singlemalt

A single malt is a whisky produced at a single distillery using only malted barley as the grain. The term “single” refers to the distillery of origin, while “malt” indicates the use of malted barley rather than other grains. A single malt may be aged for many years in oak casks, and while some bottlings come from a single cask, most are blends drawn from multiple casks within the same distillery.

Definitions and regional variations vary by country. In Scotland, the legally defined category is "single malt Scotch whisky," which must be made from 100% malted barley, distilled at a single distillery, and matured in oak casks in Scotland for at least three years. Other countries use similar concepts but may permit different aging requirements or labeling conventions. The core idea, however, is origin from one distillery and malted barley as the primary grain.

Production basics involve malting, mashing, fermentation, and distillation in copper pot stills, followed by maturation in oak casks. The flavor of a single malt is greatly influenced by the distillery’s methods, the peat level of the malt, the type of cask (bourbon, sherry, wine, or fresh oak), and the climate of maturation. Peated malts impart smoky, medicinal notes, while unpeated malts tend toward fruity or floral profiles. Cask choice and age also shape sweetness, spice, and lingering character.

Globally, single malts are produced by many distilleries beyond Scotland, including Ireland, Japan, and the United States. They are prized for range and individuality, often commanding regional and brand-specific reputations.