Single malt whisky
Single malt whisky is malt whisky from a single distillery. Single malts are associated with single malt Scotch, though they are produced in various other countries. Under the United Kingdom's Scotch Whisky Regulations, a "Single Malt Scotch Whisky" must be made from malted barley, must be distilled using pot stills at a single distillery, must be aged for at least three years in oak casks of a capacity not exceeding 700 litres. While the Scotch model is copied internationally, these constraints may not apply to whisky marketed as "single malt", produced elsewhere. For example, there is no definition of the term "single" with relation to whisky in the law of the United States, some American whiskey advertised as "single malt whisky" is produced from malted rye rather than malted barley. All single malt goes through a similar batch production process. There are several types of single malts available from distilleries including single barrel single malts which are the product of a single batch, stored for three or more years in a single oak barrel.
These single barrel variants afford the opportunity for the consumer to see the influence of different types of storage on the same whisky. The more common form of Single Malt is a marrying at bottling time of various batches that are mixed or vatted to achieve consistent flavours from one bottling run to the next. Water is first added to the barley to promote germination. At a stage, prior to fermentation, it is mixed with ground barley grist to create a mash. Water is used in the production process to dilute most whisky before maturation, added once again before bottling. Most new-make malt whisky is diluted to about 60% alcohol by volume or so before it is placed in casks to mature; the aged spirit is diluted with water to reduce it to bottling strength. Since large amounts of water are used during the process of whisky production, water supplies are a key factor for the location of any distillery. Barley and water are the only ingredients required in the production of single malt whisky; the barley used to make the whisky is "malted" by soaking the grain in water for two to three days and allowing it to germinate.
This process releases enzymes. Traditionally in Scotland each distillery had its own malting floor where the germinating seeds were turned; the "pagoda roof" which ventilated the malt kiln can still be seen at many distilleries both in Scotland and in other countries. However, most of the distilleries now use commercial "maltsters" to prepare their malt; the germination is halted after three to five days, when the optimum amount of starch has been converted to fermentable sugars. The method for drying the germinated barley is by heating it with hot air. In most cases, some level of smoke from a peat-heated fire is introduced to the kiln to add phenols, a smoky aroma and flavour to the whisky; some of the more intensely smoky malts have 50 parts per million. Islay malts have a reputation for being the most peaty. More subtle malts can have phenol levels of around 2–3 ppm. Non-smoked malts are made by the Glengoyne Distillery, which only uses hot air for drying; the malt is milled into a coarse flour, made of three substances: Husks.
The extraction is done in a large kettle called a mash tun. At first, the hot water dissolves the enzymes in the grist; the enzymes act on the starch left over from the malting stage, continuing the conversion to sugar, producing a sugary liquid called wort. Each batch of grist is mashed three times or so to extract all the fermentable sugars; the first water is injected at 60 °C, the second portion at 72 °C and the third and final portion at 88 °C. The wort from the first two water courses is drained into "washback" vessels for further processing, whereas the third course is retained as the first charge in the next batch. Yeast is added to the wort in a large vessel called a washback. Washbacks are made of Oregon Pine or stainless steel; the yeast feeds on the sugars, as a by-product, produces both carbon dioxide and alcohol. This process can take up to three days to complete; when complete, the liquid has an alcohol content of 5 to 7% by volume, is now known as wash. Up until this point the process has been quite similar to the production of beer.
The wash is distilled. The wash is heated. Scottish regulations require single malts to be distilled in pot stills. In other jurisdictions, column stills may be used; the initial distilled spirit produced by a pot still, known as low wine has an alcohol content of about 20 to 40%. The low wines are pumped into a second still, known as the spirit still, distilled a second time; the final spirit, called "new make spirit" has an alcohol content of 60 to 70%. Most new-make malt whisky is diluted to about 62.5% a.b.v. before
The temperance movement is a social movement against the consumption of alcoholic beverages. Participants in the movement criticize alcohol intoxication or promote complete abstinence, with leaders emphasizing alcohol's negative effects on health and family life; the movement promotes alcohol education as well as demands new laws against the selling of alcohols, or those regulating the availability of alcohol, or those prohibiting it. During the 19th and early 20th centuries, the temperance movement became prominent in many countries English-speaking and Scandinavian ones, it led to Prohibition in the United States from 1920 to 1933. In the late-seventeenth century, alcohol was a vital part of colonial life as a beverage and commodity for men and children. Drinking was accepted and integrated into society. Despite that, drunkenness was common and not seen as a social problem; the attitudes towards alcohol began to change in the late eighteenth century. One of the reasons for the shifting attitudes was the necessity for sober laborers to operate heavy machinery, developed as a result of the Industrial Revolution.
