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A blended whisky that contains at least 51 % straight malt whisky may be labelled as blended malt whisky or malt whiskey – a blend. Canadian whisky regulations [5] allow the addition of flavoring agents as well as caramel coloring.
Most new-make malt whisky is diluted with water to about 60% alcohol by volume (ABV) or so before it is placed in casks to mature (62.5% is specified as a maximum in U.S. law for making straight whisky). The aged spirit is then diluted with water to reduce it to bottling strength (typically 40-50% ABV).
Whisky stills in Scotland. Distillation of whisky has been performed in Scotland for centuries. The earliest written record of whisky production in Scotland from malted barley is an entry on the 1494 Exchequer Rolls, which reads "Eight bolls of malt to Friar John Cor, by order of the King, wherewith to make aqua vitae."
The term "malt" refers to several products of the process: the grains to which this process has been applied, for example, malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various breakfast cereals; single malt whisky, often called simply "single malt"; or a product based on malted milk ...
For a whiskey to be classified as an American single malt, they have to meet the following criteria: The whiskey must be distilled from 100% malted barley produced in the United States
The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. Various grains are used for malting, most often barley , sorghum , wheat or rye . Several types of equipment can be used to produce the malt.
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