- 1
The sugar
Barley is steeped, sprouted for a few days and dried in a kiln (sometimes over peat smoke). Malting wakes the grain's own enzymes, which in the hot water of the mash tun turn starch into sugar.
- 2
The ferment
The sweet wort ferments for two to four days in washbacks of wood or steel into a wash of about 8%.
- 3
The still
Twice in copper pot stills: the wash still gives low wines of roughly 20–25%, the spirit still gives the new make. The shape of the stills, the speed of the run and the cut points give each distillery its character.
- 4
The wait
At least three years in oak casks of no more than 700 litres, in Scotland. Most casks are second-hand: ex-bourbon barrels, sherry and wine casks. In the cool, damp climate a cask loses about 2% of its volume a year.
The rules
- Made in Scotland, matured there for at least 3 years in oak casks of up to 700 litres
- Distilled to less than 94.8% abv
- Bottled at no less than 40% abv
- Single malt: 100% malted barley, pot stills, one distillery
In the glass
From light, grassy and fruity to heavy with sherry or peat smoke (phenols from the kiln fire).