Anthony Benezet suggested abstinence from alcohol in 1775. As early as the 1790s, physician Benjamin Rush researched the danger that drinking alcohol could lead to disease that leads to a lack of self-control and he cited abstinence as the only treatment option. Rush condemned the use of distilled spirits; as well as addiction, Rush noticed the correlation that drunkenness had with disease, death and crime. According to, “Pompili, Maurizio et al,” there is increasing evidence that, aside from the volume of alcohol consumed, the pattern of the drinking is relevant for health outcomes. Overall, there is a causal relationship between alcohol consumption and more than 60 types of diseases and injuries. Alcohol is estimated to cause about 20–30% of cases of esophageal cancer, liver cancer, cirrhosis of the liver, homicide and motor vehicle accidents. After the American Revolution, Rush called upon ministers of various churches to act in preaching the messages of temperance. However, abstinence messages were ignored by Americans until the 1820s.
In the eighteenth century, there was a "Gin Craze" in the Kingdom of Great Britain. The bourgeoisie became critical of the widespread drunkenness among the lower classes. Motivated by the bourgeoisie's desire for order, amplified by the population growth in the cities, the drinking of gin became the subject of critical national debate. In the early nineteenth-century United States, alcohol was still regarded as a necessary part of the American diet for both practical and social reasons. On one hand, water supplies were polluted, milk was not always available, coffee and tea was expensive. On the other hand, social construct of the time made. Drunkenness was not a problem, because people would only drink small amounts of alcohol throughout the day, but at the turn of the nineteenth-century and subsequent intoxication became an issue that led to the disintegration of the family. Early temperance societies associated with churches were located in upstate New York and New England, but only lasted a few years.
These early temperance societies called for moderate drinking, but had little influence outside of their geographical areas. In 1743, John Wesley, the founder of the Methodist Churches, proclaimed "that buying and drinking of liquor, unless necessary, were evils to be avoided". In 1810, Calvinist ministers met with a seminary in Massachusetts to write articles about abstinence from alcohol to use in preaching to their congregations; the Massachusetts Society for the Suppression of Intemperance was formed in 1813. The organization only accepted men of high social standing and encouraged moderation in alcohol consumption, its peak of influence was in 1818, but the MSSI ended in 1820 and made no significant mark on the future of the temperance movement. Other small temperance societies appear in the 1810s, but had little impact outside their immediate regions and they disbanded soon after, their methods had little effect in implementing temperance, drinking increased until after 1830. The temperance movement began at a national level in the 1820s, having been popularized by evangelical temperance reformers and among the middle classes.
There was a concentration on advice against hard spirits rather than on abstinence from all alcohol and on moral reform rather than legal measures against alcohol. An early temperance movement began during the American Revolution in Connecticut and New York state, with farmers forming associations to ban whiskey distilling; the movement spread to eight states, advocating temperance rather than abstinence and taking positions on religious issues such as observance of the Sabbath. After the American Revolution there was a new emphasis on good citizenship for the new republic. With the Evangelical Protestant religious revival of the 1820s and'30s, called the Second Great Awakening, social movements began aiming for a perfect society; this included temperance. The Awakening brought with it an optimism about moral reform, achieved through volunteer organizations. Although the temperance movement was nonsectarian in principle, the movement consisted of church-goers; the temperance movement promoted temperance and emphasized th
Japanese whisky is a style of whisky developed and produced in Japan. Whisky production in Japan began around 1870, but the first commercial production was in 1924 upon the opening of the country's first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is more similar to that of Scotch whisky than other major styles of whisky. There are several companies producing whisky in Japan, but the two best-known and most available are Suntory and Nikka. Both of these produce blended as well as single malt whiskies and blended malt whiskies, with their main blended whiskies being Suntory kakubin, Black Nikka Clear. There are a large number of special bottlings and limited editions. Two of the most influential figures in the history of Japanese whisky are Shinjiro Torii and Masataka Taketsuru. Torii was the founder of Kotobukiya, he started importing western liquor and he created a brand called "Akadama Port Wine", based on a Portuguese wine which made him a successful merchant. However, he was not satisfied with this success and so he embarked on a new venture, to become his life's work: making Japanese whisky for Japanese people.
