Distilled down:
a look at craft spirits

A thirst for knowledge

The spirits industry can often be shrouded in secrecy, making it hard for folks to understand what exactly they are drinking. It’s not that the information isn’t out there. The science behind distillation has been around and documented for hundreds of years. Governments all over the world have established definitions and further categorized types of spirits. Yet all too often, there still remains confusion surrounding what specific requirements define a spirit. It’s one of the reasons that Oak and Grist has always taken a transparent and educational approach to the way we talk about our spirits. 

We’ve compiled a detailed resource to help answer all of your burning questions about all things whiskey and gin. We intend for this resource to both inform & educate consumers about the ever-growing popularity & prevalence of craft spirits. 

WHAT IS SINGLE MALT WHISKEY?

Although the Scots have been making whiskey for over 500 years and have defined it well (rather, the UK has defined it for them), Single Malt Whiskey lacks a common global standard of identity. Ultimately it depends on where in the world said whiskey has been produced and what rules have been put in place to protect or establish the standard of identity for that country.

If you break it down to its simplest form, there are four common threads that unify the category of whiskey globally; the use of barley, water, yeast, and wood. From there it gets a little less clear.

SINGLE MALT DEFINED

Ireland, Japan, and India are all significant or growing producers of Single Malt Whiskey and their respective definitions vary slightly, but mostly follow the requirement set out by Scotland. We have embedded links to the official definitions that we have found for those inquiring minds.

While the current U.S. definition only requires 51% of the mash bill for an American Single Malt Whiskey to be made up of barley, it goes without saying that for most producers, we must be using 100% malted barley. Clearly, there is still plenty of room for people to take liberties with the remaining grey area, however, the American Single Malt Whiskey Commision has been working tirelessly to get the Tax and Trade Bureau (TTB) to adopt new language that will better define American Single Malt Whiskey not only for distillers, but for consumers as well. Here at Oak and Grist Distilling Company, any spirit that we produce that carries the title of “Single Malt Whiskey”adheres to the Scottish definition.

DIFFERENTIATING BETWEEN WHISKEY STYLES

All whiskey must come from grain or some combination of different grains. The type of grain or grains that a distillery uses will in large part dictate the type of whiskies they are making. This can also be influenced by region, country, and cask type as certain styles can only be made in certain places or with certain types of barrels. 

The Tax and Trade Bureau (TTB) is responsible for regulating among other things, the classification of beer, wine, cider, and spirits. They define the category of whiskey as a “spirit distilled from a fermented mash of grain at less than 95% alcohol by volume (190 proof) having the taste, aroma and characteristics generally attributed to whisky and bottled at not less than 40% alcohol by volume (80 proof)” All together, there are 41 further defined types (or sub-types) of whiskey recognized in the US. We have compiled some of the most common, as well as a few types that are recognized to have a regional designation. (All definitions can be found at the Tax and Trade Bureau website.)

MALT WHISKEY

• Whiskey made from at least 51% malted barley

• Distilled to less than 160 proof (80% abv)

• Stored at not more than 125 proof (62.5% abv) in charred new oak barrels
  

SINGLE MALT WHISKEY

• Currently the United States does not have a specific classification for Single Malt Whiskey produced domestically. The TTB is currently reviewing a proposed definition for American Single Malt put forth by the American Single Malt Whiskey Commission in 2022. 

BLENDED MALT WHISKEY

• Blended whiskey containing no less than 51% straight malt whiskey.

BOURBON WHISKEY

• Whiskey produced in the United States

• From at least 51% corn

• Distilled to less than 160 proof (80% abv)

• Stored at no more than 125 proof (62.5% abv) in charred new oak barrels

STRAIGHT BOURBON WHISKEY

• Bourbon whiskey aged in new oak barrels for a minimum of 2 years

• Straight Bourbon Whiskey may include mixtures of two or more straight bourbon whiskies provided all of the whiskies are produced in the same state.” 

CORN WHISKEY

• Whiskey made from no less than 80% corn

• Distilled to less than 160 proof (80% abv)

• IF stored in oak barrels, not stored above 125 proof (62.5% abv) in used or un-charred new oak containers.

• Charred barrels are prohibited for this type of whiskey

RYE WHISKEY

• Whiskey produced from at least 51% rye 

• Distilled to less than 160 proof (80% abv)

• Stored at no more than 125 proof (62.5% abv) in charred new oak barrels

WHEAT WHISKEY

• Whiskey produced from at least 51% wheat

• Distilled to less than 160 proof (80% abv)

• Stored at no more than 125 Proof ( 62.5% abv) in new oak containers

MAJOR WHISKEY-PRODUCING REGIONS

Certain types of whiskey carry a regional designation much like Champagne (can only be made in the Champagne region) or Burgundy. Place based designations for spirits can often have drastic and wide ranging flavor and aroma profiles. We’ve listed a few major whiskey-producing regions around the world and their defining (and legally-binding) definitions for the spirit.

