Scotch whisky
Encyclopedia
Scotch whisky is whisky
made in Scotland
.
Scotch whisky is divided into five distinct categories: Single Malt Scotch Whisky, Single Grain Scotch Whisky, Blended Malt Scotch Whisky (formerly called "vatted malt" or "pure malt"), Blended Grain Scotch Whisky, and Blended Scotch Whisky.
All Scotch whisky must be aged in oak barrels for at least three years. Any age statement written on a bottle of Scotch whisky, in the form of a number, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky.
The first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495. A friar named John Cor
was the distiller at Lindores Abbey
in the Kingdom of Fife.
(SWR) came into force on 23 November 2009 (subject to certain transitional provisions). They replaced the Scotch Whisky Act 1988 and the Scotch Whisky Order 1990.
Whereas the previous legislation only governed the way Scotch whisky must be produced, the SWR also set out rules on how Scotch Whiskies must be labelled, packaged, and advertised. The SWR also states that it will be illegal to export Single Malt Scotch whisky (not blends) from Scotland other than in a bottle labelled for retail sale, effective 23 November 2012.
The Scotch Whisky Regulations 2009 define “Scotch Whisky” in UK law.
Under the legislation, “Scotch Whisky” means whisky that has been:
There are two basic types of Scotch Whisky, from which all blends are made:
Excluded from the definition of “Single Grain Scotch Whisky” is any spirit that qualifies as a Single Malt Scotch Whisky or as a Blended Scotch Whisky. The latter exclusion is to ensure that a Blended Scotch Whisky produced from Single Malt(s) and Single Grain(s) distilled at the same distillery does not also qualify as Single Grain Scotch Whisky.
Three types of blends are defined for Scotch whisky:
The definitions of the five types of Scotch whisky are structured in such a way that the type categories are mutually exclusive. The 2009 regulations changed the formal definition of Blended Scotch Whisky to achieve this result, but in a way that reflected traditional and current practice: before the 2009 SWR, any combination of Scotch Whiskies qualified as a Blended Scotch Whisky, including for example a blend of Single Malt Scotch Whiskies.
As was the case under the Scotch Whisky Act 1988, Provision 5 of the SWR 2009 stipulates that the only whisky that may be manufactured in Scotland is Scotch Whisky. The definition of manufacture is "keeping for the purpose of maturation; and keeping, or using, for the purpose of blending, except for domestic blending for domestic consumption." This provision prevents the existence of two ‘grades’ of whisky originating from Scotland, one “Scotch Whisky” and the other, a “whisky – product of Scotland” that complies with the generic EU standard for whisky. According to the Scotch Whisky Association, allowing non-Scotch whisky production in Scotland would make it difficult to protect Scotch Whisky as a distinctive product.
In addition to prohibiting whisky production in Scotland other than Scotch Whisky, the law forbids maturing or blending whiskies in Scotland other than Scotch Whisky. This prevents descriptions such as “whisky – matured in Scotland” or “whisky – blended in Scotland” on spirits that are not Scotch Whisky. The Scotch Whisky Association says this will help ensure “Scotch Whisky” remains a distinctive product.
produced in Scotland goes to make blended Scotch whisky. The average blended whisky is 60%–85% grain whisky.
Some higher quality grain whisky from a single distillery is bottled as single grain whisky.
—formerly called vatted malt or pure malt (terms that are now prohibited in the SWR 2009)—is one of the less common types of Scotch: a blend of single malts from more than one distillery (possibly with differing ages). Blended malts contain only malt whiskies—no grain whiskies—and are usually distinguished from other types of whisky by the absence of the word 'single' before 'malt' on the bottle, and the absence of a distillery name. To qualify as a Blended Malt, the mixed single malt whiskies are matured in the barrel for 1 year, after which the age of the vat is that of the youngest of the original ingredients. A blended malt marked "8 years old" may include older whiskies, with the youngest constituent being eight years old before vatting. Johnnie Walker Green is an example of a blended malt. As of November 2009, no Scotch whisky could be labelled as a vatted malt or pure malt, with Scotch Whisky Regulations requiring them to be labelled blended malt instead.
, Dewar's
, Johnnie Walker
, Whyte and Mackay
, Cutty Sark
, J&B
, The Famous Grouse
, Ballantine's
and Chivas Regal
.
firms such as Duncan Taylor
, Master of Malt
, Gordon & MacPhail
, Cadenhead's, The Scotch Malt Whisky Society
, Murray McDavid
, Signatory, Douglas Laing
and others. These are usually labelled with the distillery's name, but not using the distillery's trademarked logos or typefaces. An "official bottling" (or "proprietary bottling"), by comparison, is from the distillery (or its owner). Many independent bottlings are from single casks, and they may sometimes be very different from an official bottling.
There have been occasional efforts by distillers to curtail independent bottling; Allied Domecq
, a former owner of the Laphroaig distillery, initiated legal action against Murray McDavid in an effort to prevent them from using "Distilled at Laphroaig Distillery" in their independent bottlings of said whisky. Murray McDavid subsequently used the name "Leapfrog" for a time, before Allied backed off.
For a variety of reasons, some independent brands do not identify which facility distilled the whisky in the bottle. They may instead identify only the general geographical area of the source, or they simply market the product using their own brand name without identifying their source. This may, in some cases, be simply to give the independent bottling company the flexibility to purchase from multiple distillers without changing their labels.
According to the Scotch Whisky Association, no one knows exactly when the art of distilling was first practised in Scotland; it is known that the Ancient Celts
practised distilling, and that the liquid they produced — known in ancient Gaelic as uisge beatha ("water of life") — evolved into Scotch Whisky. By the 11th century distillation first occurred in Scotland in the early Christian monastic sites.
The first taxes on whisky production were imposed in 1644, causing a rise in illicit whisky distilling in the country. Around 1780, there were about 8 legal distilleries and 400 illegal ones. In 1823, Parliament
eased restrictions on licensed distilleries with the "Excise Act", while at the same time making it harder for the illegal stills to operate, thereby ushering in the modern era of Scotch production. Two events helped the increase of whisky's popularity: first, a new production process was introduced in 1831 called Coffey or Patent Still (see in section below); the whisky produced with this process was less intense and smoother. Second, the Phylloxera bug
destroyed wine
and cognac
production in France in 1880.
whisky must contain no grain other than malted barley
. Grain whisky may contain unmalted barley or other malted or unmalted grains such as wheat
and maize
(corn).
Whisky was historically produced in pot still
s until the development of the continuous still around 1831. In current practice, some finer whiskies are still produced using pot still
s, although most whisky production is currently produced by continuous distillation. Under the Scotch Whisky Regulations of 2009, single malt Scotch whisky must be distilled using pot stills.
While there are scores of malt whisky distilleries, there are currently only seven non-malt grain distilleries in Scotland, most located in the Scottish Lowlands
.
. Malting releases enzymes that break down starches in the grain and help convert them into sugars.
When the desired state of germination is reached the malted barley is dried using heated air. Many (but not all) distillers add smoke from a peat
-heated fire to give a smoked, earthy flavour to the spirit.
Today only a handful of distilleries have their own maltings; these include Balvenie
, Kilchoman, Highland Park
, Glen Ord, Glenfiddich
, Bowmore
, Laphroaig
, Springbank
, and Tamdhu
. Even those distilleries that malt their own barley produce only a small percentage of the malt required for production. All distilleries order malt from specialised maltsters.
