and grain whiskeys. Each producer of spirits creates its own unique bouquet, taking into account the traditions and preferences of the consumer. The most famous and noble is the Scottish blended version.

When getting acquainted with this amazing drink, many people have a question - which whiskey is better single malt or blended. You can find the answer to this question only by trying these drinks. As you know, there is no comrade in taste and color. Some people like the rich bouquet created by the blend. Someone prefers a discreet, monogamous drink. This problem can be solved only by experience. And everyone will have their own solution.

Bourbon

Another type is bourbon. it American whiskey made from corn using a special technology. And, although it belongs to the category of whiskey, it has an absolutely unique taste and aroma, different from other types of this alcohol.

Classification by place of production

In addition to the classification by composition, the drink is also divided by the country of origin.

• Scottish (scotch). The most common whiskey is produced in Scotland. According to tradition, Scotch is the whiskey for which the spirit was produced in Scotland. And it doesn't matter in which part of the world this drink was bottled. A huge number of distilleries supply the world market with single malt and blended whiskey.
• Irish. A distinctive feature of this alcohol is the absence of a smoky aftertaste. Alcohol with such properties is born thanks to the special maturation process and the container used.
• American. In America, hard liquor is made from corn, rye, and a small amount of barley. Due to the peculiarities in the technological process and the unique recipe, the drink differs significantly from the Scottish and Irish.
• Canadian. In Canada, the main raw material for alcohol production is rye. The label "RYE" is found on the labels of this drink.
• Japanese. Alcohol, produced in Japan, goes to the Asian market, it is almost impossible to taste it here... The quality of Japanese whiskey is similar to scotch tape. The difference lies in the absence of a peaty aftertaste.

Each species is original in its own way and deserves attention. The final choice remains with the consumer.

There will be no intrigue, let us tell right away: Single malt whiskey is a single malt whiskey. It is produced at one distillery (distillery) and only from malted grain. This is usually barley.

Oddly enough, but this term is most often applied to Scotch whiskey (scotch), but still it is worthwhile to understand that single malt can be any other whiskey from another country. But it is worth noting that it is in Scotland that very strict rules apply to him. For example, only here can there be malted barley and not otherwise, plus yeast and water. Caramel coloring is allowed, but on rare occasions. Further, there are a lot of requirements for distillation and aging. And if you have a Scottish Single malt in front of you, then know that this is a sign of high quality. The rest of the countries often write this phrase on their whiskey bottles, but the production process, as well as the raw materials, may differ. For example, Americans are guilty of this, since they are rich in rye, not barley.

Single malt whiskey is not always the final, final product. It can also be used in blends. Blends, as you know, are composed of several "single malts". They are already called a blend. Actually, if all the requirements are met, single malt single malt strife. Much depends on the aging period, and on the malt, and on the wood of the barrel in which it was aged. Therefore, tasters are needed to determine which Single malt is most suitable for a given blend. But it's important to know that bad Single malts are rare.

Popular manufacturers whose Single malt you should pay attention to are Macallan, Bushmills, Glenfiddich, Glenmorangie, Singleton. There are, of course, less famous brands, the taste of single malt whiskey from which cannot but please consumers.

Single malt whiskey history

In general, in countries such as Ireland and Scotland, single malt whiskey has been drunk for 1500 years. The first mention of such a whiskey dates back to 1405, but it was from malted barley that they began to produce whiskey no later than 1494.

By the way, originally all whiskey was single malt. Was quite expensive. The situation changed only in the 1830s, when the retification column was invented, which made it possible to reduce the cost of production.

Blends appeared around the same time. Merchants mixed expensive single malt varieties with cheaper grain varieties, which also made the whiskey inexpensive. That is why blended whiskey is more popular all over the world. It's just cheaper.

Now many countries specialize in the production of single malt whiskey. Not only Ireland and Scotland. These are the USA, Canada, England, as well as Wales, India, Japan, Spain, Sweden, Brazil and other countries that seem far from the production of whiskey.

You can always buy single malt whiskey at WineStreet.