Europe

With a large scope of whiskey-producing countries underneath, the European Union has an established list of designations for whiskey:

• Distilled of a mash made from exclusively from malted cereals

• Distilled from malted and/or unmalted grains to less than 185.6 proof (94.8% abv)

• Matured in wooden barrels (such as oak) not exceeding 700 L, for a minimum of three years

• Minimum ABV must be at least 40%

• To which only water and caramel coloring may be added

Scotland

Whiskies produced in Scotland carry the regional designation of Scotch, ie., Single Malt Scotch Whisky or Blended Scotch Whisky. No whiskies produced outside of Scotland can be considered “Scotch”. All Scotch Whisky is made from just three natural ingredients- cereals, water, and yeast. It must be distilled and matured in Scotland for at least three years and bottled at a minimum alcoholic strength of 40% abv. The 5 categories of Scotch Whisky are as follows:

• Single Grain Scotch Whisky

• A Scotch Whisky distilled at a single distillery from water & malted barley with or without whole grains of other malted or unmalted cereals, and which does not comply with the definition of Single Malt Scotch Whisky.

• Blended Grain Scotch Whisky

• A blend of Single Grain Scotch Whiskies, which have been distilled at more than one distillery.

• Blended Malt Scotch Whisky

• A blend of Single Malt Scotch Whiskies, which have been distilled at more than one distillery. 

• Single Malt Scotch Whisky

• A Scotch Whisky distsilled at a single distillery from water and malted barley without the addition of any other cereals, and by batch distillation in copper pot stills. Single Malt Scotch Whisky must be bottled in Scotland. 

• Blended Scotch Whisky

• A blend of one or more Single Malt Scotch Whiskies with one or more Single Grain Whiskies

Ireland

Like Scotland, whiskies produced in Ireland are considered Irish Whiskey. These whiskies can generally be categorized as “ Irish Pot Still Whiskey”, “Irish Malt Whiskey”, and “Irish Grain Whiskey. One of the main differences between Scottish and Irish whiskey is that the Irish whiskies may, and often contain both malted and unmalted barley.

• A spirit distilled in Ireland (including Northern Ireland)

• Distilled from malted and/or unmalted grains to less than 185.6 proof (94.8% abv)

• With or without the use of additional natural enzymes

• Stored in wooden barrels (such as oak) not exceeding 700 L, for a minimum of three years

• To which only water and caramel coloring may be added

UNITED STATES

While the United States has over 40 defined types and sub-types of whiskey, there is still a significant lack of a definition for Single Malt Whiskey. In July of 2022, the TTB has proposed an established standard for American Single Malt Whiskey. While this proposal has not yet been added, we’ll keep you updated with more information as it becomes available.

OTHER GLOBAL REGIONS

Over the years as whiskey has returned to vogue, its production can now be found in most corners of the globe. Japan, India, New Zealand, and Australia have all established themselves as world class Single Malt Whiskey producers.

MATURATION

MATURATION AT OAK AND GRIST

Any spirit that we produce that carries the title of Single Malt Whiskey is crafted in accordance to Scottish standards. For our Single Malt Whiskey, we choose to age the spirit in used barrels, as many distilleries in Scotland do. Aging in a used barrel imparts less of the charred, woody profile of the barrel, and instead takes profile from the spirit that once inhabited said cask. 

Our Malt Whiskey, which adheres to the proposed category for American Single Malt Whiskey, is aged in both new American oak barrels (like a Bourbon) and used bourbon barrels. Since American Single Malt Whiskey has no requirement for the type of barrel, we craft this spirit with the bourbon-lover in mind.

GLOSSARY

MASH BILL

Mash refers to the grains selected by a distillery or distiller to ferment and produce the spirit. This can be commonly composed of rye, barley, corn or wheat and is the build largely left up to the specific distillery. It is important to note that for specific spirit designations, the mash bill must be composed of specific grains. For example, Bourbon, in the United States, the mash bill must be at least 51% corn, or, in Scotland, all Single Malt Scotch Whisky must be produced with 100% malted barley.

SINGLE BARREL

Most whiskies on the liquor store shelf are typically a “blend” of a few to many individual barrels all coming together to create a profile. Single Barrel releases focus on the flavor and aroma from a single barrel. The profile of these releases are intended to showcase how influential the maturation process can be on a spirit.