Scotch Whisky

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DEFINITION OF WHISKY:
AN AGED SPIRIT MADE FROM A BASE OF FERMENTED MASH, WATER, & SUGAR EXTRACTED FROM CONVERTED CEREALS

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SCOTCH WHISKY HISTORY:
IN 1853, ANDREW USHER MIXED BOTH GRAIN & MALT WHISKIES TOGETHER. HIS EXAMPLE WAS FOLLOWED BY MANY PRODUCERS, MERCHANTS LIKE JOHNNY WALKER, JAMES & JOHN CHIVAS, JOHN DEWAR, ETC.-THESE BLENDERS TAILORED THEIR BLENDS TO SUIT THE GLOBAL PALATE.
SCOTCH WHISKY: DEMAND INCREASED ESP WHEN COGNAC PRODUCTION WAS AFFECTED BY PHYLLOXERA IN 1870'S.
*TODAY, SCOTCH WHISKY IS A MAJOR SPIRIT CATEGORY GLOBALLY.
*BLENDS (BLENDED SCOTCH WHISKY-MAKES UP 90% OF THE WHISKY SOLD GLOBALLY.

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SCOTCH MALT WHISKY PRODUCTION:
MALT WHISKY'S FLAVORS CAN RANGE FROM DELICATE & FLORAL TO HEAVY & SMOKY & EVERYWHERE IN BTW, BUT ALL EXAMPLES ARE MADE FROM ONLY 3 INGREDIENTS:
*MALTED BARLEY, YEAST, AND WATER* AND PRODUCTION IS REGULATED BY THE "SCOTCH WHISKY ACT 1988"

*MALTING-UNDER SWA 1988 LAW,BARLEY MUST FIRST BE "MALTED" IN ORDER TO TRIGGER NATURAL ENZYMES THAT HELP CONVERT IT'S STARCH INTO FERMENTABLE SUGARS. THIS IS DONE BY FOOLING THE GRAIN INTO THINKING THAT IT'S TIME TO START GROWING, OR VIA "GERMINATION"-*TO STIMULATE GERMINATION, BARLEY IS GIVEN AN AVG OF 3 EXTENDED IMMERSIONS IN WATER IN A 48 HR PERIOD; GERMINATION THEN CONTINUES IN LARGE DRUMS WHERE COOL HUMD AIR IS BLOWN OVER THE BARLEY BED. AFTER ABT 5 DAYS, THE STARCH WITHIN THE BARLEY IS MADE AVAIL & THE GRAINS PUT OUT SHOOTS & ROOTS..THIS IS NOW CALLED "GREEN MALT".
THE GROWTH THEN NEEDS TO BE STOPPED, SO GREEN MALT IS DRIED IN A "KILN".
BARLEY-SHOULD BE LG GRAIN SIZE & LOW NITROGEN, BUT VARIETY NOT IMPORTANT TO WHISKY FINAL FLAVOR.
*KILNING STAGE-A SPECIFIC AROMA CAN BE GOTTEN NOW BY LIGHTING A PEAT FIRE UNDER THE PERFORATED FLOOR OF THE KILN.
*PEAT-A SEMI-CARBONIZED VEGETATION THAT WHEN BURNED, GIVES OFF A PERFUMED SMOKE THATS RICH IN PHENOLICS (FLAVOR COMPOUNDS).
*PEAT (PHENOLICS)-SEAWEED, TAR, SMOKED FISH, ETC.
*NOT ALL MALTS PEATED-MAJORITY SMOKE-FREE OR ONLY SMALL PEAT EXPOSURE. A FEW ARE MED PEAT.
*ISLAY-HEAVILY PEATED
*DISTILLERIES-USED GTO DO ALL MALTING ON SITE, BUT ONLY FEW DO NOW - MOST USE MALT MADE ACC TO THEIR SPECS AT COMMERCIAL MALTINGS.

