What
is a blended Scotch Whisky?
If
all the whiskies in a blend are malts, the resulting whisky
is called a 'vatted malt' rather than a 'blend'. Some vatted
brands are called "pure malt', or simply 'malt whisky'
as opposed to 'single malt' which is the product of one distillery.
Blended
whisky is a mix of malt and grain whiskies. This style of Scotch
accounts for the majority of sales worldwide (in 1995, it was
96 percent; in 1980 it was 99 percent).
A
blend will typically consist of between 15 and 40 different
malt whiskies and two to three grains. Despite the fact that
grain whisky is relatively light in flavour, attempts to use
just one grain grain in a blend have proven unsuccessful. The
percent of malt in a blend can vary from 20 to 60 percent. The
quantity of malt, as well as the age of the malt in a blend,
will inevitably be reflected in the cost of the end product.
Malt
whiskies are all different, and each has its own unique flavour
profile. The blender sets out to balance the characterists of
one whisky with another (in fact many others) so that the original
aromas are so well integrated that they are unidentifiable.
In the perfect blend each aroma makes its contribution to a
'flavour complex' that is much more than the sum of its parts.
Blends
are made to a formula but it is not always possible to adhere
strictly to that formula. Some fillings might not be available
or are inhibitingly expensive. The blender's task is to create
a finished product that tastes the same from batch to batch
and from year to year.
The
blender is thus guided by the formula and a deep familiarity
with the flavour characteristics of the blend he wishes to re-create.
The blender noses samples of every constituent malt and grain
whisky that will go into his creation. He is aware that slight
changes in flavour may occur over time - the peaty dryness of
Highland or Island malts might increase and additional sweet
and floral Speyside fillings will be required to redress the
balance. On the other hand blends that use large amounts of
Speyside malt may have to be 'dried' out by the addition of
malts known for their dry flavour.
Once
the blender is satisfied that the marriage of the ingredients
will create what he is searching for, the individual casks are
moved from the warehouses where they have been maturing to the
blending hall. He will once agin check by nosing. He will have
spent many years commiting the individual characteristics of
individual casks to memory. Once he is happy with the quality,
the contents are poured into a large blending vat.
In
the blending vats the mixtures is stirred to thoroughly blend
the contents. then it is either rested for a short period before
being bottled or transfered to casks for one to six months to
marry before bottling.
It
is often remarked that while distilling is a science, blending
is an art.
