| Abstract: | Malt whiskies bottled by one single distillery are called single malts. The ingredients for producing Scotch single malts are peat‐smoked barley malt and yeast. After fermentation, these yield an alcoholic liquid which is distilled in copper pot stills. Having been stored in oak casks for a legaly ordered time of at least three years, the new spirit may be sold as Scotch whisky. Its flavour is mainly due to chemical components forming during storage in a maturation process, but the peat used in malting and the pot stills also have some influence on its character. |