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*MILLING/MASHING: MALTED GRAIN IS THEN GROUND INTO ROUGH FLOUR CALLED "GRIST" THAT IS BLOWN INTO A VESSEL CALLED A "MASH TUN"-IT'S MIXED WITH HOT WATER AT THE SAME TIME & TEMP OF THIS WATER IS VITAL TO TRIGGERING ENZYMES TO CONVERT STARCH FULLY INTO FERMENTABLE SUGARS. IF TOO COOL WATER TEMP, CONVERSION WILL NOT FULLY TAKE PLACE, IF TOO HOT, ENZYMES MAY BE KILLED. *DISTILLERS AIM FOR A "STRIKE POINT" OF 63-64.C.
EACH DISTILLER USES WATER FROM THEIR OWN SOURCE, USUALLY SPRINGS, BUT LOCHS, RIVERS & TOWN SUPPLIES USED TOO. LOTS OF PURE COLD WATER NEEDED, BUT WATER HAS LITTLE IMPACT ON FINAL FLAVOR
*MASH TUN-IS LIKE A BIG "TEA BAG"-HOT WATER FILTERS THROUGH GRIST, DISSOLVES SUGARS, & THE "WORT"-(SWEET SUGARY LIQUID), IS DRAWN OFF THE BOTTOM OF THE MASH TUN, COOLED & PUMPED TO A FERMENTER-(WASHBACK), AFTER 1ST WATER IS DRAINED OFF, A "SECOND"LOT OF HOTTER WATER IS ADDED & ALSO COLLECTED IN THE WASHBACK, THEN A "THIRD" EVEN HOTTER LOT OF WATER ADDED TO FLUSH OUT ANY REMAINING SUGAR. THIS IS RETAINED & USED AS THE 1ST WATER FOR NEXT MASH BATCH.
*MASHING-IMPORTANT FOR FLAVOR CREATION
*CLOUDY WORT-PRODUCES A SPIRIT WITH A "MALTY FLAVOR"-*IF DISTILLER MASHES FAST & SOME SOLIDS GET INTO WASHBACK, CLOUDY WORT IS MADE.
*WASH-ANY ALCOHOLIC LIQUID RESULTING FROM FERMENTATION WHICH IS TO BE DISTILLED
*WASHBACK-FERMENTER

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*SCOTCH WHISKY FERMENTATION:
YEAST ADDED TO COOLED WORT & FERMENTATION BEGINS-SUGARS EATEN BY YEAST, CONVERTED TO ALCOHOL & CO2 & HEAT GIVEN OFF-ALL THE ALCOHOL IS CONVERTED W/IN 48 HRS & A 7-10% ABV WASH RESULTS.
*FERMENTATION -VITAL TO FLAVOR CREATION.
SHORT FERMENT-LESS THAN 50 HRS + CLOUDY WORT-MALTY SPIRIT RESULTS.
CLEAR WORT-IF ALLOWED TO STAY IN WASHBACK FOR LONGER, FURTHER CHEMICAL REACTIONS OCCUR-WASH BECOMES MORE ACIDIC, YEAST EAT EVERYTHING LIKE A SUGAR, INC. ITSELF EVENTUALLY. THIS HELPS BUILD "CONGENERS"-A COMPLEX RANGE OF FLAVOR COMPOUNDS. *THESE "MUST" BE CREATED IN THE WASHBACK, IF NOT, THEY CANNOT BE CAPTURED/PRODUCED/CONCENTRATED IN THE NEXT PART-DISTILLATION.