(and in the case of grain whisky, other grains) is ground into a coarse flour called "grist
". This is mixed with hot water in a large vessel called a mash tun. The grist is allowed to steep
.
This process is referred to as "mashing
", and the mixture as "mash". In mashing, enzymes that were developed during the malting process are allowed to convert the barley starch into sugar, producing a sugary liquid known as "wort
".
The wort is then transferred to another large vessel called a "wash back" where it is cooled. The yeast
is added, and the wort is allowed to ferment. The resulting liquid, now at about 5–7% alcohol by volume
, is separated from solid matter by filtering, and is a rudimentary form of beer called the "wash
".
to distil the wash. Distillation
is used to increase the alcohol content and to remove undesired impurities such as methanol
.
There are two types of stills in use for the distillation: the pot still (for single malts) and the Coffey still (for grain whisky). Most Scotch malt whisky distilleries distil their product twice; exceptions include the Auchentoshan
distillery and Springbank's 'Hazelburn' brand, which retain the Lowlands
tradition of triple
distillation. A third method is unique to the Springbank distillery's 'Springbank' brand, which is distilled "two-and-a-half-times". This is achieved by distilling half the low wine (1st distillation) for a second time, adding the two halves together and then distilling the complete volume a final time.
For malt whisky the wash is transferred into a wash still. The liquid is heated to the boiling point, which is lower than the boiling point of water. The alcohol evaporates and travels to the top of the still, through the "lyne arm" and into a condenser—where it is cooled and reverts to liquid. This liquid has an alcohol content of about 20% and is called "low wine".
The low wine is distilled a second time, in a spirit still, and the distillation is divided into three "cuts". The first liquid or cut of the distillation is called "foreshots" and is generally quite toxic due to the presence of the low boiling point alcohol
methanol
. These are generally saved for further distillation. The stillman looks for the middle cut, which he places in casks for maturation. At this stage it is called new make. Its alcohol content can be anywhere from 60%–75%. The third cut is called the feints and is generally quite weak. These are also saved for further distillation.
Grain whiskies are distilled in a column still
, which requires a single distillation to achieve the desired alcohol content. Grain whisky is produced by a continuous fractional distillation
process, unlike the simple distillation based batch process used for malt whisky. It is therefore more efficient to operate and the resulting whisky is less expensive.
The maximum distillation purity prescribed in the Scotch Whisky Regulations is 94.8% alcohol by volume
(abv). This allows the spirit to have a rather high level of alcohol purity – approaching that of neutral spirits, and it contrasts with the maximum of 80% abv allowed for "straight" American whiskey
. High levels of alcohol distillation purity can give the whisky a lighter (but less rich) flavour. In practice, Scotch single malts are generally not distilled to very high levels of alcohol content, so that they can retain more of the flavour of the original wash.
Historically, casks previously used for sherry
were used (as barrels are expensive, and there was a ready market for used sherry butts). Today, the casks used are typically sherry or bourbon
casks, but with many now coming from northern France with its huge supply of aged white oak casks used in both white and red wine production. Sometimes other varieties such as port
, Cognac, Madeira
, calvados
, beer
, and Bordeaux wine
are used. American whiskey
production is a nearly inexhaustible generator of used barrels, due to a United States regulation requiring the use of new, freshly charred oak
barrels in the maturation of bourbon and many other types of whisky.
The ageing process results in evaporation
, so each year in the cask causes a loss of volume as well as a reduction in alcohol. The 1.5–2.0% lost each year is known as the angel's share. Many whiskies along the west coast and on the Hebrides are stored in open storehouses on the coast, allowing the salty sea air to pass on its flavour to the spirit. The distillate must age for at least three years and one day in Scotland to be called Scotch whisky, though most single malts are offered at a minimum of eight years of age. Some believe that older whiskies are inherently better, but others find that the age for optimum flavour development changes drastically from distillery to distillery, or even from cask to cask. Older whiskies are inherently scarcer, however, so they usually command significantly higher prices.
Colour can give a clue to the type of cask (sherry or bourbon) used to age the whisky, although the addition of legal "spirit caramel" is sometimes used to darken an otherwise lightly coloured whisky. Sherried whisky is usually darker or more amber in colour, while whisky aged in ex-bourbon casks is usually a golden-yellow/honey colour.
The late 1990s saw a trend towards "wood finishes" in which fully matured whisky is moved from one barrel into another one that had previously aged a different type of alcohol (e.g., port, Madeira, rum, wine, etc.) to add the "finish".
A notable example is the "Black Bowmore", released in batches in 1993, 94 and 95 after 29, 30, 31 years in ex-Oloroso sherry casks. The name evokes the density of colour and complexity of flavour naturally imparted into what was originally water-clear spirit in 1964.
Occasionally, distillers release a "Cask Strength
" edition, which is not diluted and usually has an alcohol content of 50–60%.
Many distilleries are releasing "Single Cask" editions, which are the product of a single cask that has not been vatted with whisky from any other casks. These bottles usually have a label that details the date the whisky was distilled, the date it was bottled, the number of bottles produced, the number of the particular bottle, and the number of the cask that produced the bottles.
before being bottled. In this process, the whisky is chilled to near 0°C (32°F) and passed through a fine filter. The aim is to remove some of the oily/fatty compounds produced during distillation. The chillfiltering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added. This only happens at an alcohol content below 46% abv.
Generally bottled whisky over 46% abv indicates that it is non-chill filtered or unchill-filtered, as the spirit generally remains unclouded at this alcohol level.
Many whisky enthusiasts believe that chill-filtration removes some of the flavour and body from the whisky, which is why some consider unchillfiltered whisky superior.
, which do not allow additives in "straight" whiskey. The use of the caramel additive must be disclosed when the whisky is sold in some jurisdictions, although not in Scotland itself.
Scotland was traditionally divided into four regions: The Highlands, Lowland, Islay and Campbeltown.
Speyside, encompassing the Spey river valley in north-east Scotland, once considered part of the Highlands, has almost half of the total number of distilleries in Scotland within its geographic boundaries; consequently it is officially recognized as a region unto itself.
Campbeltown was removed as a region several years ago, yet was recently re-instated as a recognized production region.
The Islands is not recognized as a region by the Scotch Whisky Association (SWA) and is considered part of the Highlands region.
If a label contains the words “single malt” (sometimes split by other words e.g., “single highland malt”), the bottle contains single malt whisky.
"Vatted malt", "pure malt", or "blended malt" indicates a mixture of single malt whiskies. In older bottlings pure malt is often used to describe a single malt (e.g. “Glenfiddich Pure Malt”).
The label may identify the distillery as the main brand or as part of the product description. This is most likely the case for single malt.
Some single malt whisky is sold anonymously or with a fictitious brand name. This can be at the request of the distillery or producer to protect their brand. An example of this is single cask whiskies independently bottled by companies such as The Scotch Malt Whisky Society, who use a numbering system as a part of their agreement with distillers.
This does not indicate quality, but successive bottles may be completely different as each individual cask imparts unique qualities to the spirit. The only reliable way to identify the distillery is to use a reference.
Alcoholic strength is listed in most countries. Typically, bottled whisky is between 40% and 46% abv. A lower alcohol content may indicate an “economy” whisky or local law. If the bottle is substantially over 50% abv it is often marketed as cask strength
.
