A blended whisky is made when different kinds of whisky are mixed together, typically mixing a 100% malt whisky, with another derivative, which will often be created using different grains and other ingredients to the purer malt. It is not unusual to have anywhere from 15 to 40 different single malt whiskies and grain whiskies in a blended whisky.

Because of blending, it is possible to take several inferior tasting whiskies and come up with a unique whisky blend that is better tasting than any of the individual whisky types it contains. Distilleries can take years acquiring the art of a blended whisky which contains malt and grain whiskies that complement each other and have a unique and palatable taste.

Blending is an art which may involve experimentation to achieve the best flavouring. Blending in no way dilutes the whisky, in fact additional flavour can be achieved through the aging time and type of wood used for the aging cask. It’s important to note that in Scotland, whisky must be aged at least 3 years before it can be classified as whisky. It’s not unusual for some whisky to be aged for more than 20 years, which adds to the flavour, much the same principle as wine.

A single malt whisky is considered the best by purist whisky drinkers and a blend is considered inferior, since blended whisky uses other ingredients which act as fillers for flavouring. Grain alcohol is an ingredient on any bottles that are “blended whisky”, as opposed to “blended Malt whisky” or vatted malt, which means that it is a blend of only malt whisky, in different formulations. Typically, blends may have 65 to 85% grain whisky and 15 to 35% malt whisky.

It’s not unusual to have blended whisky that has a sweet taste of honey, a smoked flavour, a fruity flavour or something else entirely. Many whisky drinkers actually prefer blended whisky because they are sometimes smoother and have better flavours. Blenders also may mix caramel in for colour uniformity.

In blending, the grain whiskies are neutral and the single malt whiskies are what might bring the flavour. Certain malt whisky, such as Island or Islay malts have a spicy rich flavour, while Speyside malts may have a smoky, fruit, apple or sherry character.

Once a successful blend of whisky has been achieved, the blender has to determine demand in the future and has to decide when the different single malt whiskies will be ready to use in a blend versus grain whiskies. In other words, flavour enhancement can come in varying ages, where some might peak at 5 years and others might take 10 or 12 years.

Once they have reached maturity, they will be mixed in a blending vat and returned to the aging cask for the flavours to mingle for months, in order to improve flavor; although there are some distilleries that bring them together in the bottling stage. The process of combining malt whisky with other malt or grain whisky is known as vatting, which is why you may hear blended whisky also referred to as vatted whisky.

Blended whisky is a certain recipe of different whiskies that have a distinct taste, and most whisky drinkers tend to stick with certain blends, once they have found the one they prefer most.

One of the more intriguing aspects of bourbon’s revival is the way in which its stubborn old guardians have been proved right. None more so than Wild Turkey’s Jimmy Russell. A glance at the Wild Turkey distillery confirms that this place doesn’t abide by convention.

As other firms are tidying up their plants, the iron-clad, black-painted Wild Turkey sits teetering on the brink of a gorge, steam rattling out of various chimneys. It is one of those places which feels alive, as if the plant is humming with the measured rhythm of the staff. And, overseeing it all, is the avuncular Jimmy.

Take a walk with Jimmy through his distillery – it may be owned by Pernod-Ricard, but this is Jimmy’s place – and it comes alive. The swirl and changing colours of the ferment; the wheeze, hiss and whistle of the still – these are not inanimate functions, but part and parcel of a creative, living process.

No surprise, then, that he’s a firm believer in the human touch. ‘People are one of the most important things in making bourbon,’ he says. ‘It’s people who are doing the work here, people with generations of experience. All these proud people feel that Wild Turkey is part of them’.

He talks of understanding the meaning in the weird music of the still. ‘You have to have a stillman there, watching and listening to it. The sound tells him what is going on. We can hear a funny noise and know what’s happening. You can’t have that hands-on control with machines’.

Jimmy is no technocrat. His pride in his distillery and his whiskey springs from the heart. ‘There are things which you cannot prove scientifically. You can’t prove why copper works better than stainless steel, but you sure can taste the difference. So, for me, making whiskey is a craftsman’s process, an artistic process if you like. That artistic element is coming back as bourbon’s image improves, and small batch and single barrel brands appear. People are coming back to an old-fashioned way of making whiskey and old-fashioned flavours’.

This belief in flavour is a crucial factor in making Jimmy’s the tastiest bourbon of all. “Old-fashioned’ is often used in a derogatory sense, but when distillers such as Jimmy Russell use the term, they’re talking of a style of bourbon made before the ‘light is right’ brigade began to throttle the industry to death. These days, people like him have been vindicated, as the whisky-drinking world (re)discovers flavour and complexity. They wanted us to go lighter and lighter, but we never did change,’ he smiles. ‘You’ll see more and more flavoursome, top-end bourbons in the future: but we didn’t have to change anything, we were already there!’