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*SCOTCH WHISKY DISTILLATION:
*MALT WHISKY IS "DOUBLE" DISTILLED IN COPPER POT STILLS (SOMETIMES MAY BE TRIPLE) -SHAPE, SIZE, VOLUME OF CHARGE, DISTILL RATE, CONDENSING METHOD, ETC. ALL PLAY VITAL ROLE IN CREATION OF IND. SPIRIT'S CHARACTER-IT'S ABOUT A CONVERSATION BTW ALCOHOL VAPOR & COPPER (ACTS AS CATALYST)-THE LONGER THE CONVERSATION THE LIGHTER THE SPIRIT.
*1ST DISTILLATION: HAPPENS IN A"WASH STILL"-IT GIVES AN ALCOHOL LIQUID (LOW-WINES) OF AVG 23% ABV; THIS IS THE "CHARGED"INTO THE "SPIRIT STILL", AND PROCESS REPEATED. THIS TIME, THE "HEART" IS SEPARATED FROM THE VOLATILE 1ST PART (FORESHOTS) & HEAVY, OILY PART (FEINTS)-*THEN, UNWANTED FORESHOTS & FEINTS ARE COLLECTED & ADDED TO THE LOW WINES FROM NEXT DISTILLATION OF THE 1ST WASH STILL & THUS FORMS NEXT BATCH FOR SPIRIT STILL, ETC.
*CUT POINTS: EACH DISTILLERY WILL HAVE THEIR OWN "CUT POINTS" OR WHERE THEY WILL START & STOP COLLECTING THE "HEART". CUT POINTS ARE VERY IMPORTANT TO GETTING DESIRED SPIRIT CHARACTER.
*HEAVY SMOKY MALT: TEND TO "CUT" LATER, BC PHENOLICS ONLY START TO APPEAR AT END OF RUN
*LIGHT, DELICATE SPIRIT: ONLY WANT DELICATE FRAGRANT ESTERS AT "START" OF RUN, ETC.

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WOOD:
*NEW MAKE: NEW SPIRIT THEN REDUCED IN STRENGTH & PUT INTO OAK CASKS OF LESS THAN 700 LTRS. THESE CASKS GIVE WHISKY ALL OF ITS COLOR & 70% OF FLAVOR.
*SCOTCH WHISKY INDUSTRY-USES BARRELS THAT HAVE BEEN PREVIOUSLY USED FOR STORING ANOTHER ALCOHOLIC BVG-MOST COMMONLY-(EX) BOURBON OR (EX) SHERRY-MOST IMPORTANT THING TO AGING HERE IS THE TYPE OF "OAK" THESE CASKS ARE MADE FROM.

*BOURBON BARRELS: ARE MADE FROM "AMERICAN WHITE OAK"-(QUERCUS ALBA)-THIS SPECIES GIVES VANILLA, COCONUT, PINE, CHERRY, SPICE AROMAS.
*SHERRY BUTTS: USUALLY MADE FROM EUROPEAN OAK (QUERCUS ROBUR)-HIGHER TANNINS & DIFF FLAVORS: DRIED FRUITS, X-MAS CAKE, CLOVE, RESIN, ORANGE PEEL.

*MATURATION: FLAVOR DEVELOMENT HAPPENS IN 3 OVERLAPPING STAGES:
1-EVAPORATION & CHARRED INNER SURFACE OF CASK REMOVE AGGRESSIVE, SULFURY NOTES FROM SPIRIT
2-SPIRIT EXTRACTS OAK-DERIVED NOTES FROM BARREL
3-COMPOUNDS FROM OAK & SPIRIT INTERACT WITH EACH OTHER & PRODUCE COMPLEX FLAVORS & AROMAS-THIS STAGE TAKES TIME.

