Blended whisky, Blends

Most known from the whiskies blended is born, today, of the marriage from 30 to 50 various individual malts with whisky of out-of-date grain. It is at this price that one produces a whisky of always identical quality. The ways of carrying out the assembly the blend- are multiple, but those of best the Masters assemblers respect approximately the following process: the Master-assembler selects various individual malts, according to their availabilities, of the tastes and the fluctuations of the courses. They will constitute its pallet. The selection can evolve/move but one must always find same qualities in the end product. The choice is done with the nose, and the Master tastes only seldom alcohols.

Then, for example, all the malts of Speyside are assembled and put to age was for six months, as well as the others whiskies of Highlands, before adding some robust malts of Islay. All these alcohols are married whole in the same barrels for six months additional before being assembled with the whiskies grain.

Thus these individual and these whiskies of grain which already aged at least three years out of barrel, and sometimes more, still will spend together at least eighteen months before being bottled.

The alcoholic strength of the blends, like individual malts, is lowered with 40° (43° for export) by addition of water. They are generally filtered at low temperature before being bottled.

The whiskies blended, “invented” about 1840, were especially sold in the South of England and the empire, then in the whole world, and their principal sales point, which could then convince a market still badly informed, was the constancy of taste and quality, in opposition to the variations of individual malts.

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