A whisky's age may be listed on the bottle providing a guarantee of the youngest whisky used. An age statement on the bottle, in the form of a number, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky. Scotch whisky without an age statement may, by law, be as young as three years old.
A year on a bottle normally indicates the year of distillation and one cask bottling, so the year the whisky was bottled may be listed as well. Whisky does not mature once bottled, so the age is the difference between these two dates; if both dates are not shown and no age statement is provided on the label, the age cannot be known from the bottle alone.
Whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn...
made in Scotland
Scotland
Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...
.
Scotch whisky is divided into five distinct categories: Single Malt Scotch Whisky, Single Grain Scotch Whisky, Blended Malt Scotch Whisky (formerly called "vatted malt" or "pure malt"), Blended Grain Scotch Whisky, and Blended Scotch Whisky.
All Scotch whisky must be aged in oak barrels for at least three years. Any age statement written on a bottle of Scotch whisky, in the form of a number, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky.
The first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495. A friar named John Cor
John Cor
John Cor is the name of the friar referred to in the first known written reference to a batch of Scotch Whisky on June 1, 1495.“To Friar John Cor, by order of the King, to make aqua vitae VIII bolls of malt.” — Exchequer Rolls 1494–95, Vol x, p. 487....
was the distiller at Lindores Abbey
Lindores Abbey
Lindores Abbey was a Tironensian abbey on the outskirts of Newburgh in Fife, Scotland. Now a much reduced and overgrown ruin, it lies on the southern banks of the River Tay, about north of the village of Lindores....
in the Kingdom of Fife.
Legal definition
The Scotch Whisky Regulations 2009Scotch Whisky Regulations 2009
The Scotch Whisky Regulations 2009 is a Statutory Instrument that regulates the production, labeling, advertising and packaging of Scotch whisky. The regulations were laid before the Parliament of the United Kingdom on October 30th, 2009 during the reign of Queen Elizabeth II...
(SWR) came into force on 23 November 2009 (subject to certain transitional provisions). They replaced the Scotch Whisky Act 1988 and the Scotch Whisky Order 1990.
Whereas the previous legislation only governed the way Scotch whisky must be produced, the SWR also set out rules on how Scotch Whiskies must be labelled, packaged, and advertised. The SWR also states that it will be illegal to export Single Malt Scotch whisky (not blends) from Scotland other than in a bottle labelled for retail sale, effective 23 November 2012.
The Scotch Whisky Regulations 2009 define “Scotch Whisky” in UK law.
Under the legislation, “Scotch Whisky” means whisky that has been:
- Produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
- Processed at that distillery into a mash
- Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
- Fermented at that distillery only by the addition of yeast
- Distilled at an alcoholic strength by volume of less than 94.8%
- Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres for at least three years
- Retains the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation
- Has no added substances, other than water and plain (E150A) caramel colouring
- Has a minimum alcoholic strength by volume of 40%
Types of Scotch whisky
- Single Malt Scotch Whisky means a Scotch Whisky produced from only water and malted barley at a single distillery by batch distillation in pot stillPot stillA pot still is a type of still used in distilling spirits such as whisky or brandy. Heat is applied directly to the pot containing the wash or wine . This is called a batch distillation ....
s. - Single Grain Scotch Whisky means a Scotch Whisky distilled at a single distillery but, in addition to water and malted barley, may involve whole grains of other malted or unmalted cereals. "Single Grain" does not mean that only a single type of grain was used to produce the whisky—rather, the adjective "single" refers only to the use of a single distillery (and making a "Single Grain" requires using a mixture of grains, as barley is a type of grain and some malted barley must be used in all Scotch whisky).
Excluded from the definition of “Single Grain Scotch Whisky” is any spirit that qualifies as a Single Malt Scotch Whisky or as a Blended Scotch Whisky. The latter exclusion is to ensure that a Blended Scotch Whisky produced from Single Malt(s) and Single Grain(s) distilled at the same distillery does not also qualify as Single Grain Scotch Whisky.
Three types of blends are defined for Scotch whisky:
- Blended Malt Scotch Whisky means a blend of two or more Single Malt Scotch Whiskies from different distilleries.
- Blended Grain Scotch Whisky means a blend of two or more Single Grain Scotch Whiskies from different distilleries.
- Blended Scotch Whisky means a blend of one or more Single Malt Scotch Whiskies with one or more Single Grain Scotch Whiskies.
The definitions of the five types of Scotch whisky are structured in such a way that the type categories are mutually exclusive. The 2009 regulations changed the formal definition of Blended Scotch Whisky to achieve this result, but in a way that reflected traditional and current practice: before the 2009 SWR, any combination of Scotch Whiskies qualified as a Blended Scotch Whisky, including for example a blend of Single Malt Scotch Whiskies.
As was the case under the Scotch Whisky Act 1988, Provision 5 of the SWR 2009 stipulates that the only whisky that may be manufactured in Scotland is Scotch Whisky. The definition of manufacture is "keeping for the purpose of maturation; and keeping, or using, for the purpose of blending, except for domestic blending for domestic consumption." This provision prevents the existence of two ‘grades’ of whisky originating from Scotland, one “Scotch Whisky” and the other, a “whisky – product of Scotland” that complies with the generic EU standard for whisky. According to the Scotch Whisky Association, allowing non-Scotch whisky production in Scotland would make it difficult to protect Scotch Whisky as a distinctive product.
In addition to prohibiting whisky production in Scotland other than Scotch Whisky, the law forbids maturing or blending whiskies in Scotland other than Scotch Whisky. This prevents descriptions such as “whisky – matured in Scotland” or “whisky – blended in Scotland” on spirits that are not Scotch Whisky. The Scotch Whisky Association says this will help ensure “Scotch Whisky” remains a distinctive product.
Single grain
The majority of grain whiskyGrain whisky
Grain whisky ordinarily refers to any whisky made from at least some grains other than malted barley, such as whisky made using maize , wheat or rye....
produced in Scotland goes to make blended Scotch whisky. The average blended whisky is 60%–85% grain whisky.
Some higher quality grain whisky from a single distillery is bottled as single grain whisky.
Blended / vatted malt
Blended malt whiskyVatted malt
A blended malt, formerly called a vatted malt, or pure malt, is a blend of different single malt whiskies from different distilleries. These terms are most commonly used in reference to Scotch whisky....
—formerly called vatted malt or pure malt (terms that are now prohibited in the SWR 2009)—is one of the less common types of Scotch: a blend of single malts from more than one distillery (possibly with differing ages). Blended malts contain only malt whiskies—no grain whiskies—and are usually distinguished from other types of whisky by the absence of the word 'single' before 'malt' on the bottle, and the absence of a distillery name. To qualify as a Blended Malt, the mixed single malt whiskies are matured in the barrel for 1 year, after which the age of the vat is that of the youngest of the original ingredients. A blended malt marked "8 years old" may include older whiskies, with the youngest constituent being eight years old before vatting. Johnnie Walker Green is an example of a blended malt. As of November 2009, no Scotch whisky could be labelled as a vatted malt or pure malt, with Scotch Whisky Regulations requiring them to be labelled blended malt instead.
