A definition of blending;

'The art of combining meticulously selected, mature, high-quality whiskies, each with its own flavour and other characteristics, with such skill that the whole is better than the sum of its parts, so that each makes its contribution to the finished blend without anyone predominating.'

David Macdonald
Former Chairman of Macdonald Martin Distillers

Whisky Magazine's Top 6 Blended Scotch whiskies

CUTTY SARK AGED 25 YEARS
Cutty Sark International

CAMPELTOWN LOCH 25 YEARS OLD
Springbank Distillers

CHIVAS REGAL 18 YEARS OLD
Chivas Bros

The aromas of this statuesque, triple blended, scotch whisky will entice and excite you. The wonderfully subtle combination of flavours will captivate you.

ROYAL SALUTE 21 YEARS OLD, 40%
Chivas Bros

Nose: "Lemon puffs, fresh air in the countryside" Robin Laing
Palate: "Smooth and spicy, elegant and complex, fudge and grapefruit." Martine Nouet
Finish: "Light chocolate, rich and full-bodied." Jim Rutledge

BLACK BOTTLE 10 YEARS OLD, 40%
Highland Distillers

Nose: "Finished oak, very smoky, oily." Jim Rutledge
Palate: "Light with sweet peat and toffee character." Keir Sword
Finish: "Balanced, spicy with a dry finish." Greg Davis

JOHNNIE WALKER BLUE LABEL, 40%
Diageo

Nose: "Delicate wood and caramel, light smokiness." Jim Rutledge
Palate: "Creamy and peaty - the peat comes through well." Gordon Motion
Finish: Excellent balanced combination of flavours." Bill Lumsden

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.

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