Whisky is a complex spirit. The array of different classifications and rules that each type of whisky must satisfy means that no two bottles are ever the same. Previously, we have explored the differences between scotch and bourbon, but this time we will be diving deeper into the differing forms in which scotch can come. Scotch whisky can come as a single malt, a single grain and most commonly as a blend. These can often be confusing, and so in this post we will outline what exactly makes a scotch ‘single malt’, ‘single grain’ or a ‘blend’.

Single Malt

Here at Kilchoman Distillery we produce a Single Malt Scotch Whisky.  The first step in understanding the term ‘single malt’ is to establish which part of the whisky making process each word of the term applies to. Firstly, let’s look at the term ‘single’. This is the most confusing part of the term, as it could apply to a variety of whisky related factors. For example, a common misconception for single malt whisky is that the word ‘single’ means that the whisky must be the product of a single batch, or a single barrel, of whisky.

However, this is not the case. In fact, almost all single malt scotch whiskies are blends. When we say ‘blend’, we are referring to the process of combining whisky from different casks and of varying ages together to form the final product. Different casks impart flavours into the whisky in different ways, and so distilleries blend whisky together to find a balance of flavours to form their single malt.

If the word ‘single’ doesn’t refer to the barrel or the batch, then what does it refer to? The ‘single’ in ‘single malt’ simply means that the whisky is the product of a single distillery. Therefore, while a single malt can contain whisky from many different casks, all of this whisky must have been produced by one distillery. For example at Kilchoman we often marry casks together, our Machir Bay and Sanaig are marriages of both ex-bourbon and ex-sherry casks and we are a single farm, single malt distillery.

Next, let’s look at the term ‘malt’ and what grain whisky is made from.  This is the less confusing of the two, as there isn’t much else this word could refer to other than the grain that is used to make the whisky. In the case of single malt, this grain is exclusively barley – At Kilchoman we grow over 200 tons of barley on the farm then steep this for two days, adding room temperature water, which causes the grains to start to germinate. While large drums are now often used for malting barley, we use the traditional floor malting technique to prepare our barley for the next stages of the whisky-making process. After 5 days of germination we will then lift the malt from the floor and ‘peat’ our barley for 10 hours, this then creates our distinctive Kilchoman peat smoke aroma. The ‘malt’ in ‘single malt’, therefore, refers to the fact that the whisky must only be produced from malted barley and water.

Single Grain

While this term can be easily confused with ‘single malt’ due to its similarity, it is important not to get the two confused as they are quite different. One factor they do have in common is that the ‘single’ in both terms refers to the ruling that each whisky must be produced at a single distillery. However, the main difference is that single grain whiskies do not have to be produced from malted barley. In fact, other cereals such as wheat, corn or rye could all be used, and they can be malted or un-malted. As a result, single grain whiskies are usually light bodied and tend to offer sweeter notes over smoky aromas.

Single grain whiskies also differ from single malts in how they are distilled. Single malts are distilled using traditional pot stills, while single grains are distilled in column stills (or Coffey stills). Pot stills operate on a batch by batch basis and are used primarily for creating a flavourful product. On the other hand, column stills can be used to produce whisky of a high ABV on a more industrial scale. Therefore, single grain whiskies aren’t usually bottled alone (with a few exceptions) but are commonly blended with malts to create blended scotch whisky.

Blended Scotch Whisky

As we mentioned earlier, different whiskies are often blended together. The need for blending arose because, at the time, single malt scotch had a very strong and raw flavour that not everyone enjoyed. Through blending, Usher was able to create a scotch that had a milder flavour and appealed to a wider market. Today, about nine out of every 10 bottles of scotch sold worldwide are sold as ‘blended scotch whisky’. Pre-2009, any mix of scotch whiskies could qualify as a blended scotch. However, the Scotch Whisky Regulations now state that blended scotch whisky has to contain a combination of one or more single malt scotch whiskies and one or more single grain scotch whiskies.

The ratio of grain to malt in the blend varies from bottle to bottle. The grain forms the body of the whisky, while the malt gives the whisky additional flavours. As a result, more expensive blended scotch whiskies will tend to use a higher percentage of malt in their blend.

Alongside this new legislation came two new blended whisky categories: ‘blended malt scotch whisky’ and ‘blended grain scotch whisky’. While ‘blended scotch whisky’ previously encompassed all of these terms, the change to what exactly defined a blended scotch whisky required these two new classifications to be introduced. Blended malt scotch whisky means that it has been made from a blend of two or more single malt scotch whiskies from different distilleries. Similarly, a blended grain scotch whisky is the blend of two or more single grain scotch whiskies from different distilleries. Blended malt scotch is the more common of the two, however there are a few distilleries who sell blended grain scotch for the truly curious whisky connoisseurs out there.