Blended
Blended Scotch whisky constitutes about 90% of the whisky produced in Scotland. Blended Scotch whiskies contain both malt whisky and grain whisky. They were initially created as an alternative to single malt whiskies, which some considered too harsh. Producers combine the various malts and grain whiskies to produce a consistent brand style. Notable blended Scotch whisky brands include BellsBell's whisky
Bell's is a brand of blended Scotch whisky established in 1825 owned by Diageo, claimed to be the most popular blended whisky in the UK....
, Dewar's
Dewar's
Dewar's is a brand of blended Scotch whisky.-History:The Dewar's whisky brand was created by John Dewar, Sr. in 1846. Under the control of his two sons, John A. Dewar Jr. and Thomas "Tommy" Dewar , the brand expanded to become a global market by 1896...
, Johnnie Walker
Johnnie Walker
Johnnie Walker is a brand of Scotch Whisky owned by Diageo and originated in Kilmarnock, Ayrshire, Scotland.It is the most widely distributed brand of blended Scotch whisky in the world, sold in almost every country with yearly sales of over 130 million bottles.-History:Originally known as Walker's...
, Whyte and Mackay
Whyte and Mackay
Whyte and Mackay Ltd is a Scottish company producing alcoholic beverages. It was founded in 1844 and is based in Glasgow. Since May 2007, Whyte and Mackay has been owned by United Breweries Group, a large Indian conglomerate....
, Cutty Sark
Cutty Sark (drink)
Cutty Sark is a range of blended Scotch whisky and sherry produced by Edrington plc of Glasgow whose main office is less than 10 miles from the birthplace of the famous clipper ship of the same name. The whisky was created on March 20, 1923, with the home of the blend considered to be at The...
, J&B
Justerini & Brooks Whisky
Justerini & Brooks is a blended Scotch whisky. The company is owned by multinational Diageo plc.J&B Rare Blend, the standard J&B whisky brand, is a blend of 42 Scottish malt and grain whiskies....
, The Famous Grouse
The Famous Grouse
The Famous Grouse is a brand of blended Scotch whisky, first produced by Matthew Gloag & Son Ltd. in 1897, and now produced by The Edrington Group. The malt whiskies used in The Famous Grouse blend include The Glenrothes, Highland Park Single Malt and Macallan Single Malt. Its emblem is the Red...
, Ballantine's
Ballantine's
Ballantine's is a range of blended scotch whiskies distilled by George Ballantine & Son Ltd in Dumbarton, Scotland.The Ballantine's flavour is dependent on 50 single malts, four single grains and in particular the fingerprint malts from Miltonduff and Glenburgie...
and Chivas Regal
Chivas Regal
Chivas Regal is a blended Scotch whisky produced by Chivas Brothers, owned by Pernod Ricard. According to the brand packaging, Chivas Brothers was first established in 1801 in Aberdeen, Scotland. The Chivas brand's home is Strathisla Distillery at Keith, Moray in Speyside, Scotland.It is the...
.
Independent bottlers
Most malt distilleries sell a significant amount of whisky by the cask for blending, and sometimes to private buyers as well. Whisky from such casks is sometimes bottled as a single malt by independent bottlingIndependent Bottlers
It has become customary for distilleries to sell barrels of whisky to blenders and independent bottlers as a means of making additional income. In fact, some distilleries exist solely to serve independent bottlers, and do not market any brands themselves....
firms such as Duncan Taylor
Duncan Taylor
Duncan Taylor is an independent Scotch whisky bottler located in Huntly, part of Speyside, Scotland’s largest whisky producing region.- History :...
, Master of Malt
Master of Malt
Master of Malt is a retail seller and independent bottler of Scotch whisky and other alcoholic beverages. The company was founded in 1985, and is based in Crowborough, East Sussex, England. It began as a retail shop in the nearby town of Tunbridge Wells in west Kent.-History: Master of Malt was...
, Gordon & MacPhail
Gordon & MacPhail
Gordon & MacPhail is an independent bottler and distiller of Scotch Whisky, founded in 1895 and located Elgin in the north-east of Scotland. It is a family owned by the Urquhart Family...
, Cadenhead's, The Scotch Malt Whisky Society
The Scotch Malt Whisky Society
The Scotch Malt Whisky Society , founded in Edinburgh in 1983, is a membership organisation which bottles and sells single cask, single malt whisky. It purchases individual casks from more than 125 malt whisky distilleries in Scotland and throughout the world, bottles them and retails directly to...
, Murray McDavid
Murray McDavid
Murray McDavid is an independent bottler of single malt Scotch whisky. Its bottlings are usually diluted-strength , and blended from multiple casks . They are not chill-filtered, nor do they have any coloring added.Murray McDavid was established in 1996...
, Signatory, Douglas Laing
Douglas Laing & Co
Douglas Laing & Co is a Glasgow-based independent bottler and blender of Scotch whisky. The company was founded in 1948 by Fred Douglas Laing, and it has remained in Laing family control ever since. Today the company is run by brothers Fred and Stewart Laing....
and others. These are usually labelled with the distillery's name, but not using the distillery's trademarked logos or typefaces. An "official bottling" (or "proprietary bottling"), by comparison, is from the distillery (or its owner). Many independent bottlings are from single casks, and they may sometimes be very different from an official bottling.
There have been occasional efforts by distillers to curtail independent bottling; Allied Domecq
Allied Domecq
Allied Domecq PLC was an international company, headquartered in Bristol, UK that operated spirits, wine, and quick service restaurant businesses. It was once a FTSE 100 Index constituent but has been acquired by Pernod Ricard.-History:...
, a former owner of the Laphroaig distillery, initiated legal action against Murray McDavid in an effort to prevent them from using "Distilled at Laphroaig Distillery" in their independent bottlings of said whisky. Murray McDavid subsequently used the name "Leapfrog" for a time, before Allied backed off.
For a variety of reasons, some independent brands do not identify which facility distilled the whisky in the bottle. They may instead identify only the general geographical area of the source, or they simply market the product using their own brand name without identifying their source. This may, in some cases, be simply to give the independent bottling company the flexibility to purchase from multiple distillers without changing their labels.
History
- “To Friar John Cor, by order of the King, to make aqua vitae VIII bolls of malt.” — Exchequer Rolls 1494–95, vol x, p. 487.
According to the Scotch Whisky Association, no one knows exactly when the art of distilling was first practised in Scotland; it is known that the Ancient Celts
Celtic nations
The Celtic nations are territories in North-West Europe in which that area's own Celtic languages and some cultural traits have survived.The term "nation" is used in its original sense to mean a people who share a common traditional identity and culture and are identified with a traditional...
practised distilling, and that the liquid they produced — known in ancient Gaelic as uisge beatha ("water of life") — evolved into Scotch Whisky. By the 11th century distillation first occurred in Scotland in the early Christian monastic sites.