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*WOOD/MATURATION:
# OF TIMES CASK HAS BEEN FILLED ALSO IMPACT WHISKY'S FINAL FLAVOR:
*FIRST FILL BARRELS-(1ST TIME FILLED WITH SCOTCH WHISKY)-WILL STILL HAVE A LOT OF FLAVOR IN THE WOOD; THESE WILL DIMINISH BY THE TIME IT'S USED FOR SECOND TIME (SECOND FILL/REFILL) & SO ON.
*CASKS EVENTUALLY BECOME EXHAUSTED, BUT CAN BE RE-CHARRED & RENEWED.
*USING DIFF WOOD TYPES/DIFF FILLS GIVES DISTILLER WIDE RANGE OF FLAVOR OPTIONS FOR CREATING A MALT BRAND
*FINISHING-TODAY MANY DISTILLERS FINISH SOME OF THEIR MALTS-INVOLVES AGING A MALT IN AMERICAN OAK BARRELS (FOR 12 YRS, ETC.) THEN DECANTING IT INTO CASKS THAT ONCE HELD SHERRY, PORT, RUM, WINE, ETC. -THIS GOES THROUGH A SECOND MATURATION PERIOD THEN (USUALLY ONLY FEW MONTHS) - THE RESIDUAL LIQUID LEFT IN THESE USED CASKS GETS ABSORBED BY & FLAVORS THE WHISKY

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*BLENDING & BOTTLING:
ALMOST ALL MALTS ARE BLENDED FROM A # OF CASKS THAT WILL BE SELECTED TO CREATE A "HOUSE STYLE" & THEN VATTED TOGETHER
*BF BOTTLING, SPIRIT REDUCED WITH DEMINERALISED WATER TO BOTTLING STRENGTH
*THEN, IT WILL BE "CHILL-FILTERED" TO STOP POTENTIAL CLOUDING AT LOW TEMPERATURES
*LAST, IT MAY BE TINTED WITH A VERY SMALL AMT OF SPIRIT CARAMEL TO STANDARDIZE COLOR.
**MANY PREMIUM & MOST SINGLE CASK MALTS ARE NOT CHILL FILTERED OR CARAMELIZED

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WSET STUDY GUIDE: WHISKY:
*WHISKY: AN AGED SPIRIT WITH A FERMENTED MASH BASE, WATER & SUGAR EXTRACTED FROM CONVERTED CEREALS.

HISTORY:
*1494: FIRST RECORDS OF SPIRIT PRODUCTION
*17TH & 18TH CENTURIES: INCREASING TIGHT CONTROLS & TAXES ON PRODUCTION; SMALL STILLS ARE BANNED
*1823-EXCISE ACT LEGALISES SMALL STILLS
*1853-FIRST BLENDED WHISKIES MADE, CREATING A MARKET FOR LG VOLUMES OF MALT WHISKY
*LATE 19TH CENTURY: WHISKY FILLS GAP LEFT AFTER PHYLLOXERA DEVASTATED COGNAC.

LOCATION: MANY (ABT 100) DISTILLERIES IN SCOTLAND
*SUBREGIONS: HIGHLANDS/ISLANDS, ISLAY, SPEYSIDE, LOWLANDS
*RAW MATERIALS: MALTED BARLEY MILLED, HOT WATER EXTRACTS THE SUGARS TO CREATE A SUGARY (WORT) LIQUID THATS THEN FERMENTED TO CREATE A "WASH" OF 7-10% ABV
*DISTILLATION: COPPER POT STILLS ONLY (BY LAW); USUALLY DOUBLE DISTILLATION IN LG POT STILLS HEATED BY STEAM COILS
*MATURATION: MUST BE AGED IN SCOTLAND FOR MIN 3 YEARS INOAK BARRELS OF 700 LTRS MAX (MAY THEN BE SHIPPED IN BULK);
*MOST MALTS ARE AGED IN EX-BOURBON (AMERICAN OAK) BARRELS, BUT EX-SHERRY (EURO OAK) ALSO USED-OTHER CASKS CAN BE USED FOR FINISHING WHISKY
*SINGLE MALT: A WHISKY THAT COMES FROM A "SINGLE DISTILLERY".
*BLENDED MALT-BLEND OF WHISKIES FROM "SEVERAL MALT DISTILLERIES".