Despite the strong opposition from the company's executives, Torii decided to build the first Japanese whisky distillery in Yamazaki, a suburb of Kyoto, an area so famous for its excellent water that the legendary tea master Sen no Rikyū built his tearoom there. Torii hired Masataka Taketsuru as a distillery executive. Taketsuru had studied the art of distilling in Scotland, brought this knowledge back to Japan in the early 1920s. Whilst working for Kotobukiya he played a key part in helping Torii establish the Yamazaki Distillery. In 1934 he left Kotobukiya to form his own company—Dainipponkaju—which would change its name to Nikka. In this new venture he established the Yoichi distillery in Hokkaidō; the first westerners to taste Japanese whisky were soldiers of the American Expeditionary Force Siberia who took shore leave in Hakodate in September 1918. A brand called Queen George, described by one American as a "Scotch whiskey made in Japan", was available. What it was is unknown, but it was quite potent and quite unlike Scotch whisky.
As of 2011, when the Shinshu distillery reopened, there are around nine active whisky distilleries in Japan. These include: Yamazaki: owned by Suntory, between Osaka/Kyoto on the main island of Honshū Hakushu: owned by Suntory, in Yamanashi Prefecture on the main island of Honshū Yoichi: owned by Nikka, on the northern island of Hokkaidō. Miyagikyo: owned by Nikka, in the north of the main island, near the city of Sendai Fuji Gotemba: owned by Kirin, at the foot of Mount Fuji in Shizuoka Chichibu: near Chichibu in Saitama Prefecture; this is the new Chichibu distillery, founded by grandson of the distiller at Hanyu. It opened in 2008. Shinshu: owned by Hombo, in Nagano Prefecture on the main island of Honshū White Oak: owned by Eigashima Shuzou, in Hyogo on the main island of Honshū For some time it was believed by many that whisky made in the Scottish style, but not produced in Scotland, could not measure up to the standards of the traditional Scotch whisky distilleries. Before 2000, the market for Japanese whiskies was entirely domestic, though this changed in 2001 when Nikka's 10-year Yoichi single malt won "Best of the Best" at Whisky Magazine's awards.
In the blind tasting organized by Whisky Magazine in 2003, the results of which are published in WM #30, the winners of the category "Japanese Whiskies" were: Hibiki 21 YO 43% Nikka Yoichi 10 YO SC 59.9% Yamazaki Bourbon Cask 1991 60% Karuizawa 17 YO 40% In the main ranking Hibiki 21 YO made it to rank 9 and Nikka Yoichi 10 to rank 14. In 2004, the 18-year-old Yamazaki was introduced to the US. Japanese whiskies have been winning top honors in international competitions, notably Suntory. At the 2003 International Spirits Challenge, Suntory Yamazaki won a gold medal, Suntory whiskies continued to win gold medals every year through 2013, with all three malt whiskies winning a trophy in either 2012 or 2013, Suntory itself winning distiller of the year in 2010, 2012, 2013; the resultant acclaim nudged Japan's distilleries to market overseas. Further, in recent years a number of blind tastings have been organized by Whisky Magazine, which have included Japanese single malts in the lineup, along with malts from distilleries considered to be among the best in Scotland.
On more than one occasion, the results have had Japanese single malts scoring higher than their Scottish counterparts. The production of Japanese whisky began as a conscious effort to recreate the style of Scotch whisky. Pioneers like Taketsuru studied the process of making Scotch whisky, went to great lengths in an attempt to recreate that process in Japan; the location of Yoichi in Hokkaidō was chosen for its terrain and climate, which were in many ways reminiscent of Scotland. One facet of the style of Japanese whisky comes from the way in which blended whisky is produced, the differing nature of the industry in Japan. Despite the recent rise of interest in single malt whiskies, the vast majority of whisky sold in the world is still blended. In Scotland, while a particular brand of blended whisky may be owned by a company that owns one or more distilleries, it is common for blended whisky bot
Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey, it may be still, carbonated, or sparkling. Mead was produced in ancient history throughout Europe and Asia, has played an important role in the mythology of some peoples. In Norse mythology, for example, the Mead of Poetry was crafted from the blood of the wise being Kvasir and turned the drinker into a poet or scholar; the terms "mead" and "honey-wine" are used synonymously. Some cultures, differentiate honey-wine from mead. For example, Hungarians hold that while mead is made of honey and beer-yeast, honey-wine is watered honey fermented by recrement of grapes or other fruits. Pottery vessels dating from 7000 BC discovered in northern China have shown chemical signatures consistent with the presence of honey and organic compounds associated with fermentation.
