About Signatory
Scotch 101
What is single malt?
It is the product of one single distillery, made using one grain
(malted barley) and distilled only in Scotland.
How is single malt produced?
It begins by soaking barley in water to start germination, usually
about 9 days. Afterwards, milled malted barley is cooked about
eight hours to release sugars. The liquid that is drained off
is called the “wort.” It is pumped into the “wash
back,” yeast is added and fermentation will be completed
in two to three days.
What about distillation?
Single malts are distilled in “pot stills,” which are
round copper kettles with a condensing stack. Most malts are often
distilled two to three times.
How are malts aged?
Single malts are aged in wood casks. Most casks are used for several
fills. Wood is absorbed, enhancing the flavor. The three types
of casks used to age single malts are a “Hogs Head,” which
holds about 250 liters, a “Sherry Butt,” holding
about 500 liters and the “American Bourbon Barrel,” topping
off at around 180 liters.
How does age affect scotch?
Malts must legally mature three years in the cask. They begin to
achieve some complex flavors at about five to six years and begin
to reach their peak at 12 to 15 years. During the aging process,
the casks lose volume, usually 5% the first year and 2% per year
thereafter. The evaporated whisky is often referred to as “the
angels share.” Thus, the older the whisky, the more expensive
it becomes because of the volume lost.
How do the locations influence the malts?
Highlands: It is difficult to generalize a profile of style because
of the vast area, but highlands tend to be more full-bodied and
flavored with less peat and more malt taste.
Lowlands: This area is in the south on the English Border. The
style is lighter, fruitier and dryer in style.
Islay: The Islay is famous for its peaty, salty, iodine-like style.
Islands: Again, because of the vast region, it is difficult to
generalize. But because of the location to the ocean, they tend
to have a “salt sea air” taste that will be accented
by peat depending on the distillery.
Campbletown: These few malts are slightly peated and smokier than
the flavors of the Highlands.
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