*SCOTCH GRAIN WHISKY:
*HISTORY:
*1827-INVENTION OF THE CONTINUOUS (COFFEY) STILL
*CONTINUOUS STILL GRAIN WHISKY WAS BLAND, BUT IN 1853, FIRST BLENDED WHISKIES WERE MADE-PROVIDED A LG MARKET FOR GRAIN WHISKIES.
*LOCATION:
*MOSTLY COASTAL LOWLAND AREAS-7 LG DISTILLERIES
*RAW MATERIALS: MOSTLY MAIZE, BUT OTHER GRAINS CAN BE USED *SOME ENZYMES FROM MALTED BARLEY NEEDED TO CARRY OUT STARCH - SUGAR CONVERSION
*DISTILLATION: DISTILLED TO A MAX OF 94.8% ABV IN LARGE CONTINUOUS STILLS
*MATURATION: MIN 3 YRS, USUALLY IN FIRST FILL AMERICAN BARRELS (700 LTR MAX)
*SINGLE GRAIN-WHISKIES ARE RELEASED IN SMALL QTY
*BLENDED GRAIN-WHISKIES (COMBINING MORE THAN ONE GRAIN DISTILLERY) ALSO EXIST.

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*SCOTCH WHISKY LABELLING:
ALL AGE STATEMENTS ALWAYS REFER TO THE "YOUNGEST" WHISKY IN THE VATTING;

*SINGLE MALT: WHISKY IS THE PRODUCT OF ONE SINGLE DISTILLERY, *BUT MOST BRANDS WILL BE A VATTING OR BLEND OF DIFFERENT AGES FROM THAT ONE SITE.

*BLENDED MALT: (IN EFFECT SINCE 2005): A GROWING CATEGORY THANKS TO GROWTH IN MALT WHISKY DEMAND & AN EQUAL DECLINE IN MATURE BLENDS POPULARITY (SUDDEN GROWTH IN CHINESE MARKET CAN CHANGE THIS).
ANY SINGLE DISTILLERY IS RESTRICTED BY IT'S CAPACITY, SO MAKES SENSE TO TARGET NEW "MALT CONSCIOUS" CONSUMERS WITH BLEND OF MALTS-(*NOT NEW THING, AS 1ST WHISKY BRAND STARTED OUT AS A BLENDED MALT-1853)

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*REGION IMPORTANT: "NOT" TERROIR: UNLIKE COGNAC, WHISKY NOT DEPENDENT ON TERROIR, WHISKYS CHARACTER IS MORE DEPENDENT ON CULTURAL, HISTORICAL, COMMERCIAL & GEOGRAPHICAL FACTORS.
*SCOTLAND CAN BE DIVIDED INTO 4 BROAD WHISKY MAKING REGIONS:
1-HIGHLANDS: WIDE REGION THAT EXTENDS FROM NW GLASCOW SUBURBS TO WICK IN FAR NE; THERE'S NO UNIFIED HIGHLAND CHARACTER, BUT A "WIDE" RANGE OF STYLES INSTEAD:
*MALTY-(BLAIR, ATHOL, TULLIBARDINE
*UNCTUOUS-ABERFELDY, CLYNELISH, PULTENEY
*SWEET: EDRADOUR, DALWHINNIE
*GRASSY: LOCHNAGAR, TEANINICH
*HEAVY: DALMORE, BEN NEVIS
*FRUITY/CITRIC:GLENMORANGIE, ARDMORE, GLENGOYNE

