Whisky Production: How is Single Malt produced?

At the Whisky production, especially with Scotch Whisky from Scotland, we fundamentally differentiate between two categories: Grain Whisky and Malt Whisky. When these types are married, a Blended Scotch is created. If a distillate from only one distillery is bottled, it is referred to as a Single Malt or Single Grain whisky.

Blended vs. Single Malt Scotch: The Art of Whisky Making

Although Blended Scotch dominates in terms of quantity, Single Malt is considered by many to be the noblest form of Whiskey production. The production is characterised by a high proportion of traditional craftsmanship, which clearly distinguishes it from industrially produced grain whisky.

The starting material: What is whisky made from?

The question „Whisky is made from grains such as barley, corn, rye, and wheat.“can be answered very precisely for single malt: only for its production may exclusively Barley to be used. This raw material goes through several crucial stages:

Malting The barley is steeped so that the starch it contains is converted into sugar.
The malting Heat is supplied to stop the growth of germs. Peat is often burned in this process, which gives many Scottish whiskies their characteristic smoky aroma.

This process is the heart of the classic Whisky production and significantly determines the later flavour profile in the glass.

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Alcoholic Fermentation: A Key Step in Whisky Production

After the grain has been malted, it is mixed several times with warm and hot water in large mash tuns. This water-malt mixture is then transferred to wash tuns, where yeasts are added. The yeasts and enzymes from the malting process ensure that the sugar is converted into alcohol and CO2.

Fermentation in the Scotch Whisky Production is similar to brewing beer. In whisky production, however, the fermented mash usually has an alcohol content of around 8 % – though this intermediate product does not yet taste like beer.

The Distillation: How Single Malt is Made

A crucial feature of Whiskey production Of single malts, the use of traditional copper pot stills. This process almost always takes place in two runs:

First Distillation (Wash Still) The result is a distillate with an alcohol content of approximately 25 % vol.
Second Brand (Spirit Still): Once the heads and tails have been separated, the result is „New Make“, a clear liquid with an alcohol content of approximately 72 % vol.

The shape of the distillation kettle and the duration of the distillation significantly influence the later character of the distillate.

Which production step has the biggest influence on the flavour?

Interestingly, all previous steps of the Whisky production only about 25 percent of the final taste. While the origin of the barley or the choice of yeast strains play a secondary role, another factor is crucial: cask ageing.

Maturation: The Heart of Whiskey Production

Maturation in oak casks is the most important factor in shaping the whisky’s character. Once the new make has been distilled, it is usually diluted to 63 % vol. – the optimum strength for ageing in wooden casks.

In Scotland, the use of predominate American white oak barrels, in which Bourbon whiskey previously matured. However, other cask types are also gaining traction in the Whisky production meaning

Sherry casks Lends dark fruit notes and sweetness.
Wine and Port barrels Provides complex flavour profiles.
Finish: Many whiskies are first aged for years in ex-bourbon casks and then receive a „finish“ in sherry or wine casks.

During storage, the barrel loses about two percent of its contents annually to evaporation – the famous The Angel's Share (A drink for the angels). At the end of the Whiskey production The product is often diluted with water to drinking strength (usually 40 % or 46 % vol.) or bottled directly at cask strength.

All you need to know about the traditional production of Single Malt Whisky.