Everything in the production of Wild Turkey is done to maximize flavour. The mashbill is heavy on rye and barley malt, it’s distilled to a lower proof than any other bourbon and aged for longer than average. Jimmy also insists on using ‘the old, natural ageing process’, by rotating the barrels in the warehouses – taking the barrels from the hot top floors and replacing them with those that have started on the cool lower floors. It gives a more even maturation profile for the Wild Turkey brands, though it’s the middle floors which provide the whiskeys that go into the small batch Rare Breed and single barrel Kentucky Spirit.

Superb though they are, it’s Wild Turkey 101° proof, 8-year-old which defines top-end bourbon. Uncompromising yet charming (like Jimmy himself), the fact that Hunter S. Thompson rates it as his favourite bourbon is no surprise, and speaks volumes about what to expect.

TASTING NOTES

Wild Turkey
80°proof Big nose, mixing geranium orange peel and dark fruit. Some smoke on the palate, which is rich with light cinnamon/perfumed notes, then a crisp vanilla/toasty finish. Solid stuff. ***

Wild Turkey 8-year-old
lOTproof Wonderfully rich and complex nose of acacia honey, caramelized fruits/creme brulee, faded roses and dried spices. Starts sweetly then sits heavily in the mouth. Hugely rich, mixing tingling sweet spices, honeyed fruits, vanilla and some red fruit. Succulent, and a meal in a glass. * * * * *

Wild Turkey Rare Breed
108.6°proof Slightly sweeter than the 8-year-old 101 °: more barley sugar/candy notes. Big and honeyed, with a light floral lift. Lovely mix of roses, fragrant spice, plum, nectarine and cigar box. A slow, soft start in the mouth, then a lift of charred wood, honeyed wood and a mix of chocolate and lemon on the finish

Malt Whisky is made from a type of malted grain and it comes to the market as Single malt whisky or double malt whiskey which is also called vatted malt. These single malt whiskies are the best since it uses a single type of malt as it sounds. Double malts are not as expensive as single malt whisky, but they use multiple malts and produce a blend. 

The ingredients used to make malt whisky are water, barley and yeast. The production starts by mixing the barley with water and it is kept for some time to allow germination. The enzymes which are released in the malting process assist in breaking down the starch in the grain and result in converting them to sugars. Once the germination is complete the malted barley is dried. Famous distilleries such as Balvenie, Glenfiddich, Bowmore, Springbank and Highland Park have their specialised malting but produce only a small quantity. 

Next, the malted grain is carefully examined for any stones or other elements before they are milled. The malt goes through the milling machine and leaves the powdered grain at the bottom of the milling machine. This powdered dust which is called the grist is then mixed with hot water. The grist gets mixed with water for about 6 hours, until it produces a thick porridge. The moisture, the heating and the movement then extract the sugars or maltose from the grist which is now called wort. Next yeast is added to the wort in a large container or a vessel which is made out of stainless steel. These large vessels usually contain thousands of litres. When yeast is mixed it feeds on the maltose and transforms it to crude alcohol. 

The crude alcohol which contains a very low strength of alcohol next goes through boiling. The vapour is collected in a container which is submerged in cool water so that it gets back to its liquid form. This liquid gets distilled about twice or three times which finally contains 60 to 70% of alcohol. This new spirit is then stored in oak casks until it gets matured. The longer it is kept, the more flavour from the wooden cask it contains. For best results the newly malted whiskey is kept for a minimum of three to four years. Finally the malted barley produced at a single distillery is named as single malt whiskey while others will be called vatted malt, pure malt, double malt or blended malt. 

Malt whisky should be stored in a cool place, away from direct sunlight or heat in order to avoid evaporation. It is advised that the corked bottles should be stored upright to avoid contact between the cork and the spirit, since the taste of the alcohol can be ruined by mixing with the cork. 

Each malt whisky is different in its taste from the other and today there is a wide selection of malts in the market. Some people are obsessed with collecting whiskies such as Highland malt whiskey which range from more fragrant malts such as Glenmorangie to Talisker or Lagavulin. Although malt whiskey comes with a price today people are willing to spend more money for a good malt whiskey.

Introduction: Canada’s whiskies are made from blends of different grains, the greater proportion of each brand on an original mash that combines rye, corn and malted barley. They nearly always contain some spirit, however, that is produced entirely from the heavier tasting rye, but it usually accounts for less than a tenth of the final blend. As a result they have the reputation of being among the lightest classic whiskies of all, even more so than the triple-distilled Irish.