2-ISLAY/ISLANDS: THERES NO COAL ON ISLAY, SO DISTILLERS HAD TO ALWAYS USE PEAT TO DRY THEIR MALT INSTEAD- PUNGENT SMOKY WHISKY RESULTED.
ISLAY PEAT-CLAIMS TO GIVE DIFFERENT RANGE OF PHENOLICS-MORE "MARITIME & SEAWEEDY" AROMAS
8SCOTLANDS MOST HEAVILY PEATED MALTS CAN BE FOUND HERE AS WELL AS MED PEAT & EVEN SOME UNPEATED ONES TOO.
(*NOTE: SCOTCH WHISKY ASSOC CONSIDERS ISLANDS OTHER THAN ISLAY TO BE PART OF THE "HIGHLAND REGION")
*HEAVILY PEATED-ARDBEG, CAOL ILA, LAGAVULIN, **LAPHROAIG** (ALL ISLAY), LEDAIG (MULL)
*MED-PEATED: BOWMORE (ISLAY), TALISKER (SKYE), HIGHLAND PARK (ORKNEY)
*UNPEATED: BRUICHLADDICH & BUNNAHABBAIN (ISLAY)
SCAPA (ORKNEY), TOBERMORY (MULL), ARRAN, JURA

*SPEYSIDE; HIGHEST NUMBER OF MALT DISTILLERIES ARE HERE; (NAIRN-WESTERNMOST POINT, MACDUFF-EAST, & DALWHINNIE-SOUTH). *SPEYSIDE HAS COMPLEX MALTS WHICH FALL INTO 2 BROAD STYLE CAMPS:
1-LIGHT, FRAGRANT, FLORAL, MALTY SOMETIMES: LINKWOOD, **GLENFIDDICH*GLENLIVET**KNOCKANDO
2-RICHER, FRUITIER EXAMPLES: CRAGGANMORE, GLENFARCLAS, BALVENIE, MACALLAN, CRAIGELLACHIE, LONGMORN, MORTLOCH

*LOWLANDS/CAMPBELTOWN: ONLY 3 MALT DISTILLERIES CURRENTLY OPERATING IN LOWLAND: BLADNOCH, GLENKINCHIE, AUCHENTOSHAN.
*LOWLAND MALTS HAVE LONG HAD A LIGHT & GENTLE STYLE. THIS IS BC TO MEET DEMAND, THEY HAD TO USE LARGER STILLS WHICH RESULTED IN A LIGHTER SPIRIT-ALSO CONSUMERS MAY HAVE PREFERRED THIS STYLE OR A WIDER CEREAL MIX MAY HAVE BEEN USED.
*CAMBELTOWN; TOWN SOUTH OF KYNTYRE-1920'S, WAS "WHISKY CAPITOL" OF SCOTLAND & HAD 23 DISTILLERIES; TODAY, ONLY 3 EXIST; "CAMPBELTOWN STYLE"-BIG, OILY, AND OVERPRODUCTION RUINED IT'S REP;
*SPRINGBANK-BEST KNOWN CAMPBELTOWN WHISKY LEFT-IT'S KNOWN AS ONE OF SCOTLANDS MOST COMPLEX WHISKIES & EVERYTHING FROM MALTING TO BOTTLING IS DONE ON SITE HERE.

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*TASTING MALTS: INSTEAD OF THINKING IN TERMS OF REGIONS, BETTER TO CLASSIFY WHISKIES ACCORDING TO WHAT FLAVOR CAMP THEY FALL INTO:
1-MALTY: CRISP, BISCUIT, BREAKFAST CEREAL, OAT AROMAS
2-FRAGRANT: DELICATE, PERFUMED AROMAS: FLOWERS, CUT GRASS, FRESH FRUITS, BLOSSOMS
3-FRUITY: COOKED, SEMI-DRIED, DRIED FRUITS-PEACHES TO MANGOS, RAISINS TO X-MAS CAKE, *EURO OAK AGED MALTS OFTEN SHOW A "DRIED FRUIT" CHARACTER
4-OILY: ABOUT TEXTURE, WAXINESS, BEESWAX, CANDLE
5-WOODY: AROMAS ASSOC WITH AMERICAN OAK: VANILLA, PINE, CHERRY, COCONUT
6-PEATY: SMOKE, SEAWEED, TAR, SMOKED FISH, CURED MEATS

