Tuesday, January 20, 2009

Single Malt Scotch


THE SINGLE MALT




Order a scotch and water in any pub, and you will more than likely receive a blended whisky. But the true scotch connoisseur will always ask for a single malt, neat, or with a little water. For most scotch drinkers, single malts are the superiors of all scotch whiskies. There are tips and tricks to the distillation process and in the different regions of Scotland the scotch produced has its own distinctive flavor and character unique to that location.
Single malts are distilled from a mixture of water, yeast, and malted barley. Blended whiskies, on the other hand, will combine a single malt with other grain whiskies made from corn, barley, wheat, or malted barley. According to Kristina Sutter, Master of Whisky and On-Premise Rep for Diageo Brands, blended scotch can be up to fifty-percent single malt. A bottle of single malt will also always come from one single distillery. However, ninety-percent of all whisky made in Scotland is used for blends.
Water is the one single ingredient that gives each single malt it’s distinctive character. Water sources differ on the amount of peat, granite, and heather they contain. These factors come together to give each scotch its own uniqueness and flavor.
Kristina says that “some malts contain no peat, and some distilleries have no water source.” Kristina also says that “eighty-percent of the flavor comes from the barrel: color, aroma, and wood used”. She also says that the air has a minor affect. The barrel is used only once for American whiskey, while with scotch whisky, the barrel is used three to four times, or until it is exhausted. A lot of scotch barrels are used for patio furniture after their use.
There are five basic steps in the making of single malts. These are: malting, mashing, fermemtation, distillation, and maturation.
Barley is first screened to weed out any foreign particles, and then it is soaked in water tanks for about three days. Some distillers will then place it on concrete malting floors from one to two weeks until partial germination. This germination process will produce “diastase”, which makes the barley soluble for conversion into malt sugar. The barley has to be turned three times daily during the malting process in order for this to be accomplished. Due to concern for most cost efficient techniques, most distilleries these days will leave the malting process to a separate malting company.
After the barley has been properly malted, it is then heated in a kiln or oven for drying out. This also gives it the color and flavor it is known for. While peat is generally added to the kiln fires during this process to give the malt its smoky flavor, some distilleries have opted for the use of coal or oil in addition to a sprinkle of peat. After the drying process is finished, it is then ground into grist.
Then the grist is mixed with hot water in large circular bins, and mashing occurs. In the mash bin, the starches within the grist are converted into a sugary liquid called wort. This wort is then transferred into the fermentation tanks for further processing.
The sugars produced during the mashing phase are now transformed into alcohol by the addition of yeast into the fermentation stage. The yeast cells act upon the wort’s sugar molecules turning the mix into an alcoholic mixture known as wash. This process takes about two days.
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The wash is now transferred into the first of the stills and the distillation process begins. It is heated until the alcohol vaporizes and travels through the long, crooked neck of the still into a water-cooled, coiled tube where it is collected into a condenser and converted back into a liquid form called low wines. The low wines then flow through cooled pipes into a copper-spirit still. This is the place where the final distillation occurs. According to law, the whisky must be distilled twice.
The now clear distilled spirit is then transferred into oak casks for proper maturation. The alcohol level, at this point in the process, is about 120 proof (60% alcohol), but through the process of oxidation the alcohol content is considerably lowered. While some casks are bourbon-cured, some of the finer single malts come from sherry-cured casks. Matured whisky reaches its fullest potential in about twelve years. However, before bottling, most single malts are diluted with water to help lower the alcohol content to a palatable level usually at an 86 proof (43%). According to Kristina Sutter, the age on the label is the age of the youngest drop in the bottle, and once bottled, the whisky stops ageing.
There are four main areas of Scotland that produce single malts: the Highlands, Lowlands Speyside, and the Islay-Campbeltown area. Each area produces its own distinctive flavors and characteristics in its scotches.
The Highland malts, such as Dalwhinnie, Glenmorangie Clynelish, and Pulteney, have a richer, flowery scent and flavor compared to the Lowland malts.
The fairer Lowland malts are considerably lighter in flavor and appearance and are generally used for blends. Some examples of these lighter scotches are: Rosebank, Glenkinchie, and Bladnoch.
The smokiest, heaviest, full-bodidied single malts hail from the Islay-Campbeltown area. Examples are: Lagavulin, Bunnahubhain, Laphroaig, and Bowmore.
Finally, there are the Speyside malts, which were once considered part of the Highland malts. This particular region of Scotland produces some of the world’s finest scotch whiskies. Some of the more popular and well-known Speyside malts are: Cragganmore, Glenlivet, Glenfiddich, and Macallan. The Macallan is generally aged in Oloroso sherry casks (12, 18, and 25 years). Macallan has a slight vanilla scent and the scotch itself leaves a very pleasant aftertaste.
To truly appreciate a great single malt, it should be savored in a snifter, preferably neat or with a dash of spring water. (For tasting, a four ounce tulip-shaped glass is ideal.) Before rolling the scotch around in your mouth, sniff the bouquet and take in all of its various scents.
Savoring a single malt scotch (in moderation) can be a rich and rewarding experience, especially with good food and good friends!

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