# The Serious Eats Guide to Single Malt Scotch - Michael Dietsch Synced: [[2024_04_08]] 7:06 PM Last Highlighted: [[2024_04_06]] Tags: [[Explainer]] :max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__drinks.seriouseats.com__images__20120214scotch-prim-0374c3a1dbe04476ac63e8bb8fbaaad6.jpg) Summary: The text discusses the characteristics and production process of single malt Scotch whisky, emphasizing its strict regulations and unique qualities. It highlights the importance of aging in oak casks and regional variations in flavor, with a focus on how different distilleries and cask types influence the final product. Additionally, it mentions popular single malt Scotch brands like Glenmorangie and Talisker, offering guidance for those looking to explore different styles of Scotch whisky. ## Highlights [[2024_04_06]] [View Highlight](https://read.readwise.io/read/01httnx773jpf3jm5509tee3sq) > Scotch whiskey is more specific; it has the following required characteristics: > • It must be made in Scotland... > • ...From water and malted barley. > • As we saw last week, it may contain other cereal grains, such as corn and wheat, but it must contain barley. > • It must be converted into a fermentable substrate only by endogenous enzyme systems. What in the world does this mean? I'll discuss this later. > • It must be fermented only with yeast. > • Scotch can be distilled to no higher than 94.8 percent alcohol by volume (ABV), and bottled at at least an ABV percentage of 40 percent. (In practice, most Scotch is distilled to about 60 to 65% ABV.) > • Scotch must be matured in oak casks, in Scotland, for no less than three years. > • Nothing may be added to Scotch whisky except water, caramel coloring, or a combination of both. > • A person must not manufacture any whisky in Scotland except Scotch Whisky. A nice and simple definition of what a scotch is. [[2024_04_06]] [View Highlight](https://read.readwise.io/read/01http8t9gwz0njhve9gwpezkk) > If a whisky displays a calendar year, all of the whisky in the bottle was distilled in that year. If a whisky displays an age, all of the whisky in that bottle is at least as old as that age—for example, it's all at least 15 years old—and some of the whisky may be older. In practice, though, it's not in a distiller's interest to include whiskies that are much older than the age statement. So in a bottle marked "15 years old," don't expect that any of it is, say, 21 years old. The whisky is likely to all be about 15 to 18 years old. [[2024_04_06]] [View Highlight](https://read.readwise.io/read/01httpbv5wvrc3dq3zyzah5zew) > better for helping to achieve unique character of Irish and Scotch whiskies. Why? As whisky ages in a barrel, it expands and contracts into the wood as temperature fluctuates. The greater the temperature fluctuation, the faster spirits age. Scotch, in a temperate climate, ages more slowly than does bourbon, in the more volatile climate of Kentucky. This is also a reason that Scotch can easily age for 20 or 30 years, whereas bourbons of such age are rare and expensive. [[2024_04_06]] [View Highlight](https://read.readwise.io/read/01httpfys6k4f7h7dt4hy0qbjv) > The region with the most distilleries, Speyside is located geographically in the center of Scotland. Speyside malts encompass a range of varying characters and styles, which is one reason such geographic classifications are no longer so meaningful as they were historically. **Aberlour** and **Macallan**, for example, sherry-ages many of their whiskies, producing a nutty, fruity dram. **Balvenie** carries notes of honey and orange, whereas its neighbor, **Glenfiddich**, tastes more of raisins and chocolate. Flavor and character in these malts depends more on house style than any regional characteristics. Other Speyside distilleries include Cardhu, Cragganmore, Glenfarclas, and Glenlivet.