In Europe, it is first described from residual samples found in ceramics of the Bell Beaker Culture. The earliest surviving description of mead is the soma mentioned in the hymns of the Rigveda, one of the sacred books of the historical Vedic religion and Hinduism dated around 1700–1100 BC. During the Golden Age of ancient Greece, mead was said to be the preferred drink. Aristotle discussed mead in his Meteorologica and elsewhere, while Pliny the Elder called mead militites in his Naturalis Historia and differentiated wine sweetened with honey or "honey-wine" from mead; the Hispanic-Roman naturalist Columella gave a recipe for mead in De re rustica, about 60 CE. Take rainwater kept for several years, mix a sextarius of this water with a pound of honey. For a weaker mead, mix a sextarius of water with nine ounces of honey; the whole is exposed to the sun for 40 days, left on a shelf near the fire. If you have no rain water boil spring water. There is a poem attributed to the Brythonic-speaking bard Taliesin, who lived around 550 CE, called the Kanu y med or "Song of Mead".
The legendary drinking and boasting of warriors in the mead hall is echoed in the mead hall Din Eidyn as depicted in the poem Y Gododdin, attributed to the poet Aneirin who would have been a contemporary of Taliesin. In the Old English epic poem Beowulf, the Danish warriors drank mead. In both Insular Celtic and Germanic poetry mead was the primary heroic or divine drink, see Mead of poetry. Taxation and regulations governing the ingredients of alcoholic beverages led to commercial mead becoming a more obscure beverage until recently; some monasteries kept up the old traditions of mead-making as a by-product of beekeeping in areas where grapes could not be grown. The English mead – "fermented honey drink" – derives from the Old English meodu or medu, Proto-Germanic, *meduz; the name has connections to Old Norse mjöðr, Middle Dutch mede, Old High German metu, among others. The yeast used in mead making is identical to that used in wine making. Many home mead makers choose to use wine yeasts to make their meads.
By measuring the specific gravity of the mead once before fermentation and throughout the fermentation process by means of a hydrometer or refractometer, mead makers can determine the proportion of alcohol by volume that will appear in the final product. This serves another purpose. By measuring specific gravity throughout fermentation, a mead maker can troubleshoot a "stuck" batch, one where the fermentation process has been halted prematurely. Meads will ferment well at the same temperatures in which wine is fermented. After primary fermentation slows down the mead is racked into a second container; this is known as secondary fermentation. Some larger commercial fermenters are designed to allow both primary and secondary fermentation to happen inside of the same vessel. Racking is done for two reasons: it lets the mead sit away from the remains of the yeast cells that have died during the fermentation process. Second, this lets. If the mead maker wishes to backsweeten the product or prevent it from oxidizing, potassium metabisulfite and potassium sorbate are added.
After the mead clears, it is distributed. Mead can have a wide range of flavors depending on the source of the honey, additives including fruit and spices, the yeast employed during fermentation, the aging procedure; some producers have marketed white wine sweetened and flavored with honey after fermentation as mead, sometimes spelling it "meade." This is closer in style to a hypocras. Blended varieties of mead may be known by the style represented. A mead that contains spices, or herbs, is called a metheglin. A mead that contains fruit is called a melomel, used as a means of food preservation, keeping summer produce for the winter. A mead, fermented with grape juice is called a pyment. Mulled mead is a popular drink at Christmas time, where mead is flavored with spices and warmed, traditionally by having a hot poker plunged into it; some meads retain some measure of the sweetness of the original honey, some may be considered as de
Rye whiskey can refer to two different, but related, types of whiskey: American rye whiskey, which must be distilled from at least 51 percent rye. In the United States, "rye whiskey" is, by law, it is distilled to no more than 160 U. S. aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof. Rye whiskey, aged for at least two years and has not been blended with other spirits may be further designated as "straight", as in "straight rye whiskey". Rye whiskey was the prevalent whiskey in the northeastern states Pennsylvania and Maryland. Pittsburgh was the center of rye whiskey production in the late early 1800s. By 1808, Allegheny County farmers were selling one half barrel for each man and child in the country. By the 1880s, Joseph F. Sinnott's distillery and Sinnott, located in Monongahela, was the single largest producer of rye whiskey, with a capacity of 30,000 barrels a year. Rye whiskey disappeared after Prohibition. A few brands, such as Old Overholt, although by the late 1960s former Pennsylvania brands like Old Overholt were being distilled in Kentucky.
