Whiskey is strong drink. It is made from natural cereal crops, yeast and water, kept in special barrels. Only three countries produce this drink: Scotland, the USA and Ireland. The most popular is Scottish. Many people confuse and blended, we will try to understand this problem and consider each type of Scottish elixir.

Varieties of Scottish drink

There are three varieties:

• malt;
• grain;

Production technology

Malt whiskey

Barley is used for production. The barley is carefully sorted, cleaned and dried. Then soak in water. The water must be saturated with oxygen. The soaking process ends when the grains begin to dry the barley, the temperature should be 65 degrees. Drying takes place in a special room where the grains are smoked using peat. This produces malt, which is then ground and mixed with hot water. Cool and add yeast to the solution. The fermentation process begins and lasts 3 days. The result is “wash”, which is subjected to double distillation(12 hours). Water is added from the source to reduce the strength of the drink. Aged malt in oak barrels. The aging period varies, but not less than 3 years. The following varieties are distinguished: cask (from different distilleries) and single malt (produced by one distillery).

Grain whiskey

The raw materials for the production of grain whiskey are cereals (wheat, corn). This type of whiskey is distilled only (continuously). It is much softer than malt and is, one might say, a technical raw material that goes into the production of blended malt.

Blended whiskey

For production, two types are mixed: malt and grain. Blended whiskey is the most advertised drink that combines flavors different varieties. It is divided into 3 types:

• standard (components are aged for at least three years). The most famous blends are “Johnnie Walker”, “Ballantine’s”;
• "de luxe blend" class. This type last for about 12 years. Popular brands: “Chivas Regal”, “William Lawson”;
• premium class. The blend is aged for more than 12 years. Famous brands: "Macallan 1926", "Dalmore 62".

Blended whiskey is on the list of the most expensive elite drinks in the world. Blended varieties make up the majority of sales, but single malts are attracting more and more buyers' attention.

So, as we see, single malt and blended whiskey are completely different drinks, but both varieties are exquisite.

How to use it correctly?

Blended - a royal drink. Drink from two types of glasses: tulip-shaped (to appreciate the color, taste and aroma of the drink) and wide with a thick bottom (to mix with water, cola, vermouth). The Scots prefer to drink whiskey according to the 5 “S” rule: inhale, admire, savor, dilute, swallow. The temperature of the drink should be about 18-21 degrees, at this temperature the bouquet of aroma is revealed. If you are just about to plunge into the world of whiskey, then you should start with blended whiskey!

Hello friends!

It's time to tell you what blended whiskey is, why each variety has an individual taste and aroma, and how it differs from single malt.

As you already know, whiskey drink is made from barley and grain malt, and - from corn grain. When whiskey is only barley based - this is the view. And when distillation products are mixed in a drink different types basics - the drink is called blended. In English - Blended whiskey, that is, mixed whiskey.

Any blended whiskey contains a certain proportion of malted barley. It can range from 10 to 60%, and the higher this percentage, the more noble and valuable the drink is considered. At the same time, one blend can contain from 15 to 50 varieties of malt whiskey.

The rest can be made from fermentation and distillation products of various grain crops: wheat, rye, corn. As a rule, there are no more than 3-4 of them. Grain spirits are of lower quality than barley spirits - and this difference from single malt and multimalt varieties is often cited as an argument by lovers of pure barley whiskey lower level blend.

At the same time, the blended drink has a stronger aroma and aftertaste. Fans of single malt varieties sometimes even call blends cologne. For which they receive in response the words that barley drink– as bland as regular vodka, tinted with tea. In general, there are no comrades according to taste, as they say.

How a whiskey blend is made

The first blended scotch was Old Vatted Glenlivet, made by Andrew Usher in 1853. And in 1860, the House of Lords at the legislative level approved the rules and technology for making the drink by mixing. Violations were severely punished, including loss of license and imprisonment. By the way, this law is still in effect unchanged.

