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.

The art of making perfectly amalgamated whisky dates back to the ages of the monks in the 15th century. The delicate whiff of the blended whisky has never been explained clearly even today.

“Beatha” an ancient term, which is a Gaelic language for the Latin “aqua vitae” or as, termed “water of life” that was tarnished to “usky” in the 18th century and then transformed to “whisky”.

Making of whisky:

1.Malting: barley is first drenched in water and then spread out on malting floors to sprout. For the prevention of heat build up it is turned up on a regular basis. In the earlier times the barley was tossed in the air by placing barley on the wooden shovels in malt shed flanking to the oven.

During this process the enzymes get activated. The starch is converted into sugar while mashing takes Place. The germination takes place after 6-7 days and then it is called green malt. After the germination is over the green malt goes to the furnace for drying. To keep the enzymes the temperature should be below 70 degree Celsius. To convey flavor from the smoke peat may be added to the fire.

2.Mashing: In this process malt is pulverized into grist and hot water is added to extract the sugar. In 3 stages water will be added starting at a temperature of 67 degree Celsius and rises up to the boiling point.

In a large stainless kettle the extraction takes place, and is termed mash, which is then stirred helping it to convert from starch to sugar. When mashing is done the sweet sugary liquid is formed.

3.Fermentation: The sugary liquid is cooled in this process and is pumped back to washbacks. Sugar is a feeder to the living yeast, which as a result produces alcohol and other compounds called congeners that take out the flavor of the whisky.

Wash froths are produced viciously along with carbon dioxide. After the fermentation the wash generate 6-8% alcohol.

4.Distillation: The alcohol is estranged from water by distillation process. The wash is distilled two times. And other residue will include yeast and pot ale; these residues are also used for cow feeding.

The distilled wash is known as low wines, containing about 20% alcohol content. Then it goes to the spirit still for another distillation. In the spirit receiver only 60% alcohol is collected.

Maturation: Whisky at a matured level becomes smooth, flavor enriched, and achieve a golden flavor from the oak cask. And the other restrained compounds enhance whisky’s idiosyncratic flavor.

The law allows whisky to mature for 3 years as a minimum time. But all single malts are stored in the wood from 8-15 years. The evaporation is allowed for a maximum of 2% from the oak cask strictly controlled by customs and excise.

Bottling: A bottle of malt whisky may only contain whisky distilled from malted barley. Vatted whiskies are those that are produced at more than one distillery. It can be also termed as blended malt or pure malt. Blended whisky can be made by mixing single malt with gram whisky. Single malts are either bottled by the distillary or by an independent bottler.

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.