To most whiskey enthusiasts, the phrase “single malt” is synonymous with scotch, and with good reason—Scotland is the birthplace of single malt whisky. But in the United States, a growing group of distillers have turned to malted barley to create a new style of single malt whiskey.
Though it may seem like a new trend, American whiskey producers have distilled whiskey from barley for some time. Commercial production of single malt whiskeys in the U.S. began in the 1980s.
One might assume that American single malts have much in common with Scottish single malt whiskies. The name implies that American producers look to Scotland’s influence in the distilling world, and to a degree, that’s correct. Though the two categories share the same basic ingredient, there are many differences in production between the regions that account for a massive spectrum of flavors across the malt whiskey world.
SCOTCH VS AMERICAN SINGLE MALT FAST FACTS
Both spirits must be made exclusively from malted barley and no other grain.
Single malt Scotch whisky is required to use copper pot stills for distillation.
Both are required to be aged in oak barrels and can’t be bottled at lower than 80 proof.
What is a Single Malt Scotch?
The concept of a single malt whisky originated in Scotland. But even within the region, single malts are a distinct style. The majority of whisky produced in Scotland today is blended, which means whisky makers blend a combination of flavorful, pot-distilled whisky made from malted barley and a lighter, column-distilled grain whisky that can be made from any grain. Single malt whisky is essentially a blend of pot-distilled components without the addition of grain whisky.
To be considered a single malt scotch, producers must adhere to a strict set of production standards set in place by the Scottish government.
Single malt scotch is prized for its rich, complex flavor profile and mouthfeel. However, single malts can vary dramatically in flavor due to regional differences in production—a smoky and briny peated scotch from Islay is quite different from a fruity, floral Speyside whisky.
To be considered a single malt scotch, producers must adhere to a strict set of production standards set in place by the Scottish government. A single malt whisky must be made exclusively from malted barley and no other grain, and to be called a Scotch whisky, the mash, distillation, and maturation must take place in Scotland. Single malt scotch must also be distilled in a copper pot and produced and aged entirely at a single distillery, aging for a minimum of three years in oak barrels.
What Is an American Single Malt Whiskey?
In the U.S., most whiskey is primarily made from a mash of fermented corn, rye, occasionally wheat, and a small portion of malted barley. American single malt is a distinct style because, much like single malt scotch, it is produced using only malted barley as the primary ingredient.
In many ways, this category is still in its infancy, but growing at a significant pace. In 2016, the American Single Malt Commission was formed by whiskey producers with the goal of defining, protecting, and promoting the category. From 13 original members, the group has grown to include 125 different distilleries.
Large whiskey producers have started incorporating American single malts into their portfolios, as this new category has attracted their attention.
Unlike bourbon and scotch, which are both strictly regulated, there currently is no official legal definition for “single malt whiskey” in the United States. The American Single Malt Commission has been working with the Alcohol and Tobacco Trade and Tax Bureau (TTB) to establish a formal designation for the category.
Unlike bourbon and scotch, which are both strictly regulated, there currently is no official legal definition for “single malt whiskey” in the United States.
The proposed regulations for American Single Malt Whiskey are currently being considered by the TTB, but they include many of the same rules that dictate what can be called a single malt in Scotland. Namely, they state that the whiskey must be mashed, distilled, and matured in the United States by a single individual distillery. According to the proposed rules, American single malts must also be made entirely from malted barley, aged in oak barrels, and bottled at a minimum of 80 proof.
How are American Single Malts and Single Malt Scotch Whiskies Different?
On paper, American and Scottish single malts might appear nearly identical. They’re both distilled completely from malted barley, both are required to be aged in oak barrels, and both can’t be bottled at lower than 80 proof. However, crucial differences in culture and production separate the distilling regions.
A major defining characteristic of single malt scotch is the required use of copper pot stills for distillation. Under the proposed definition of American single malt whiskey, producers can use either a pot still or a column still to produce their whiskey, and there is already diversity in this regard. Two of the most established single malt producers in the U.S., use copper pot stills, and another large bourbon producer is distilled single malt using a column still.
Geographical differences between regions also affect the production and flavor of both styles. Barley grown in Europe will have a different flavor than barley cultivated in the United States. Varying elements of terroir like soil conditions and climate create regional differences in the quality and availability of certain raw materials like barley, peat, and oak.
Variations in heat and humidity between Scotland and the U.S. also have a major effect on the barrel maturation process—whiskey picks up flavors from wood much more quickly in Texas than in the Orkney Islands. Even within the U.S., regional styles and variations are starting to take root.
Producers with nearby bogs are creating whiskeys made with peat-smoked barley. Others in the Southwest with access to scrub oak and mesquite are putting their own spin on the classic style. As they define the category, single malt producers in the United States are making sure to give themselves room for exploration.
Under the proposed definitions, American distillers can develop partnerships with nearby breweries for wash production, use innovative distillation methods, and fill into a wide range of cask types while still offering a product that meets and exceeds the expectations of consumers across the globe.
The history and cultural significance of Scotch whisky is rich, centuries old, and deservedly celebrated. However, an adherence to tradition may stifle innovation within a category. Unburdened by centuries of tradition, American single malt producers are forging their own path. Producers have the unique opportunity to create a culture and community that prioritizes new and exciting ideas while still treating the whisky-making traditions of Scotland with reverence. Thankfully, for enthusiasts, tradition and innovation can comfortably coexist in the world of whiskey.