Today, an expanding number of brands are produced by Campari Group, Heaven Hill, Beam Suntory, The Sazerac Company, various smaller companies. One notable producer is MGP of Indiana, a distiller for many brands marketed by others. Rye is undergoing a small but growing revival in the United States. Since the beginning of the 21st century, more producers have been experimenting with rye whiskey, several now market aged rye whiskey. For example, Brown-Forman began production of a Jack Daniel's rye whiskey and released unaged and aged versions as limited editions. A distillery at Mount Vernon, the homestead of George Washington, sells a rye, said to be like the whiskey Washington made. In October 2017, seven New York State distilleries announced a new whiskey variety unique to the state called "Empire Rye". To qualify as Empire Rye, the whiskeys must be made from at least 75% New York State–grown rye, be distilled at a single New York State distillery, be at least two years old and be aged at the low barrel entry proof of 115 or lower.
The original distilleries to produce Empire Rye were Black Button Distilling, Coppersea Distilling, Finger Lakes Distilling, Kings County Distillery, New York Distilling Co. Tuthilltown Spirits/Hudson Whiskey, Van Brunt Stillhouse. Rye grain is known for imparting what many call a fruity flavor to the whiskey. Bourbon, distilled from at least 51% corn, is noticeably sweeter and tends to be more full-bodied than rye; as bourbon gained popularity beyond the southern United States, bartenders substituted it for rye in cocktails like whiskey sours and Old Fashioneds, which were made with rye. All other things being equal, the character of the cocktail will be drier with rye. Canadian whisky is referred to as "rye whisky" because much of the content was from rye. There is no requirement for rye to be used to make Canadian whisky, the labels "Canadian whisky", "Canadian rye whisky" and "Rye whisky" are all permitted, regardless of the actual composition, provided it "possess the aroma and character attributed to Canadian whisky".
In modern practice, most Canadian whiskies are blended to achieve this character consisting of a high-proof base whisky made from corn or wheat and aged in used barrels combined with a small amount of flavoring whisky made from a rye mash and distilled to a lower proof. In some cases, the corn-to-rye ratio may be as high as 9:1. Most contemporary Canadian whiskies contain only a fraction of rye, with the exception of a few brands, such as Alberta Premium and Canadian Club Chairman's Select, which are made from 100% rye mash. Canadian whisky must be aged in wooden barrels that are not larger than 700 litres, 150 imp gal, 180 US gal for at least 3 years, the barrels do not have to be new oak or charred; this requirement differs from regulations for U. S. blended whiskey. List of whisky brands
The Mabinogion are the earliest prose stories of the literature of Britain. The stories were compiled in Middle Welsh in the 12th–13th centuries from earlier oral traditions; the two main source manuscripts were created c. 1350–1410, as well as a few earlier fragments. These stories offer drama, romance, tragedy and humour, were created by various narrators over time; the title covers a collection of eleven prose stories of different types. There is a classic hero quest, "Culhwch and Olwen"; the sophisticated complexity of the Four Branches of the Mabinogi defies categorisation. The stories are so diverse that it has been argued that they are not a true collection. Scholars from the 18th century to the 1970s predominantly viewed the tales as fragmentary pre-Christian Celtic mythology, or in terms of international folklore. There are traces of mythology, folklore components, but since the 1970s an understanding of the integrity of the tales has developed, with investigation of their plot structures and language styles.
They are now seen as a sophisticated narrative tradition, both oral and written, with ancestral construction from oral storytelling, overlay from Anglo-French influences. The first modern publications were English translations by William Owen Pughe of several tales in journals in 1795, 1821, 1829; however it was Lady Charlotte Guest in 1838–45 who first published the full collection, bilingually in Welsh and English. She is assumed to be responsible for the name "Mabinogion", but this was in standard use since the 18th century. Indeed, as early as 1632 the lexicographer John Davies quotes a sentence from Math fab Mathonwy with the notation "Mabin." in his Antiquae linguae Britannicae... dictionarium duplex, article "Hob". The Guest translation of 1877 in one volume has been influential and remains read today; the most recent translation is a compact version by Sioned Davies. John Bollard has published a series of volumes with his own translation, with copious photography of the sites in the stories.