Depending on the proportion and qualities of the ingredients, it is created unique taste, color and aroma of each brand of blended whiskey, the recipes of which are kept in great secret.

Each distillery in Scotland and other places of production has its own technology and recipe and carefully adheres to it so that the final drink has its own signature qualities.

The production technology at the first stage is completely similar to the production of single malt varieties: barley goes through the process of malting, fermentation and distillation. The same applies to grain crops. The resulting alcohols are mixed in strict proportions - and the drink is sent for aging.

By the way, manufacturers call this process “wedding” and can last from several weeks to 8 months, depending on the category of the resulting drink.

Whiskey in different price categories

• standard blend (regular mixing);
• de luxe blend (elite mixing);
• premium (premium class).

The cheapest brands of standard blend contain no more than 20-25% malt alcohols, the rest are grain alcohols. They are mixed in glass vessels, kept for a day, stirring constantly, and then placed in oak barrels for 4-5 weeks.

For this purpose, barrels that have previously been used for aging high-quality varieties can be used. Alcohols must have a preliminary aging of at least 3 years. The most popular and high-quality standard blends are Johnnie Walker Red Label, Ballantine’s, and Dewar’s.

Blended whiskeys in the de luxe blend category contain from 35 to 50% malt varieties aged for 10-12 years (the age of the “youngest” of them is indicated on the label). To obtain the final result, the blend is kept in new oak barrels for at least 6 months after mixing.

The most valued brands are “Chivas Regal 12 years old”, “Johnnie Walker Black Label”, “William Lawson” and the American product “Dewar’s Special Reserve”.

Premium class whiskeys consist of 55-60% barley spirits, aging in oak barrels (only sessile oak). Aging time: minimum 12 years. The more, the more expensive the drink.

But there is another option for blended whiskey - on tap. This is the so-called supermarket variety. They are diluted at the distillery to the desired condition and delivered to large retail chains in tanks, where buyers can buy at more affordable price from 100 ml to several liters.

According to experts, the quality of these drinks is quite good, differing little from bottled drinks. The manufacturer stipulates that the seller is not able to do anything with the contents of the tank, that is, dilute it or add cheaper alcohol.

Now you know what blended whiskey is and what the difference is between it and. Why does this drink have so many different names– I’ll tell you next time.

Enjoy quality alcohol and stay healthy.

Best regards, Pavel Dorofeev.

Whiskey – strong alcoholic drink, belonging to the class of brandy. Anyone who decides to discover this page of alcoholic art will soon encounter an interesting discovery: there are an incredible variety of types of whiskey. Each of them has its own unique taste and aroma. At the same time, you should not rely on cost as an indicator of quality. There is only one rule: if you want to discover something new, start with the classics. Let's follow this advice.

Definition

Single malt whiskey is a whiskey made from malted barley at a single distillery. The most valuable and expensive type of this drink.

Blended whiskey– the most common type of whiskey. It is obtained by blending single malt and grain. Blending allows you to complicate the taste and aroma, making them fuller.

Comparison

Aroma and taste are two characteristics that describe all the advantages of any whiskey. These indicators are influenced a large number of factors: germination, drying, number of distillations, arrangement of the still, barrels for aging, temperature and more. However, the main thing is a good raw material base. Everything depends on the quality of the grain, the degree of purification of water and sugar. This is the main difference between the two types being compared.

Blended varieties are whiskey “for everyone.” With a wide variety of species, everyone can choose something for themselves. The number of variations of single malt and grain blends is limited only by the distiller’s imagination. Often the best blend is a blend of two mediocre samples that perfectly complement each other (in order to hide flaws and highlight advantages). Blended whiskey accounts for about 90% of the volume produced worldwide.

With single malt the situation is different. Everything in it should be perfect from the very beginning. Increased aroma, optimal taste qualities, relentless adherence to technology. Such whiskey, as a rule, is less interesting to the average buyer, but much more interesting to connoisseurs who are able to appreciate not so much the drink as the skill of the manufacturer.