So, to summarise –

Single Malt Scotch:

• Scottish whisky produced by a single distillery.
• Can only be made using barley and water.

Single Grain Scotch:

• Scottish whisky produced by a single distillery.
• Can be made using any cereal, including wheat, corn or rye.

Blended Whiskies:

• Blended Scotch Whisky – a blend of one or more single malt scotch whiskies with one or more single grain scotch whiskies from different distilleries.
• Blended Malt Whisky – a blend of two or more single malt scotch whiskies from different distilleries.
• Blended Grain Whisky – a blend of two or more single grain scotch whiskies from different distilleries.

We appreciate that all of the terminology surrounding whisky can get pretty confusing. Hopefully this crash course has given you a better understanding of the different varieties of scotch whisky available on the market. Here at Kilchoman, we specialise in crafting the finest single malt scotch whisky that Islay has to offer!

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The term PPM is a common one in the whisky industry and one associated particularly closely with Islay. The first question we are often asked when pouring a Kilchoman dram to visitors is ‘what is the ppm’. PPM (parts per million) is the measurement used to determine the phenol content of the malted barley after kilning and before being used in the rest of the whisky-making process.

Peat is burnt in the kiln, releasing a group of compounds which are known as phenols, something we identify as smoke or peat character. These compounds in the smoke from the burnt peat rise up the kiln and attach themselves to the moist barley sitting on the kiln floor above. The longer the green malt is left in the kiln and exposed to the peat fire, the higher the phenol parts per million will be. We peat our malt for an average of 10 hours, giving the Kilchoman 100% Islay Single Farm Single Malt a phenol level of 20ppm. We also use a more heavily peated malt at 50ppm from Port Ellen maltings for other whiskies in the Kilchoman range, have a look at the full range here.

Although measuring the phenol ppm is an accurate representation of how heavily peated the malted barley is, the phenol level is then reduced throughout the rest of the whisky-making process. The mashing, fermentation, distillation and maturation all have impacts on the phenol level and how much smoke or peat you will taste in the final whisky.

The wide range of flavours in Scotch whisky is one of the many reasons it has become such a popular drink with so many passionate followers around the world. Each distillery can make subtle changes to their production to produce a vastly different style and character. All these variations affect the phenol ppm, for example, here at Kilchoman we have one of the longest fermentation times of 85 hours. This long fermentation adds layers of mixed fruits and depth of flavour which masks some of the high phenol ppm in the malted barley.

We also have some of the smallest stills in Scotland, exclusively designed for Kilchoman with a tall neck and reflux bulb, producing a pure and clean spirit. This combined with a high spirit cut point again reduces some of the phenol compounds from the malt. If starting from the same ppm levels in the malted barley, distilleries with shorter fermentation, lower cut points and larger stills would carry through higher ppm levels into the final spirit.

So, what is ppm… It is an accurate measurement of the phenol parts per million of malted barley, and very useful information when deciding on your next dram, however it is best used as a guide rather than a definitive analysis of how peaty the whisky will taste.

We’re sure you already know that all whisky isn’t the same. The intricate differences that exist from bottle to bottle give each type of whisky its own unique personality and flavour. In this guide, we will be outlining the key differences between scotch and bourbon, helping you fully appreciate the story behind your next dram.

Geography

The most obvious difference between scotch and bourbon is where they come from. Scotch, as you might have guessed, is made in Scotland. For example, Kilchoman Single Malt Whisky is a scotch whisky because it is made at our distillery on the Isle of Islay, Scotland. While this may appear obvious, it’s actually against the law to sell whisky that has not been produced in Scotland as scotch.

The origin of where bourbon takes its name from is more of a mystery. The most common answer is that bourbon takes its name from the county of Bourbon in Kentucky, where bourbon was first produced. Although, some believe its etymology can be traced back to the French bourbon dynasty.

During the late 18th century, Bourbon Louis XVI was the French king and the American War of Independence was in full swing. At the end of the war, Kentucky decided to name Bourbon county after the French king in gratitude of France’s allegiance to America against the British. A similar story exists for Bourbon Street in New Orleans, which was named after Louis XVI’s son, Bourbon Duke of Orleans. Therefore, it is hard to pinpoint where exactly the whiskey took its name from. One thing we do know for sure is that bourbon must be made in America to classify as bourbon.