The first taxes on whisky production were imposed in 1644, causing a rise in illicit whisky distilling in the country. Around 1780, there were about 8 legal distilleries and 400 illegal ones. In 1823, Parliament
Parliament of the United Kingdom
The Parliament of the United Kingdom of Great Britain and Northern Ireland is the supreme legislative body in the United Kingdom, British Crown dependencies and British overseas territories, located in London...
eased restrictions on licensed distilleries with the "Excise Act", while at the same time making it harder for the illegal stills to operate, thereby ushering in the modern era of Scotch production. Two events helped the increase of whisky's popularity: first, a new production process was introduced in 1831 called Coffey or Patent Still (see in section below); the whisky produced with this process was less intense and smoother. Second, the Phylloxera bug
Phylloxera
Grape phylloxera ; originally described in France as Phylloxera vastatrix; equated to the previously described Daktulosphaira vitifoliae, Phylloxera vitifoliae; commonly just called phylloxera is a pest of commercial grapevines worldwide, originally native to eastern North America...
destroyed wine
French wine
French wine is produced in several regions throughout France, in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. France has the world's second-largest total vineyard area, behind Spain, and is in the position of being the world's largest wine producer...
and cognac
Cognac (drink)
Cognac , named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime....
production in France in 1880.
Types of whisky
MaltMalt
Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air...
whisky must contain no grain other than malted barley
Barley
Barley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...
. Grain whisky may contain unmalted barley or other malted or unmalted grains such as wheat
Wheat
Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
and maize
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
(corn).
Whisky was historically produced in pot still
Pot still
A pot still is a type of still used in distilling spirits such as whisky or brandy. Heat is applied directly to the pot containing the wash or wine . This is called a batch distillation ....
s until the development of the continuous still around 1831. In current practice, some finer whiskies are still produced using pot still
Pot still
A pot still is a type of still used in distilling spirits such as whisky or brandy. Heat is applied directly to the pot containing the wash or wine . This is called a batch distillation ....
s, although most whisky production is currently produced by continuous distillation. Under the Scotch Whisky Regulations of 2009, single malt Scotch whisky must be distilled using pot stills.
While there are scores of malt whisky distilleries, there are currently only seven non-malt grain distilleries in Scotland, most located in the Scottish Lowlands
Scottish Lowlands
The Scottish Lowlands is a name given to the Southern half of Scotland.The area is called a' Ghalldachd in Scottish Gaelic, and the Lawlands ....
.
Malting
Malt whisky production begins when the barley is malted—by steeping the barley in water, and then allowing it to get to the point of germinationGermination
Germination is the process in which a plant or fungus emerges from a seed or spore, respectively, and begins growth. The most common example of germination is the sprouting of a seedling from a seed of an angiosperm or gymnosperm. However the growth of a sporeling from a spore, for example the...
. Malting releases enzymes that break down starches in the grain and help convert them into sugars.
When the desired state of germination is reached the malted barley is dried using heated air. Many (but not all) distillers add smoke from a peat
Peat
Peat is an accumulation of partially decayed vegetation matter or histosol. Peat forms in wetland bogs, moors, muskegs, pocosins, mires, and peat swamp forests. Peat is harvested as an important source of fuel in certain parts of the world...
-heated fire to give a smoked, earthy flavour to the spirit.
Today only a handful of distilleries have their own maltings; these include Balvenie
Balvenie
The Balvenie Distillery is a Speyside single malt Scotch whisky distillery in Dufftown, Scotland owned by William Grant & Sons.-William Grant:...
, Kilchoman, Highland Park
Highland Park Single Malt
Highland Park Single Malt is a Scotch whisky distilled by Highland Park Distillery, Kirkwall in Orkney, the most northerly whisky distillery in Scotland, half a mile north of that at Scapa. Blackwood Distillery in Shetland presently produces only gin and vodka .Highland Park has performed well at...
, Glen Ord, Glenfiddich
Glenfiddich
The Glenfiddich Distillery is a Speyside single malt Scotch whisky distillery owned by William Grant & Sons in Dufftown, Scotland. Glenfiddich means ‘Valley of the deer’ in Gaelic, hence the presence of a deer symbol on Glenfiddich bottles.- History :...
, Bowmore
Bowmore Single Malt
Bowmore is a distillery that produces scotch whisky on the isle of Islay, an island of the Inner Hebrides. The distillery, which lies on the South Eastern shore of Loch Indaal, is one of the oldest in Scotland and is said to have been established in 1779. The distillery is owned by Morrison...
, Laphroaig
Laphroaig
Laphroaig , is an Islay single malt Scotch whisky distillery and brand name. It is named for the area of land at the head of Loch Laphroaig on the south coast of the Isle of Islay...
, Springbank
Springbank Distillery
Springbank Distillery is one of the last surviving producers of Campbeltown Single Malts. The distillery, located on the southern Kintyre peninsula, produces three distinct types of single malt Scotch whisky.-Brands:...
, and Tamdhu
Tamdhu
Tamdhu is a single malt Scotch whisky and a Speyside whisky distillery, located in the town of Knockando in Banffshire, Scotland.The distillery was founded in 1897 by a group of assemblers, wishing to engage in the production of their own whisky. It quickly passed on into the hands of Highland...
. Even those distilleries that malt their own barley produce only a small percentage of the malt required for production. All distilleries order malt from specialised maltsters.
Mashing and fermentation
The dried maltMalt
Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air...
(and in the case of grain whisky, other grains) is ground into a coarse flour called "grist
Grist
Grist is grain that has been separated from its chaff in preparation for grinding. It can also mean grain that has been ground at a grist mill. Its etymology derives from the verb grind....
". This is mixed with hot water in a large vessel called a mash tun. The grist is allowed to steep
Steeping
Steeping or weltering may mean:# Saturation in a liquid solvent to extract a soluble ingredient, where the solvent is the desired product. Tea is prepared for drinking by steeping the leaves in heated water to release the flavor and nutrients...
.
This process is referred to as "mashing
Mashing
In brewing and distilling, mashing is the process of combining a mix of milled grain , known as the "grain bill", and water, known as "liquor", and heating this mixture...
", and the mixture as "mash". In mashing, enzymes that were developed during the malting process are allowed to convert the barley starch into sugar, producing a sugary liquid known as "wort
Wort (brewing)
Wort, , is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.- Production :...
".
The wort is then transferred to another large vessel called a "wash back" where it is cooled. The yeast
Yeast
Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
is added, and the wort is allowed to ferment. The resulting liquid, now at about 5–7% alcohol by volume
Alcohol by volume
Alcohol by volume is a standard measure of how much alcohol is contained in an alcoholic beverage .The ABV standard is used worldwide....
, is separated from solid matter by filtering, and is a rudimentary form of beer called the "wash
Wash (distilling)
In the production of distilled beverages, the term wash is used to refer to the liquid produced by the fermentation step, which is the input to the distillation process which concentrates the alcohol.-See also:...
".
Distillation
The next step is to use a stillStill
A still is a permanent apparatus used to distill miscible or immiscible liquid mixtures by heating to selectively boil and then cooling to condense the vapor...
to distil the wash. Distillation
Distillation
Distillation is a method of separating mixtures based on differences in volatilities of components in a boiling liquid mixture. Distillation is a unit operation, or a physical separation process, and not a chemical reaction....
is used to increase the alcohol content and to remove undesired impurities such as methanol
Methanol
Methanol, also known as methyl alcohol, wood alcohol, wood naphtha or wood spirits, is a chemical with the formula CH3OH . It is the simplest alcohol, and is a light, volatile, colorless, flammable liquid with a distinctive odor very similar to, but slightly sweeter than, ethanol...
.
