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What is a Single Malt Scotch? The 5 Types of Scotch Whisky
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What is a Single Malt Scotch? The 5 Types of Scotch Whisky

By Amy McCudden
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What is a Single Malt Scotch? The 5 Types of Scotch Whisky

From single malt to blends, Amy McCudden explores the different types of Scotch Whisky.

Whisky is a very divisive spirit. I’m sure you’ve all encountered those who can’t stomach the smell, or sight, of a dram. But whether you like it, love it, or detest it, it’s hard to deny that there is a fascinating story behind every drop.

I’m not an expert by any stretch, but I like to think that starting with some basic definitions is a great place to begin when exploring the world of whisky. It can feel overwhelming deciphering whisky labels and shelves, so if you can tell the difference between a Single Malt Scotch and a Blended Malt Scotch then it can make it much easier to find the perfect bottle - whether you’re buying a gift or treating yourself.

Whisky is truly global, both in production and distribution, and so all of the different types can’t be covered in a single blog. So, to start the ball rolling, this blog will explore the types of Scotch whisky.

Is it Whisky or Whiskey

Depending on where the liquid is distilled, it often leads to different spellings. For example, if it’s from Ireland or America, then it will typically be spelt ‘whiskey’. But if it’s made elsewhere, and especially in Scotland, then it’s usually spelt ‘whisky’.

It doesn’t mean that a different spelling equates to a better whisky/whiskey – each distillery will produce a different product. It’s simply a handy way to navigate the whisky scene (and shelves!).

Whisky

Whiskey

What are the different types of Scotch Whisky?

There are 5 categories of Scotch Whisky. To legally fall into any one of those categories, the whisky must:

  • Be made from three core ingredients – grains (including different types and therefore may impact the classification), water and yeast
  • Distilled and then matured in oak for 3 years in Scotland.
  • Bottled at a minimum ABV of 40%.

Category 1: Single Malt Scotch Whisky

  • Uses 100% malted barley (1), water and yeast.
  • Made at one distillery.
  • Made in copper pot stills (2).

Often held in high regard, a single malt is a superb example of sense of place – directly leading you to a particular distillery with each sip. These individual distilleries, such as Glenfiddich, Balvenie and Dalwhinnie, to name a few, will have their own stories, their own legacies, as well as techniques and ageing processes which contribute towards a wide portfolio of flavours across each of their bottlings, from core ranges to limited editions.

Distillery in focus

Tomatin

Tomatin is a superb distillery to showcase the variety of flavours which can come from a single place. The first official distillery started on site in 1897, with an unofficial history of distilling dating back much further. Regardless of the formalities, it’s safe to say that whisky has been integral to the land upon which Tomatin sits - the sense of place is part of Tomatin’s story.

An enduring spirit, Tomatin overcame a brief closure from 1906 to 1909 when it was bought by a wine and spirit merchant and reopened under new ownership with revived enthusiasm. The Whisky boom following the Second World War saw Tomatin grow rapidly and by 1974 it was the largest malt distillery in the world.

In the 1980s, recession pressures hit the whisky industry with full force and Tomatin was forced to close again. But new ownership in the late 1980s and expansion in the 1990s saw Tomatin expand and thrive once again.

In the early 2000s, Tomatin’s focus shifted towards single malt production and over the last 25 years, it has become an unrivalled choice for whisky lovers who wish to experience a variety of cask finishes and age statements, with each bottling offering a unique and mouth-watering array of aromas and flavours.

Their core range includes:

Highland Single Malt Whisky

Tomatin Legacy

This unpeated whisky is a must-try for those of you who are new to exploring whisky or are searching for a fresh, light single malt. A non-age statement, this indicates that the whisky is made from different ages of whisky. But, as all Scottish whisky – regardless of type - must legally be 3 years old, then you can be sure that that is the youngest Whisky used.

