scotch whisky's finest

Single Malt Scotch Overview Scotch whisky is called Scotch whisky for a few reasons. One, is that it meets the quality standards of Scotch whisky authorities and secondly, because its from Scotland!
Just like Champagne is called champagne because its a particular region from France similar wines from other regions are labeled as „sparkling wines.
Scotch whisky is divided into two main parts:
- Blended
- Single Malt
Areas of Scotch Whisky:
- Highlands
- Lowlands
- Islay
- Speyside
Production of Scotch whisky

Malt (i.e. Barley, Wheat, Corn or Rice) is roasted added to water. Yeast is added, fermentation begins. The mixture is then filtered and distilled. Once distilled it is then added to oak barrels to age for a minimum of twelve years.

Since it is blended it means that the whisky is a blend from different distilleries.
And the malt used can be barley, corn or wheat.

Single Malt Scotch Whisky Single Malt means that it is made from
I had to opportunity to visit the Glenfiddich and The Macallan. It was a great experience and something I will never forget.
Barley only and its from one distillery. For example, Glenfiddich is a Single Malt Scotch whisky. It means that they use barley as their malt and do not blend whiskies from other distilleries when bottled.

„Glenfiddich means Valley of the Deer. If you notice the label on a Glenfiddich bottle it bears the image of a proud and confident Deer.

The distillery takes great pride in making this single malt and have over 8 staff members that have been working with the William Grant family each for over 45 years.

The Glenfiddich has many vintages. The first and the most common is the 12 yrs old. Others include 15, 21, 30, 40, 50 yrs old.
Production of the Glenfiddich - 6 tons of barley is malted. Meaning the barley is added to water, then allowed to germinate and then dried off.
- Barley is then mashed into powder form
- It is then added to 30,000 liters of water
- Yeast is added and fermented for two days.
- It is then distilled.
Distillation is a two step process. The first distillation yields alcohol of 21% which is called „low wine. This low wine is further distilled. The yield ranges from 78% to 62 % alcohol. Fine cut is 68% to 72 % which eventually is matured is oak casks. The reminder is added to the low wine and the process starts all over again.

- Aged in oak casks
- Bottled
Every year the whisky stored in oak barrel looses 2% alcohol by volume. This is because of evaporation and the oak soaking in the whisky and imparting flavor. In Scotland this loss of alcohol is known as Angels share.