The tales continue to inspire new fiction, dramatic retellings, visual artwork, research. The name first appears in 1795 in William Owen Pughe's translation of Pwyll in the journal Cambrian Register under the title "The Mabinogion, or Juvenile Amusements, being Ancient Welsh Romances." The name appears to have been current among Welsh scholars of the London-Welsh Societies and the regional eisteddfodau in Wales. It was inherited as the title by the first publisher of the complete collection, Lady Charlotte Guest; the form mabynnogyon occurs once at the end of the first of the Four Branches of the Mabinogi in one manuscript. It is now agreed that this one instance was a mediaeval scribal error which assumed'mabinogion' was the plural of'mabinogi,', a Welsh plural occurring at the end of the remaining three branches; the word mabinogi itself is something of a puzzle, although derived from the Welsh mab, which means "son, young person". Eric P. Hamp of the earlier school traditions in mythology, found a suggestive connection with Maponos "the Divine Son", a Gaulish deity.
Mabinogi properly applies only to the Four Branches, a organised quartet likely by one author, where the other seven are so diverse. Each of these four tales ends with the colophon "thus ends this branch of the Mabinogi", hence the name. Lady Charlotte Guest's work was helped by the earlier research and translation work of William Owen Pughe; the first part of Charlotte Guest's translation of the Mabinogion appeared in 1838, it was completed in seven parts in 1845. A three-volume edition followed in 1846, a revised edition in 1877, her version of the Mabinogion remained standard until the 1948 translation by Gwyn Jones and Thomas Jones, praised for its combination of literal accuracy and elegant literary style. Several more, listed below, have since appeared. Dates for the tales in the Mabinogion have been much debated, a range from 1050 to 1225 being proposed, with the consensus being that they are to be dated to the late 11th and 12th centuries; the stories of the Mabinogion appear in either or both of two medieval Welsh manuscripts, the White Book of Rhydderch or Llyfr Gwyn Rhydderch, written circa 1350, the Red Book of Hergest or Llyfr Goch Hergest, written about 1382–1410, though texts or fragments of some of the tales have been preserved in earlier 13th century and manuscripts.
Scholars agree that the tales are older than the existing manuscripts, but disagree over just how much older. It is clear, thus the tale of Culhwch ac Olwen, with its primitive warlord Arthur and his court based at Celliwig, is accepted to precede the Arthurian romances which show the influence of Geoffrey of Monmouth's Historia Regum Britanniae and the romances of Chrétien de Troyes.. Those following R. S. Loomis would date it before 1100, see it as providing important evidence for the development of Arthurian legend, with links to Nennius and early Welsh poetry.. By contrast, The Dream of Rhonabwy is set in the reign of the historical Madog ap Maredudd, must therefore either be contemporary with or postdate his reign, being early 13thC. Much debate has been focused on the dating of the Four Bran
Blended malt whisky
A blended malt called a vatted malt, or pure malt, is a blend of different single malt whiskies from different distilleries. These terms are most used in reference to Scotch whisky, or whisky in that style, such as Japanese whisky; the anachronistic term vatted was used to describe the blending process but does not automatically equate to creation of a vatted malt. The use of the term "blended" did not refer to the creation of what is referred to as a blended whisky. A blending of different casks or batches of single malt whisky produced from the same distillery is still considered a single malt whisky; the "malt" part of the term refers to the use of a malted grain to make the whisky. In Scotch whisky, this grain is required to be barley. Outside Scotland, whisky is produced from other malted grains, such as malted rye, the term "rye malt whisky" is recognized along with malt whisky in the code of federal regulations for whisky in the United States. Moreover, in much of the world, whisky is made using grain, not malted.
In practice, unless a different grain is mentioned, a malt whisky is assumed to be made from barley. In the case of Scotch whisky, blended malts do not contain any whisky made from grains other than barley or spirits distilled using continuous distillation, unlike products labelled as "blended whisky". For the Scotch whisky industry, the terms vatted malt or pure malt have been reclassified as "blended malts" per the Scotch Whisky Regulations of 2009, it has become unlawful to label Scotch Whisky using the prior terminology; when an age statement appears on the label of a Scotch blended malt whisky, it refers to the amount of time spent in wooden aging casks for the youngest whisky used in the product