There are two types of stills in use for the distillation: the pot still (for single malts) and the Coffey still (for grain whisky). Most Scotch malt whisky distilleries distil their product twice; exceptions include the Auchentoshan
Auchentoshan
Auchentoshan Distillery is a Single Malt whisky distillery in the west of Scotland. The name Auchentoshan is gaelic and translates as "The corner of the field", the distillery is also known as "Glasgow's Malt Whisky" due to its close proximity to Glasgow and "the breakfast whisky" due to its sweet...
distillery and Springbank's 'Hazelburn' brand, which retain the Lowlands
Scottish Lowlands
The Scottish Lowlands is a name given to the Southern half of Scotland.The area is called a' Ghalldachd in Scottish Gaelic, and the Lawlands ....
tradition of triple
Triple
Triple, a doublet of "treble" or "threefold" , is used in several contexts:* Triple metre, a musical metre characterized by a primary division of three beats to the bar...
distillation. A third method is unique to the Springbank distillery's 'Springbank' brand, which is distilled "two-and-a-half-times". This is achieved by distilling half the low wine (1st distillation) for a second time, adding the two halves together and then distilling the complete volume a final time.
For malt whisky the wash is transferred into a wash still. The liquid is heated to the boiling point, which is lower than the boiling point of water. The alcohol evaporates and travels to the top of the still, through the "lyne arm" and into a condenser—where it is cooled and reverts to liquid. This liquid has an alcohol content of about 20% and is called "low wine".
The low wine is distilled a second time, in a spirit still, and the distillation is divided into three "cuts". The first liquid or cut of the distillation is called "foreshots" and is generally quite toxic due to the presence of the low boiling point alcohol
Alcohol
In chemistry, an alcohol is an organic compound in which the hydroxy functional group is bound to a carbon atom. In particular, this carbon center should be saturated, having single bonds to three other atoms....
methanol
Methanol
Methanol, also known as methyl alcohol, wood alcohol, wood naphtha or wood spirits, is a chemical with the formula CH3OH . It is the simplest alcohol, and is a light, volatile, colorless, flammable liquid with a distinctive odor very similar to, but slightly sweeter than, ethanol...
. These are generally saved for further distillation. The stillman looks for the middle cut, which he places in casks for maturation. At this stage it is called new make. Its alcohol content can be anywhere from 60%–75%. The third cut is called the feints and is generally quite weak. These are also saved for further distillation.
Grain whiskies are distilled in a column still
Column still
A column still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns invented in 1826 by Robert Stein, a Clackmannanshire distiller, and it was first used at the Cameron Bridge Grain Distillery in Fife, Scotland. The design was enhanced and...
, which requires a single distillation to achieve the desired alcohol content. Grain whisky is produced by a continuous fractional distillation
Fractional distillation
Fractional distillation is the separation of a mixture into its component parts, or fractions, such as in separating chemical compounds by their boiling point by heating them to a temperature at which several fractions of the compound will evaporate. It is a special type of distillation...
process, unlike the simple distillation based batch process used for malt whisky. It is therefore more efficient to operate and the resulting whisky is less expensive.
The maximum distillation purity prescribed in the Scotch Whisky Regulations is 94.8% alcohol by volume
Alcohol by volume
Alcohol by volume is a standard measure of how much alcohol is contained in an alcoholic beverage .The ABV standard is used worldwide....
(abv). This allows the spirit to have a rather high level of alcohol purity – approaching that of neutral spirits, and it contrasts with the maximum of 80% abv allowed for "straight" American whiskey
American whiskey
American whiskey is a distilled beverage produced in the United States from a fermented mash of cereal grain.The production and labeling of American whiskey are governed by Title 27 of the U.S...
. High levels of alcohol distillation purity can give the whisky a lighter (but less rich) flavour. In practice, Scotch single malts are generally not distilled to very high levels of alcohol content, so that they can retain more of the flavour of the original wash.
Dilution prior to aging
Most new-make malt whisky is diluted to about 63.5% a.b.v. before it is placed in casks to mature.Maturation
Once distilled the "new make spirit" is placed into oak casks for the maturation process.Historically, casks previously used for sherry
Sherry
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez , Spain. In Spanish, it is called vino de Jerez....
were used (as barrels are expensive, and there was a ready market for used sherry butts). Today, the casks used are typically sherry or bourbon
Bourbon whiskey
Bourbon is a type of American whiskey – a barrel-aged distilled spirit made primarily from corn. The name of the spirit derives from its historical association with an area known as Old Bourbon, around what is now Bourbon County, Kentucky . It has been produced since the 18th century...
casks, but with many now coming from northern France with its huge supply of aged white oak casks used in both white and red wine production. Sometimes other varieties such as port
Port wine
Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, and comes in dry, semi-dry, and white varieties...
, Cognac, Madeira
Madeira wine
Madeira is a fortified Portuguese wine made in the Madeira Islands. Some wines produced in small quantities in California and Texas are also referred to as "Madeira", or "Madera", although those wines do not conform to the EU PDO regulations...
, calvados
Calvados (spirit)
Calvados is an apple brandy from the French région of Basse-Normandie or Lower Normandy.-History:Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by "Lord" de Gouberville in 1554, and the guild for cider...
, beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
, and Bordeaux wine
Bordeaux wine
A Bordeaux wine is any wine produced in the Bordeaux region of France. Average vintages produce over 700 million bottles of Bordeaux wine, ranging from large quantities of everyday table wine, to some of the most expensive and prestigious wines in the world...
are used. American whiskey
American whiskey
American whiskey is a distilled beverage produced in the United States from a fermented mash of cereal grain.The production and labeling of American whiskey are governed by Title 27 of the U.S...
production is a nearly inexhaustible generator of used barrels, due to a United States regulation requiring the use of new, freshly charred oak
White oak
Quercus alba, the white oak, is one of the pre-eminent hardwoods of eastern North America. It is a long-lived oak of the Fagaceae family, native to eastern North America and found from southern Quebec west to eastern Minnesota and south to northern Florida and eastern Texas. Specimens have been...
barrels in the maturation of bourbon and many other types of whisky.
The ageing process results in evaporation
Evaporation
Evaporation is a type of vaporization of a liquid that occurs only on the surface of a liquid. The other type of vaporization is boiling, which, instead, occurs on the entire mass of the liquid....
, so each year in the cask causes a loss of volume as well as a reduction in alcohol. The 1.5–2.0% lost each year is known as the angel's share. Many whiskies along the west coast and on the Hebrides are stored in open storehouses on the coast, allowing the salty sea air to pass on its flavour to the spirit. The distillate must age for at least three years and one day in Scotland to be called Scotch whisky, though most single malts are offered at a minimum of eight years of age. Some believe that older whiskies are inherently better, but others find that the age for optimum flavour development changes drastically from distillery to distillery, or even from cask to cask. Older whiskies are inherently scarcer, however, so they usually command significantly higher prices.
Colour can give a clue to the type of cask (sherry or bourbon) used to age the whisky, although the addition of legal "spirit caramel" is sometimes used to darken an otherwise lightly coloured whisky. Sherried whisky is usually darker or more amber in colour, while whisky aged in ex-bourbon casks is usually a golden-yellow/honey colour.
The late 1990s saw a trend towards "wood finishes" in which fully matured whisky is moved from one barrel into another one that had previously aged a different type of alcohol (e.g., port, Madeira, rum, wine, etc.) to add the "finish".
A notable example is the "Black Bowmore", released in batches in 1993, 94 and 95 after 29, 30, 31 years in ex-Oloroso sherry casks. The name evokes the density of colour and complexity of flavour naturally imparted into what was originally water-clear spirit in 1964.
