by Ray Pearson

In our previous Whisky 101 article (click here), we learned some of the basics of Whisky. Today, we explore some of the key factors that make quality whisky and bust a few myths.

It’s in the Water

There is actually more water in a single malt whisky than there is alcohol! Most single malts are 40% ABV (alcohol by volume), leaving 60% as water. This is like “40% chance of rain” also meaning we’ve got a shot at no rain. It also means the water used should be good stuff. Water is one of the three ingredients to make single malt, the other two being yeast and barley. It is used to soak the harvested barley so the kernels will germinate. It’s also used in various stages of production, leading to the creation of a liquid similar to beer. After distillation, water is used to reduce the ABV before the liquid goes into the casks. After years of maturation, water is again used to reduce the ABV to bottling strength. Distilleries are very proud of their proprietary water sources and go to substantial efforts to protect the integrity of the precious water.

Blame it on the Moonshine

When the distilled spirit goes into the casks, it is completely clear. In America, this very high proof, gut-wrenching liquid was called “moonshine.” It’s only after many years that the rich color palette develops, from pale yellows to deep golds and beyond, thanks to the action between the wood and the liquid.

Let the Angels Rejoice!

Maturation is a fancy name for aging. In Scotland, single malts are aged in a variety of warehouse types. The most picturesque, and the type you generally see on distillery tours, is the dunnage warehouse, with earth floors, thick stone walls, and casks stacked no more than three high. During the many years of maturation, a portion of the whisky evaporates through the wood casks and is lost to the gods. This earthly loss is called “the angels’ share”.

Two types of wooden casks are generally, but not always, used to age Scotch. The first, and majority, are made from American white oak, previously used to age American whiskies. The second cask type is made from European oak, previously used to age sherries. Most single malts are comprised of liquid aged in both kinds. There are some single malts, however, that are aged only in used bourbon casks or only in used sherry casks. Things are never easy.

No Joke… A few words about the more popular myths surrounding single malts:

A man walks into a bar and says “Barkeep, give me your best Scotch – the oldest you’ve got.” What Pete, our very wise and soon-to-be myth busting bartender, heard: “I don’t know Jack about Scotch, but the most expensive and oldest must be the best.” Pete has just been handed a golden opportunity to educate and earn a hefty tip.

In general, older means one thing: it’ll cost more than something younger, but older says very little about quality. Most single malt Scotches arrive at their optimum aroma and flavor somewhere between 12 and 21 years of aging, give or take a few years either way. Before and after those ages, the liquid’s quality could be iffy. That’s why, when a single malt aged 25, 30, 40 or more years is anointed by respected judging panels, it is usually extraordinary, and generally worth the price it commands. Myth: older is not better, but will probably be more expensive.

A man walks into another bar and says “Gimme a Scotch”. Says Glen, another wise and myth-busting bartender, “Will that be a single malt or blend?” The man asks Glen to pick a single malt. “How would you like that” asks Glen, but our unwitting student hears: “What can I put in your whisky to screw it up?” So naturally the response is “I never add anything to my Scotch – it ruins it.”  

Although there are no rules to enjoying a nice Scotch, a little magic can happen in simple ways, like adding just a little water – about a half teaspoonful or so to the whisky. Glen’s student, like most, but not all people, experiences how this makes the aroma and flavor fuller, more robust and softer. Myth: Adding anything to single malt will ruin it.

Next time: A quick tipple through the various spirits of Europe’s Celtic regions, from Spain to Scotland. There are eight regions and eight liquids – very spiritual.

About Ray

Ray is a nationally recognized single malt Scotch expert. He recently retired after 16 years within the spirits industry, including four as Glenfiddich U.S. Ambassador. Ray currently presents educational whisky seminars and tastings for corporate events, destination management companies, and national whisky shows. He is a photographer and member of the International Food, Wine & Travel Writers Association.