History: The whisky industry in Canada dates back only to the last century, when it arose as an offshoot of the agricultural production of grain. It was quite common at one time to pay the millers in kind with some of the grain, and distillation has long been a traditional way of using up surpluses the world over. The earliest producers—and, despite the country’s size, there are still only a handful—were Hiram walker, Seagram’s and Corby’s, all in the province of Ontario.

The continuous process, in gigantic column stills, conducts distillation. Different spirits produced from different mashes, or fermented from different yeast strains, are painstakingly blended by the distiller- before the maturation in some cases, afterwards in others, All whiskies must be stocked at least for three years in the barrels, which are of new wood, but there is noble tradition of aged products in Canada for that are 10, 12 even 18 years old in release. As elsewhere, the standard blends are sold at 40% ABV, but speciality aged bottling may be somewhat stronger.

The speciality of Canadian whisky is that the regulations permit the addition of a tiny quantity of other beverages, such as sherry or wine grapes or other drinks made from other fruits. While this may account for no more than a hundredth part of the finished product, it makes its presence felt in the fleeting suggestion of fruitiness in the flavours of some whiskies.

Most of the distilleries are situated in the eastern province of Ontario and Quebec. The leading label is Hiram Walker’s Canadian club, which was first blended in the 1880’s and is supported by the Burke’s and Wiser’s ranges from Corby’s McGuiness’s Silk Tassel, Alberta Springs and Seagram’s Crown Royal.

Interestingly, whisky means the water of life and it is no wonder then that a lot of individuals get hooked in this spirit. Whisky is actually made from fermented grain and allowed to stay in a wood barrel for some time to work its wonders in the palate. While it is not clear where whisky manufacturing first started, it is being made in different parts of the world now and enjoyed by millions worldwide.

Meanwhile, whisky is typically bottled in glass containers, as the material doesn’t tend to react or affect the taste of the aged spirit. These days, technology has improved and distilleries now use equipment that can make as many as 400 bottles in just one minute. Here, the whisky bottles are sanitized, filled up and securely covered until they are ready to be shipped to the shops.

Consequently, whisky and whisky bottles have become an attractive collectible for some individuals, some whisky collectors claim that this pursuit could be just any hobby. What makes it fun is that the collection never stops because it continues to grow and is never really completed. While there are those who accumulate them after choosing a favourite among the ones that have been tasted, there are also those who collect them as an investment.

Claive Vidiz is a Brazilian whisky collector who has the widest number of items in his possession. He has 3,384 whisky bottles that he has gathered from all over the world. These are composed of the well-known varieties as well as the most unique ones. Strathmill single malt and Dimple Pinch Scotch whisky is some of his priceless collections.

Meanwhile, there are also whisky collectibles that are not meant to be opened nor tasted. These collectibles come in different measurements, some come in mini 2 ounces or less while others are packed in gallons. The most collectible whisky decanters though are those that have been released as limited editions. Because these bottles are made for a short period of time, they are made on special occasions such as the anniversaries of distilling companies; needless to say they are made to be rare and extraordinary.

While the value of these limited edition whisky collectibles can rise up over time, not every one of them does so, some even tend to get lowered in price. The law of supply and demand mostly dictates the success of these investments. Aside from the limited editions, other collectors opt to get into specialization and collect every single item that is manufactured by a preferred whisky maker. Another exciting alternative is to watch out for a series of whisky collectibles.

Whether the collectible whisky item is meant to be preserved or not, making an array of whisky set is a worthwhile endeavour. Whisky collectors become like archaeologists who protect the spirit legacy and allow it to be enjoyed by the next generation.

Lastly, distillers themselves get encouraged to manufacture quality products by the enthusiasm that whisky collectors have shown.

I am not pretending to be an authority with 40 years knowledge of the whisky business but I do remember in my younger days enjoying from time to time a malt whisky.  I also new by choice I’d ask for a malt, though never quite sure why.

I’ll try and provide a simplistic view of what and why a malt whisky is a fine whisky and with Scotland having in the order of 140 distilleries producing one or more whiskies then I must confess I tend to think of a malt as fine Scotch whisky.

Generally speaking people mean a single malt whisky when they refer to a malt whisky and this is because the malt whiskies are distilled in distilleries which usually only produce one whisky.  It is possible to have more than one brand of whisky from a distillery and this can be attributable to a number of factors.  For example a distillery may have a single malt whisky which is a mere 10 years old and then another brand name which is matured for a full 20 years.  Similarly the unique flavour of a fine whisky is as much about how the whisky is matured and stored and specifically the history of the casks that are used.  The Benriach distillery, for example, produces several brands and they are a mix of age and the casks that have been used.  Benriach specifically refer to whisky being matured in originally American oak casks and then finished either in casks having been used for storing sherry, port or dark rum.  In all these cases the actual distillation process may have been the same but how the fine whisky is stored and for how long are the key factors to the product which is eventually consumed and enjoyed.

