Single Malt Whisky

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Malt Whisky

Malt whisky is made from malted barley and spends a minimum of three years in an oak cask ageing process and can take up to twelve years to be distilled. Malt whisky is produced in small batches by highly skilled masters and spends several years in storage to slowly evaporate and acquire its exquisite flavour.
 

History of malt whisky

According to history, whisky was born in Ireland in 1405. The arrival of a group of monks from the Middle East, who brought with them some stills, gave rise to the first productions and these were so well received that the manufacturing process soon spread to Scotland and in 1494 the English monk John Cor distilled the first malt spirit in the Highlands of that country. Over the years, the process of making has been enriched by the collaboration of different people from countries such as England, the United States, Ireland and Scotland, until they discovered the aroma and flavour contributions provided by ageing time, distillation, and the new blends and versions that can be created by adding new ingredients.

 

Making process

In this section, we will learn about the process of making malt whisky, which goes back a long way and involves only three ingredients: barley, pure water and yeast.

Malting

At this stage, the barley is soaked in water until the roots appear, so that the barley can produce enzymes that will convert the starch in the barley into soluble sugars to produce the alcohol that will form the basis of the whisky. Then, to stop the sprouting, the barley must be roasted in malting houses called kilns, whose smoke will give a peaty flavour to the final product.

Milling

When the barley is ready, i.e. dry and cold, it must be milled to obtain 10% hull, 10% flour and 70% crushed or ground grain.

Mixing

The ground barley is mixed with hot water in a mash tun to produce a sweet liquid called "wort", which is the basis for alcohol. The remaining solids are used to feed the cattle.


Fermentation

The resulting wort is sent to fermentation tanks where yeast is added to convert the sugars into alcohol. This process takes a minimum of 48 hours at a temperature of between 16 and 34ºC. The result of the fermentation is called "wash" and is very similar to a beer.
 

Distillation

The wash obtained from fermentation is distilled twice in copper stills, the shape of which also determines much of the aromas and flavours of the whisky. The first distillation will produce a liquid called "low wines" which is used to produce spirit and only a small fraction of the second distillation is used by the master distiller to produce the whisky which will have the quality and flavour that distinguishes it.

Casking

Now it's time to prepare the casks in which the whisky will be aged. The casks used in both Ireland and Scotland are made of American, European or Japanese oak. These casks may have previously contained other whiskies or sherries, rum, beer or other beverages.

Ageing

When all the liquid is inside the casks, they are transferred to storage houses where they will remain for a minimum of 3 years and after this time the liquid contained in the casks can be called "whisky".

When the ageing time is over, the selected casks are emptied and the liquid is filtered to remove any remaining residue and poured into large casks so that the mixture can be homogenised before bottling. The time spent in the barrels ranges from 1 to 6 months.

Bottling

Before the whisky is bottled, the alcohol content is reduced and then filtered and finally bottled using special machinery that fills, seals and labels each bottle.

 

Types of Malt Whisky

Malt whiskies can be classified into two groups, according to the origin of the malt:

Single Malt

A whisky made exclusively from malted barley at a single distillery, ensuring the homogeneity of the product.

Vatted Malt

Also known as pure malt. It is the result of a blend of whiskies from different distilleries, but contains only malt.

 

Recommendations for enjoying a Malt Whisky

A great Malt Whisky is best served neat and at room temperature to enjoy its exquisite aroma and flavour to the fullest, but there are those who like to add a few drops of water to dilute it and thus better appreciate its characteristics and nuances, or the classics, who prefer to enjoy it "on the rocks".

 

Brands of Malt Whisky

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