🥃 Single Malt Scotch Whisky

Single Malt Scotch Whisky is Scotch whisky distilled at a single distillery from nothing but water and malted barley, with no other cereals, and only in pot stills. That is how the Scotch Whisky Regulations 2009 define it; like any Scotch, it is matured for at least three years in oak casks of up to 700 litres.

The raw materials are just malted barley, water and yeast. Ground malt is mixed with hot water in a mash tun; only the malt's own enzymes may turn the starch into sugar, and adding others is banned. Yeast ferments the wort, and the wash is usually distilled twice in copper stills, first in a larger one, then in a smaller one. Only the heart of the second run goes into cask.

Before filling, the spirit is usually reduced to 60–70% vol. It may be matured only in Scotland, in new oak casks or casks that previously held wine, beer or other spirits; on average about 2% of the spirit evaporates each year. Some whiskies are finished: after 12 years in an ex-bourbon cask they spend extra time in a sherry or port cask.

If the malt was dried over a peat fire, the whisky has a smoky, peaty aroma, and the distiller decides how strong it is. The region of distillation may precede the category name: Highland, Lowland, Speyside, Campbeltown or Islay. Since 23 November 2012 single malt may leave Scotland only in bottles labelled for retail sale.

Why it matters to you. “Single malt” guarantees one distillery, malted barley only and pot stills, but not a single cask or quality. The age on the label is that of the youngest whisky in the bottle. A dark colour proves nothing: plain caramel E150a is allowed. The words “pure malt” are banned on Scotch. WHO: no amount of alcohol is safe.