The ingredients of a fine malt whisky.

Almost all malt whiskies and made by malting barley gain (though rye grain can be used).  The barley, yeast and water are the only ingredients used in the production of single malt whisky.

In the first instance the barley used is malted, which means, it is soaked in water for a few days. This malting or soaking process is the start of the germination process which leads to the natural starch being converted to a fermentable sugar.  This process is then stopped and the malted barley is dried.  Eventually the dried and germinated malted barley can now be ground or milled to produce something which the industry calls a grist.  From here the grist is combined with hot water to remove the sugary liquid which is called a wort.  This wort will now have the yeast added.  This where the first alcohol is produced and anyone familiar with brewing beer will recognise this process as both are very similar until this stage.

The next stage is where beer making (brewing) and whisky making (distilling) differ because the wort liquid is then distilled which means it is heated to boiling point such that the alcohol boils away but is captured on the cooler condensing surfaces and the alcohol is collected.  This distillation initial process produces a relatively low alcohol strength liquid so the process is repeated (and sometimes a third time) until such time as a liquid is produced which is typically two thirds alcohol by volume.

These are the initial processes of making a scotch single malt whisky.  Note it is not a scotch whisky for another year or two yet!

Scotch Whisky is whisky, which has been distilled and matured in Scotland. Irish Whiskey means whiskey distilled and matured in Ireland. Whisky is distilled in Scotland from malted barley in Pot Stills and from malted and unmalted barley or other cereals in Patent Stills. The well-known brands of Scotch Whisky are blends of a number of Pot Still and Patent Still whiskies. Irish Whiskey distillers tend to favour three distillations rather than two, as is general in Scotland in the case of Pot Still whiskies and the range of cereals used is wider.

As regards Bourbon Whiskey, the United States Regulations provide:

1. that Bourbon Whiskey must be produced from a mash of not less than 51% corn grain;
2. that the word ‘Bourbon’ shall not be used to describe any whiskey or whiskey-based distilled spirits not produced in the United States.

Rye Whiskey is produced both in the United States and Canada but the name has no geographical significance. In the United States, Rye Whiskey by definition must be produced from a grain mash of which not less than 51% is rye grain. In Canada, there is no similar restriction. The relevant Canadian Regulation states: ‘Canadian Whisky (Canadian Rye Whisky, Rye Whisky) shall be whisky distilled in Canada and shall possess the aroma, taste and character generally attributed to Canadian Whisky.’
Canadian Whisky is in fact often referred to simply as Rye Whisky or Rye.

Alcohol, malted or not, made from grain which is produced in Scotland is called WHISKY, while it is called WHISKEY if it is produced in USA or Ireland. American whiskey is called Bourbon and is made from grain. Bourbon is at least 51 per cent corn or maize. Scotch whisky is generally double distilled, while Irish whiskey is generally distilled three times. Wheat whisky is the rarest whisky. Rye whiskies are mostly popular within the US. Scotch whisky is whisky that has been distilled and matured in Scotland for at least three hours in oak casks.

Single malt is so-called because the malt comes from a single distillery. It is a whisky refined by a single distillery, using malted barley as the only grain ingredient. Each distillery has its own distinct taste, flavour and style and single malts bear that. Some world-renowned single malts are Glenfiddich, Glenmorangie, Glenlivet, Glenkinchie and if you move into the rare varieties, PortEllen, Dalmore,Glenfarc las,IsleofJura, Knocdhu,Lagavuli n,Laphroig, Macallan, Oban,Taliskar, Cragganmore. Enjoying a single malt is a connoissseur’s job and you have to learn to be one. A single grain, as distinct from a single malt, is a grain whisky made at one distillery, while the single malt is made with barley.

Blended whisky is a mixture of single malt whiskys and ethanol derived from grains. Developed for those who could not stommach the strong taste of whisky, it is a combination of malt and grain whiskys. First distilled and bottled by Andrew Usher in Edinburgh in the early 1860s, it turned out to be softer, lighter and more palatable. The character of the whisky is determined not only by the proportions of malt and grain whisky, but also by the ages of the individual whiskies and the manner in which they are combined to bring out the finest qualities in each other. Most whisky drunk across the world is blended whisky. Famous Grouse, Bells, Teacher’s, Whyte & Mackay and Johnnie Walker are a few that are well-known.