Vatting and dilution
With single malts, the now properly aged spirit may be "vatted", or "married", with other single malts (sometimes of different ages) from the same distillery. The whisky is generally diluted to a bottling strength of between 40% and 46%.Occasionally, distillers release a "Cask Strength
Cask strength
Cask strength is a term used in whisky-making to describe the level of alcohol-by-volume strength that is used for a whisky during its storage in a cask for maturation – typically in the range of 60–65% abv....
" edition, which is not diluted and usually has an alcohol content of 50–60%.
Many distilleries are releasing "Single Cask" editions, which are the product of a single cask that has not been vatted with whisky from any other casks. These bottles usually have a label that details the date the whisky was distilled, the date it was bottled, the number of bottles produced, the number of the particular bottle, and the number of the cask that produced the bottles.
Chill filtration
Many whiskies are chill-filteredChill filtering
Chill filtering is a method in whisky making for removing residue. In chill filtering, whisky is cooled to between -10 and 4 degrees Celsius and passed through a fine adsorption filter...
before being bottled. In this process, the whisky is chilled to near 0°C (32°F) and passed through a fine filter. The aim is to remove some of the oily/fatty compounds produced during distillation. The chillfiltering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added. This only happens at an alcohol content below 46% abv.
Generally bottled whisky over 46% abv indicates that it is non-chill filtered or unchill-filtered, as the spirit generally remains unclouded at this alcohol level.
Many whisky enthusiasts believe that chill-filtration removes some of the flavour and body from the whisky, which is why some consider unchillfiltered whisky superior.
Additives
E150A caramel colouring is commonly added to Scotch whisky prior to bottling, to give the whisky a more rich and well-aged appearance. No other additives are allowed in Scotch whisky. This contrasts with the rules governing Canadian whiskey production, which allow the addition of other flavourings as well as caramel, and with the rules governing American whiskeyAmerican whiskey
American whiskey is a distilled beverage produced in the United States from a fermented mash of cereal grain.The production and labeling of American whiskey are governed by Title 27 of the U.S...
, which do not allow additives in "straight" whiskey. The use of the caramel additive must be disclosed when the whisky is sold in some jurisdictions, although not in Scotland itself.
Whisky regions
Speyside, encompassing the Spey river valley in north-east Scotland, once considered part of the Highlands, has almost half of the total number of distilleries in Scotland within its geographic boundaries; consequently it is officially recognized as a region unto itself.
Campbeltown was removed as a region several years ago, yet was recently re-instated as a recognized production region.
The Islands is not recognized as a region by the Scotch Whisky Association (SWA) and is considered part of the Highlands region.
- LowlandLowland Single MaltsLowland Single Malts are single malt whiskies distilled in the lowlands of Scotland.The region now only has three currently producing distilleries: Glenkinchie, near Edinburgh; Auchentoshan, near Clydebank; and Bladnoch in Galloway....
— only three distilleries remain in operation: AuchentoshanAuchentoshanAuchentoshan Distillery is a Single Malt whisky distillery in the west of Scotland. The name Auchentoshan is gaelic and translates as "The corner of the field", the distillery is also known as "Glasgow's Malt Whisky" due to its close proximity to Glasgow and "the breakfast whisky" due to its sweet...
, BladnochBladnoch DistilleryBladnoch Distillery is a Single malt Scotch whisky distillery in south west Scotland. It is one of only three remaining Lowland distilleries, and is located at Bladnoch, near Wigtown, Dumfries and Galloway...
, and GlenkinchieGlenkinchieGlenkinchie is a Scotch single malt whisky, produced at the Glenkinchie Distillery in East Lothian, Scotland. It is one of only three remaining Lowland malt whiskies in production.- The Distillery:...
. - SpeysideSpeyside Single MaltsSpeyside single malts are single malt Scotch whiskies, distilled in Strathspey, the area around the River Spey in Moray and Badenoch and Strathspey, in northeastern Scotland....
— has the largest number of distilleries, which includes: Aberlour, BalvenieBalvenieThe Balvenie Distillery is a Speyside single malt Scotch whisky distillery in Dufftown, Scotland owned by William Grant & Sons.-William Grant:...
, Glenfarclas, GlenfiddichGlenfiddichThe Glenfiddich Distillery is a Speyside single malt Scotch whisky distillery owned by William Grant & Sons in Dufftown, Scotland. Glenfiddich means ‘Valley of the deer’ in Gaelic, hence the presence of a deer symbol on Glenfiddich bottles.- History :...
, Speyburn, The GlenlivetThe GlenlivetThe Glenlivet Distillery is a distillery near Ballindalloch in Moray, Scotland that produces single malt Scotch whisky. It is the oldest legal distillery in the parish of Glenlivet, and the production place of the Scottish whisky of the same name. It is described in packaging and advertising as...
, The GlenrothesThe GlenrothesThe Glenrothes is a single malt Scotch whisky, produced at the Glenrothes Distillery, beside the Burn of Rothes in the Speyside region. The Glenrothes is used in blended scotch whiskies such as Cutty Sark and The Famous Grouse...
and The MacallanThe MacallanThe Macallan is a brand of single malt Scotch whisky first distilled in 1824 at The Macallan Distillery near Easter Elchies House, at Craigellachie, in Moray...
. - HighlandHighland Single MaltsHighland Single Malts are single malt Scotch whiskies produced in the Highland region of Scotland. This categorization includes the whiskies produced on the islands around the perimeter of Scotland , except for Islay...
— some Highland distilleries: AberfeldyAberfeldy DistilleryAberfeldy Distillery is a distillery in Scotland that distills Aberfeldy 12 and Aberfeldy 21 single malt Scotch Whisky .-History:Aberfeldy Distillery, founded by the John Dewar & Sons, Ltd., was built in 1896 and opened in 1898...
, Balblair, Ben NevisBen Nevis DistilleryBen Nevis Distillery is a distillery in Scotland that distills Ben Nevis 10 year old and Ben Nevis 21 year old whisky. The distillery is located at Lochy Bridge in Fort William and sits just at the base of its namesake, Ben Nevis, Scotland's highest mountain, 4,406 feet above sea level...
, DalmoreThe Dalmore Single MaltThe Dalmore is a distillery in Alness, Scotland, located about north of Inverness. The waters of the River Alness , which runs through the village, are used to produce its whiskies....
, DalwhinnieDalwhinnie Single MaltDalwhinnie distillery, in the Highland village of Dalwhinnie in Scotland, produces Single malt Scotch whisky classified amongst the Highland Single Malts. The distillery was founded with the name of the nearby town Strathspey in the late 1890s. The site was chosen for its access to clear spring...
, Glen OrdGlen Ord DistilleryGlen Ord is a whisky distillery in the Scottish Highlands and is the only remaining single malt scotch whisky distillery on the Black Isle. Its principal product is an eponymous 12-year old single malt whisky...
, GlenmorangieGlenmorangieGlenmorangie is a distillery in Tain, Ross-shire, Scotland that produces single malt Scotch whisky. The distillery is owned by The Glenmorangie Company Ltd, whose main product is the range of Glenmorangie single malt whisky. Glenmorangie is categorised as a Highland distillery and boasts the...