Conclusions website

1. Single malt whiskey can only be made from malted barley at a single distillery.
2. Single malt whiskey has more pronounced varietal characteristics.
3. Blended whiskey is the most common type. It is characterized by a large number of combinations of tastes and aromas, but there are practically no varietal characteristics.

Standing in front of a display case in a liquor store or flipping through the pages of a website, you will see “malt” and “cask” marks on whiskey bottles. Sellers will offer you single malt or blended. But what should you ultimately choose?

Don't panic, we'll figure it out now.

Single malt

This type of whiskey is produced only in Scotland or Ireland. To do this, be sure to use only barley without adding other grains. The drink is aged from 3 to 15 years. The most delicious and affordable drinks are aged for 10–12 years in good oak barrels. Single malt has its own subtypes:

• Single malt. They are produced at the same distillery, but the manufacturer can blend whiskey from different years of production and from different barrels.
• Single cask. Bottled from one barrel. Any mixing is unacceptable.
• Quarter cask. Bottled from a small barrel made from American wood. The drink turns out stronger, with a rich taste.
• Pure malt (watted malt, blended malt). Only barley malt is used for production, but the bottle may contain a blend of whiskey different years production and from different distilleries.

Like the chicken and the egg debate, the debate between Scotland and Ireland over who invented whiskey will go on forever.

Single malt whiskey is stronger, sharper, and richer than blended whiskey. It practically does not have complex aromas, there are sharp alcohol notes and woody tones. It is not diluted or added to cocktails. Before serving, it must be cooled with special stones.

Malt

To create this whiskey, a wide variety of grains are used, which are malted and then classically distilled. Malt types are used for preparing blends or in pure form sent for sale. One of the most popular malt whiskey in the world it is American bourbon, which is made from corn.

Each country has its own preferences for the selection of grains for whiskey. The Japanese prefer rice and millet, the Irish prefer barley and rye, the Scots prefer barley, and the Americans prefer special variety corn.

It is difficult to describe the taste of malt whiskey; it depends on the chosen grain crops, places of cultivation and production, mixing technologies and much more. Malts are drunk like single malts - well chilled. The drink has its fans who prefer soft unusual taste the classic strength of its single malt counterpart.

Grain

The most inexpensive and, let's be honest, the most tasteless type of whiskey. For its production, any grains that are processed without malting are used. Most often it is burnt barley or corn. Such drinks rarely go on public sale, as they are an ingredient for the production of vodka or gin.

Distilleries use special stills, which, when continuously treated with steam, accelerate fermentation. This is what distinguishes grain whiskey from malt whiskey.

Blended

Owners of famous distilleries in Scotland and Ireland say that producing the right blended whiskey is an art.

During technological process malted barley is mixed with other malt whiskeys. However, there are no officially established proportions, so each manufacturer creates their own blends, trying to achieve the most original and vibrant taste.

Blended whiskey also has its own subtypes:

• Standard blend. Drinks at reasonable prices, aged for more than 3 years in oak barrels.
• Deluxe blend. At least 35% single malt whiskey and aged for more than 12 years.
• Premium. Aged for more than 12 years, the blend is usually collected by a recognized master invited by the distillery specifically to create this variety. These are collectible drinks. Their price is always higher than the price of single malt whiskeys of the same year.

Blended drinks have more soft taste, they have original taste and aromatic accents. You can hear and taste bright notes of acacia and honey, fruits and spices, almond and oak wood.

Why connoisseurs good whiskey prefer a single malt version rather than a bright and drinkable blend? It's simple, it's a matter of taste and habit.

Previously, only expensive goods were brought to Russia single malt whiskey and the cheapest blended to cover all social strata. Fans of the drink got used to the harsh and strong taste of the first one and were disappointed in unpleasant tastes second. In addition, a single malt is more expensive than a blend of the same year.

