Rare and selected Single Malt Whisky

As Single Malt Whisky or shorter single malt are called, meet the two special conditions: They come first from a single distillery, so are not obtained from several whiskys. The second is used as a grain exclusively malted barley, yeast and water used and the production is based pot still method. The additional single malt is understood as a predicate, the so excellent whiskys are especially high in most cases.
If the burning process completed, the distillate is usually filled and stored in different sizes used oak barrels, mostly in former bourbon or sherry casks. Here, a minimum 3-year maturation period must be observed before the bottled whisky distillate may be called. However, most single malt whiskys have a maturation period of at least a decade and longer, the oldest currently known single malt was bottled in 2015 with a proud 75 years (Generations Mortlach 75 Years of Gordon and MacPhail).
A Single Malt Whisky can be quite a mixture of several barrels of a distillery, for example to achieve a consistent taste and odor as possible. The annual or age refers in such cases to the recent used barrels. Unlike a blend which can be reproduced for years in smell and taste, single malts have its own individual character, which is determined by the production and storage. The color of the whisky is often adjusted by the addition of caramel (the same dye, which is also found in the wood of the barrels) and only a few countries, including Germany and Denmark, this must be indicated on the label.
The barley used has little influence on the character of a whisky, so it does not come from around the still. Some Scottish distilleries advertise to use only Scottish barley. The brewing water used for the production comes, like other whiskys also, mostly from the surrounding area of the distillery. Before bottling the alcohol content of single malts is lowered usually with brewing water to drinking strength. According Scotch Whisky Act 1988 and EU Regulation no. 1576/89 must Whisky of an alcoholic strength of at least 40 percent by volume, but this does not apply to old still on the market bottlings. Unlike blended whisky Single Malt is enjoyed neat or with soft spring water and at room temperature, in order to exercise the usually very complex flavor nuances. In the year of origin of the Scotch was usually consumed as a single malt, as legal and illegal distilleries alike had local buyers or produced for own use. The first blend was created in 1853 by Andrew Usher Sen. At the latest in 1870 began dealer, based the barrels of the different distilleries, their own, self-made blends only throughout the UK and then spread worldwide - which is why the single malt was almost completely out of the market. They were helped rampant particularly in France phylloxera, the limited supply of cognac and brandy immense. Only in 1963 dared the company Glenfiddich from Dufftown and a short time later the world famous independent bottler Gordon and MacPhail, promote their whisky again as single malt, so had great success and paved the way for a trend. Meanwhile, single-malt whisky have a market share of 10 percent of the total Scotch whisky production, while keeping 90 percent blends.
Whisky produced today as a single malt - since the mid-1920s is also in Japan - especially in the cooler north of the country, where no rice cultivation is possible and therefore agriculture is dominated by the European cereals since the 19th century. As a model of measurement is the Scottish Malt Whisky. The Japanese interest in the Scottish national drink went so far that they were shopping in some Scottish distilleries. The largest whisky distillery in the world is located in Osaka, Japan.