, ObanOban DistilleryOban Distillery is a whisky distillery in the Scottish west coast port of Oban. It is one of the few distilleries to have been built, in 1794, before the actual town which sprung up later in the surrounding craggy harbor...
and Old Pulteney.- The IslandsIsland Single MaltsIsland Single Malts is a general term for single malt Scotch whiskies produced on the islands around the perimeter of the Scottish mainland. The exception is Islay, which is considered a separate whisky producing region...
, an unrecognized sub-region includes all of the whisky producing islands (but excludes Islay): ArranIsle of ArranArran or the Isle of Arran is the largest island in the Firth of Clyde, Scotland, and with an area of is the seventh largest Scottish island. It is in the unitary council area of North Ayrshire and the 2001 census had a resident population of 5,058...
, JuraJura, ScotlandJura is an island in the Inner Hebrides of Scotland, situated adjacent and to the north-east of Islay. Part of the island is designated as a National Scenic Area. Until the twentieth century Jura was dominated - and most of it was eventually owned - by the Campbell clan of Inveraray Castle on Loch...
, MullIsle of MullThe Isle of Mull or simply Mull is the second largest island of the Inner Hebrides, off the west coast of Scotland in the council area of Argyll and Bute....
, OrkneyOrkney IslandsOrkney also known as the Orkney Islands , is an archipelago in northern Scotland, situated north of the coast of Caithness...
and Skye — with their respective distilleries: ArranArran Single MaltArran Single Malt is a Single Malt Scotch whisky distilled by the Arran Distillery, Lochranza, Scotland, the only distillery on the Isle of Arran. Arran Distillery was founded in 1995 and is the first legal distillery built on the Isle of Arran in over 150 years...
, Isle of JuraIsle of Jura Single MaltIsle of Jura Single Malt is a Scotch whisky distilled at the Isle of Jura Distillery located on the island of Jura located off the West Coast of Scotland...
, TobermoryTobermory Single MaltTobermory Single Malt is a Scotch whisky distilled by the Tobermory Distillery, Tobermory on the Isle of Mull, a hebridean isle in western Scotland, north from the isle of Islay.-Production and character:...
, Highland ParkHighland Park Single MaltHighland Park Single Malt is a Scotch whisky distilled by Highland Park Distillery, Kirkwall in Orkney, the most northerly whisky distillery in Scotland, half a mile north of that at Scapa. Blackwood Distillery in Shetland presently produces only gin and vodka .Highland Park has performed well at...
and ScapaScapaScapa is a small settlement and a Scotch whisky distillery situated on The Mainland of Orkney, Scotland on the shore of Scapa Flow near the town of Kirkwall. Scapa is the second most northern whisky distillery in Scotland, being a half-mile farther south than Highland Park Distillery.The...
, and TaliskerTaliskerTalisker is an Island Single Malt Scotch whisky produced by the Talisker Distillery, Carbost, Scotland; the only distillery on the Isle of Skye. The distillery is operated by United Distillers and Vintners for Diageo, and is marketed as part of their Classic Malts series...
.
- The Islands
- CampbeltownCampbeltown Single MaltsCampbeltown Single Malts are single malt Scotch whiskies distilled in the burgh of Campbeltown, on the Kintyre peninsula in Scotland. Once a major producer of whisky with as many as 28 distilleries, and claiming the title "whisky capital of the world", production has markedly declined...
, once home to over 30 distilleries, currently has only three distilleries operating: Glen Scotia, Glengyle and SpringbankSpringbank DistillerySpringbank Distillery is one of the last surviving producers of Campbeltown Single Malts. The distillery, located on the southern Kintyre peninsula, produces three distinct types of single malt Scotch whisky.-Brands:...
. - Islay — has eight producing distilleries: ArdbegArdbegArdbeg Distillery is a Scotch whisky distillery on the south coast of the isle of Islay, Argyll and Bute, Scotland, in the Inner Hebrides group of islands. The distillery claims to produce the peatiest Islay whisky and uses malted barley sourced from the maltings in Port Ellen. It is one of the...
, BowmoreBowmore Single MaltBowmore is a distillery that produces scotch whisky on the isle of Islay, an island of the Inner Hebrides. The distillery, which lies on the South Eastern shore of Loch Indaal, is one of the oldest in Scotland and is said to have been established in 1779. The distillery is owned by Morrison...
, BruichladdichBruichladdichBruichladdich Distillery is a Scotch whisky distillery on the Rhinns of the isle of Islay. It is one of eight distilleries on the island, and until the recent opening of Kilchoman farm distillery, the only independent one....
, BunnahabhainBunnahabhainBunnahabhain is a village on the northeast coast of the isle of Islay, which is in the Argyll and Bute area of Scotland, in the Inner Hebrides group of islands...
, Caol IlaCaol IlaCaol Ila Distillery is a Scotch whisky distillery near Port Askaig on the isle of Islay, Scotland.- History :Caol Ila is derived from Gaelic Caol Ìle for "Sound of Islay" in reference to the distillery's location overlooking the strait between Islay and Jura. It was founded in 1846 by Hector...
, Kilchoman, LagavulinLagavulin Single MaltLagavulin Single Malt is an Islay single malt Scotch whisky produced at Lagavulin on the island of Islay, United Kingdom. The whisky has a powerful, peat-smoke aroma, and is described as being robustly full-bodied, well balanced, and smooth, with a slight sweetness on the palate.The standard...
and LaphroaigLaphroaigLaphroaig , is an Islay single malt Scotch whisky distillery and brand name. It is named for the area of land at the head of Loch Laphroaig on the south coast of the Isle of Islay...
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Understanding labels
Like most other labels, the Scotch whisky label combines law, tradition, marketing, and whim, and may therefore be difficult to understand. Because of variations in language and national law, the following is a rough guide:If a label contains the words “single malt” (sometimes split by other words e.g., “single highland malt”), the bottle contains single malt whisky.
"Vatted malt", "pure malt", or "blended malt" indicates a mixture of single malt whiskies. In older bottlings pure malt is often used to describe a single malt (e.g. “Glenfiddich Pure Malt”).
The label may identify the distillery as the main brand or as part of the product description. This is most likely the case for single malt.
Some single malt whisky is sold anonymously or with a fictitious brand name. This can be at the request of the distillery or producer to protect their brand. An example of this is single cask whiskies independently bottled by companies such as The Scotch Malt Whisky Society, who use a numbering system as a part of their agreement with distillers.
This does not indicate quality, but successive bottles may be completely different as each individual cask imparts unique qualities to the spirit. The only reliable way to identify the distillery is to use a reference.
Alcoholic strength is listed in most countries. Typically, bottled whisky is between 40% and 46% abv. A lower alcohol content may indicate an “economy” whisky or local law. If the bottle is substantially over 50% abv it is often marketed as cask strength
Cask strength
Cask strength is a term used in whisky-making to describe the level of alcohol-by-volume strength that is used for a whisky during its storage in a cask for maturation – typically in the range of 60–65% abv....
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A whisky's age may be listed on the bottle providing a guarantee of the youngest whisky used. An age statement on the bottle, in the form of a number, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky. Scotch whisky without an age statement may, by law, be as young as three years old.
A year on a bottle normally indicates the year of distillation and one cask bottling, so the year the whisky was bottled may be listed as well. Whisky does not mature once bottled, so the age is the difference between these two dates; if both dates are not shown and no age statement is provided on the label, the age cannot be known from the bottle alone.