This myth has long been debunked. Blended drinks from well-known manufacturers, for example Black Label, Chivas Regal, Dewar's White label, today have millions of fans all over the world. By the way, the best-selling White Horse whiskey in Russia is a blended drink that contains more than 20 types of malt and grain distillates.

Good blended whiskey: where to start

Pay attention to Scottish producers. Here, for example, is three-year-old Catto’s, which is produced from a combination of grain and malt whiskey, with the obligatory use of 35% barley malt. Such proportions are rarely found in blended drinks in this price range, because 15% barley malt is enough to create a classic strong alcoholic undertone.

Due to the changed proportions, Catto’s has a soft, bright and memorable taste. It will not have alcohol notes, but fruit and cereal tones and malt sweetness will be fully revealed. The drink is one of the leaders in the line of short-aged blended whiskeys.

Always yours, “Fragrant World”

Single malt whiskey - for gourmets!

Malt whiskey (malt) is made from sprouted (“malted”) barley. Grain whiskey - made from dry grains of various cereals, including barley. From a chemist's point of view, the difference between them is the same as between pervach from fermented jam and potato moonshine.

This is followed by distillation, aging in barrels and, finally, blending - mixing grain and malt whiskeys from different regions to obtain a balanced final product.

Until the 80s of the twentieth century, the technological chain certainly included blending. Single malts, and especially single grain whiskeys, were blatantly exotic. For an elderly Scot, drinking a single malt is as strange as instead ready-made cookies serve flour, eggs, sugar and butter with tea - all separately, so that connoisseurs can appreciate the nuances of taste. The nuances are important, but the cookies taste better.

Difference between single malt and blended whiskey obvious. Of course, there is a bouquet in single malt whiskey, and its connoisseurs have a lot in their hearts, except show-off. But often an attempt to enjoy a precious drink, whose smell is barely distinguishable from charred peat, is obviously doomed to failure. By mixing it with the grassy lightness of grain whiskey, a good blender will obtain a product of such depth and smoothness that no single malt drink will not be able to compete with him.

MYTH 2

The habit of diluting whiskey with water is evidence of the doom of American civilization

If the word “water” means Pepsi-Cola, one cannot but agree with the thesis. But when you first get acquainted with a new variety, it is recommended to add a little clean still water to it - the drink will better reveal its aroma. It's like a girl's first smile - after that you can do anything with it. However, like whiskey, there are different types: varieties with high strength (56° and above) are specially designed for dilution.

MYTH 3

There are real whiskeys and bourbons

Only Scotch whiskey can be considered real whiskey: in English even the word “whiskey” is spelled differently - whiskey - if you mean scotch. However, the rest of the whiskey - Irish (a precious drink made from a mixture of raw and fermented barley), bourbon, Tennessee, rye (including Straight Rye) and Canadian - have equal and undisputed rights to exist. The only whiskeys The ones that should be left alone are the Turkish and Egyptian ones, the ones that are “all included”.

MYTH 4

Adding ice to whiskey means signing your own plebeianism

The Scots usually don’t add ice, but if you ask the bartender to cool or even warm up the elixir, no one will be surprised. Perhaps you are a stranger from the distant lands of another clan and you have your own traditions there. Whether it is because there has never been an aristocracy in this country, or for other reasons, the word “loch” in Scots means “lake,” and what it means in our country cannot be translated into Scots.

So drinking whiskey means signing your own democracy.

MYTH 5

Good whiskey is prohibitively expensive

Whiskeys aged more than twenty years are notable primarily for their price and only secondarily for all their other qualities. Their uniqueness lies in the fact that they are produced in small batches, and it is almost impossible to reproduce the taste obtained by mixing several dozen incredibly expensive components.

Connoisseurs can limit themselves to the age range from twelve to eighteen years, where the price more or less reflects the expected pleasure.

And to talk with friends and, banal blended whiskeys aged three or five years are quite suitable. They are simple, but do not offend taste.

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