Spelling

Have you ever wondered what the difference between the spelling “whisky” and “whiskey” means? Here’s why. Scotland and Ireland were the first countries to produce whisky. In fact, the word whisky comes from the Irish Gaelic ‘uisce beatha’ and the Scottish Gaelic equivalent ‘uisge-beatha’; both of which literally translate as ‘water of life’. During the 19th century, Irish distilleries decided that they didn’t want their whiskey to be associated with that of the Scots.  At the time, Scottish whisky was not of the high quality it is today, and the Irish wanted to advertise that their whiskey was different. Therefore, they decided to change their spelling to include an additional ‘e’ to make it clear that their whiskey was Irish. Ireland and America use ‘whiskey’, while England, Scotland, Japan and India will use the Scottish spelling.  As a result, scotch is “whisky” and bourbon is “whiskey”.

The Rules

The production of scotch and bourbon comes along with a set of strict rules that whisky distilleries must abide by. As we mentioned earlier, scotch cannot be legally classified as scotch if it is not made in Scotland. Scotch must also be distilled at an ABV of no more 94.8% and, once bottled, must have a minimum ABV of 40%. Scotch has to be matured for at least three years and can be matured in oak barrels that have been previously used to store other alcohol like sherry and, of course, bourbon. At Kilchoman distillery we use two main types of casks. We use bourbon barrels that we source from Buffalo Trace in Kentucky and we use oloroso sherry casks which are sourced from Miguel Martin in Spain.

Bourbon must be produced in its origin of the United States, be distilled at no more than 80% ABV and bottled at 40%. Unlike scotch, bourbon must be matured in new oak barrels and should be left to mature for a minimum of two years. Bourbon ages differently to scotch because of the contrasting climates of each whisky’s respective distillery location. Bourbon is mainly produced in Kentucky, where the summer’s hot temperatures speed up the amount of time the whiskey takes to mature. This means that the whisky passes in and out of the wood barrel as the temperature changes. Larger differences in temperature mean more movement of the spirit in the cask.

Ingredients

Both scotch and bourbon are made using yeast, water and a fermented grain mash. However the specific grains that go into this mash differ between the two. Scotch whiskies are normally made from a mixture of malted barley, other cereals and, occasionally, caramel colouring (none of that at Kilchoman though!). If you want to know more about the ingredients we use here at Kilchoman, check out our blog on the ingredients that go into a Kilchoman single malt. By contrast, bourbon is made from a grain mixture that is required to be at least 51% corn with the remainder consisting of rye and barley. While this corn percentage is the minimum requirement, most distilleries will use a mixture that is between 70-90% corn.

How you drink it

As scotch and bourbon are different drinks, they are often drunk in different ways. For starters, across the pond in America ‘on the rocks’ is a fairly common term, but not something you would often hear in the bars on Islay. By adding ice, you reduce the temperature of the Scotch and risk losing the flavours that it has to offer. On the other hand, ice has been known to actually enhance the taste of some bourbons. We would recommend drinking your dram of Kilchoman neat or with a splash of water and although typically not used for making cocktails, the team at Gleneagles Hotel have created some amazing Kilchoman based cocktails!

Taste

This is arguably the most important difference of all, as it is the flavour of whisky that takes so long to perfect.  What sets scotch whisky apart is the range of tastes and aromas that vary hugely from distillery to distillery and region to region, as we pointed out in our article on the regions of Scottish whisky. While a scotch from Speyside is known for its nutty and fruity tang, a triple distilled malt from the Lowlands may offer notes of grass, cinnamon and ginger. Kilchoman is made on the island of Islay, so with our whisky you can expect layers of smoky aromas and rich peat flavours.

Bourbons can also have a hint of smoke but are characterised primarily by their often sweet flavour. This sweetness comes from the new charred-oak barrels that they are matured in. The wood sugars from the barrel slowly ooze into the whiskey while it matures, giving the bourbon its signature caramel flavour. Of course, not all bourbons taste the same, and this sweetness can come in the form of an array of interesting flavours such as vanilla, butterscotch or honey.

Hopefully we have been able to clear up some misconceptions surrounding scotch whisky and bourbon whiskey. The next time you hear someone say “all whisky is the same”, make sure to prove them wrong with your new found knowledge. Scotch and bourbon have their own unique characteristics, and it is important to appreciate them. While there is no definite answer to which of the two whiskies is the better drink, we certainly know which one we prefer!

To learn more about what we do at Kilchoman and our range of Islay Single Malt Scotch Whiskies, click here for the free sign-up to become a Club Member and keep up to date with all our distillery news and information about our news releases!