Nose: Vanilla bean, white chocolate and cinnamon.
Palate: Fresh fruit peppered with ginger
Finish: Light and clean
Matured in: Bourbon barrels and Virgin Oak casks

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Highland Single Malt Whisky

Tomatin 12 Year Old

The influence of Bourbon and Sherry cask maturation, as well as a minimum guaranteed ageing of 12 years, contributes to a different range of aromas and flavours.

Nose: Wild heather, pine and cedar
Palate: Crème caramel with apples, pears and mango
Finish: Full-bodied and buttery
Matured in: Bourbon barrels and Sherry casks

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Highland Single Malt Whisky

Tomatin 14 Year Old Port Casks

This whisky has benefitted from maturation in a combination of Bourbon barrels and Port casks, leading to the delicious mixture of aromas and flavours which are very different from Tomatin 12 and Tomatin Legacy.

Nose: Red Berries, Vanilla and toffee
Palate: Dark red fruits, soft baking spices and a hint of chocolate
Finish: Long, fruity finish sprinkled with soft, sweet spice
Matured in: Bourbon barrels and Port casks

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Category 2:

Blended Scotch Whisky

This type is a blend of single malt scotch and single grain scotch whiskies from multiple distilleries.

Some of the most well-loved blends include Johnnie Walker, Famous Grouse and of course, the best-selling Tanners Peaty Creag, 8 Year Old Blended Scotch Whisky.

Category 3:

Single Grain Scotch Whisky

This type is distilled at a single distillery from water, malted barley and other cereals (malted or unmalted). The distillation process will usually take place in continuous column stills rather than copper pot stills.

Category 4:

Blended Grain Scotch Whisky

This is a blend of single grain scotch whiskies from more than one distillery.

Category 5:

Blended Malt Scotch Whisky

This type is a blend of two or more single malt scotch whiskies from different distilleries. A traditional name for this type was vatted malt, but they’re typically referred to as Blended Malt Scotch Whiskies today.

Is there an easy way to remember to all of the types?

Some helpful ways to decipher the types include:

  • If it contains the word ‘single’, then it will be a product of one distillery, whereas if it’s a blend, then it will be a product of multiple distilleries.
  • If the word ‘malt’ appears, then the Whisky will be made from malted barley.
  • If the word ‘grain’ is included, then other cereals beyond barley will have been used.

What do blends offer compared to the single types?

  • Blends offer superb consistency for any dram drinker.
  • There are exceptions to the rule but blends typically offer great value for money compared to Single Malts which often carry a higher price point.
  • A blend is a superb introductory whisky for anyone new to whisky. The combination of flavours offers a range of flavours for you to enjoy. It can be a useful tipple to explore whether you prefer light and fruity flavours or woody and spicy notes.
  • Crafted from whiskies drawn from more than one distillery, each sip of a blend offers a layered range of aromas and flavours that a single distillery might not achieve on its own. While some drinkers enjoy exploring the distinct sense of place found in single malt or single grain whiskies, blends celebrate diversity - bringing together whisky styles and characters from across Scotland into one harmonious expression.
TANNERS PEATY CREAG >

(1) A key factor in this type is the use of malted barley as opposed to unmalted barley. The process of malting is very important as it converts the raw barley into fermentable sugars that yeast then can convert into alcohol in later production stage. It involves three main steps:

  1. Steeping - this involves soaking the barley to increase moisture.
  2. Barley germination – this allows the barley grain to sprout and develop enzymes which are crucial in the fermentation stage. At this point, the barley is called green malt.
  3. Kilning – this dries the malt to stop germination. This process prepares the barley for fermentation but also helps influence the flavour profiles of the whisky.

(2) The type of still plays a key role in distillation. A pot still is a large, round vessel, typically made of copper, which distils the spirit in batches. The resulting whisky is often known for its richer flavour profiles. Alternatively, a continuous still, also known as a Coffey still, is long and column-shaped. Instead of producing spirit in batches, a continuous still will keep running for a few days. A continuous still is well-known for its consistency and typically produces lighter spirits compared to pot stills, although there are always exceptions.