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*BLENDED SCOTCH PRODUCTION:
LIKE MALT, GRAIN WHISKY IS CONTROLLED BY THE "SCOTCH WHISKY ACT"; PRODUCTION VERY DIFFERENT FROM MALT WHISKY THOUGH.
*BLENDED SCOTCH: LIGHTER CHARACTER, HIGHER ALCOHOL THAN MALT, BUT IT'S "NOT" A NEUTRAL SPIRIT
*GRAIN WHISKY-MADE FROM A MASH OF EITHER WHEAT OR CORN, WITH A SMALL % (LESS THAN 10%) OF MALTED BARLEY ADDED TO IT FOR IT'S ENZYMES.
CEREAL IS COOKED IN A PRESSURE COOKER @ HIGH TEMPS (AVG 144.C) TO HYDROLISE THE STARCH-(SIMILAR TO BOILING POTATOES -MAKES HARD TO MUSHY); MALTED BARLEY IS GROUND & TEPID WATER ADDED TO IT; MIX OF HYDROLISED CEREAL & GRIST (MALTED BARLEY) IS MIXED TOGETHER WITH HOT WATER (AT 62.8%) IN A MASH TUN; STARCHES ARE CONVERTED INTO FERMENTABLE SUGARS HERE (MALTOSE, GLUCOSE, DEXTRINS); THE "WORTS"-SUGARY FERMENTABLE LIQUID ARE DRAINED OFF, COOLED TO ABOUT 20.C & PUMPED INTO FERMENTERS. YEAST ADDED & ALCOHOL CONVERSION ALONG WITH CREATION OF "CONGENERS" TAKES PLACE. *AT THIS STAGE, WASH CAN EITHER BECOME GRAIN NEUTRAL ALCOHOL (IE VODKA & GIN) OR
DISTILLED INTO GRAIN WHISKY

*DISTILLATION-VARIOUS TYPES OF COLUMN STILLS USED FROM TRADITIONAL COFFEY TO MULTIPLE COLUMN STILL SETUPS
*GOAL IS TO PRODUCE A HIGH STRENGTH SPIRIT OF LESS THAN 94.8% ABV-*ONCE AGAIN, THIS IS BC OF SWA LAWS THAT STATE THAT DISTILLATE SHOULD HAVE AROMA & TASTE OF RAW MATERIALS USED TO MAKE IT-"IT HAS TO TASTE OF GRAIN"
*COLUMN STILLS-DIFFERENT ALCOHOLS "FRACTIONATE' OR BOIL AT DIFF. TEMPS-THIS HELPS SEPARATE THE DESIRED CONGENERS FROM UNWANTED ONES; IF THEY KNOW WHAT STRENGTH ALCOHOL IS COLLECTED ON EACH PLATE, DISTILLERS CAN PLACE THEIR "SPIRIT PLATE" AT THE CORRECT LEVEL; FOR OFFEY STILL/GRAIN WHISKY-OFTEN AT PLATE 32 OF 39.
*GRAIN WHISKY HAS HIGHER ALCOHOL STRENGTH, SO IT HAS LOWER LEVELS OF CONGENERS THAN MALT WHISKY, THUS A LIGHTER CHARACTER.
*GRAIN WHISKY THEN REDUCED & PLACE IN OAK CASKS OF LESS THAN 700 LTR CAPACITY, THEN USUALLY TRANSFERRED TO FIRST FILL AMERICAN OAK-GIVES GRAIN SPIRIT MORE FLAVOR & SEASONS CASK FOR MALT WHISKY MATURATION

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*BLENDING: A FEW SINGLE GRAIN WHISKIES ARE AVAIL IN SMALL AMTS, BUT BULK IS USED FOR BLENDED SCOTCH-EACH GRAIN DISTILLERY HAS SLIGHT DIFFERENT CHARACTER-MOST BLENDS USE 2 OR MORE.*SOME GRAINS BETTER FOR YOUNG BLENDS, SOME FOR EXTENDED AGING;

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