Scotch
More than 90-percent of the Scotch whisky consumption in this country can be attributed to brands of blended whisky. The object of blending has always been to soften, in a sense, the harsher characteristics of the individual malt whiskeys with the intention of producing one with widespread appeal.
As the word implies, blends are the result of mixing different whiskeys together, including both single malts and grain whiskeys. Located mainly in the Lowlands, 14 Scottish grain distilleries produce grain spirits (which are in fact whiskeys, not, as is sometimes misinterpreted, neutral grain spirits), made primarily from corn. They are distilled in tall, column stills, a method that is faster and less expensive than the pot still.
Numerous variables determine the ultimate character of a blended Scotch, such as the quality of the barley, the amount of peat used, the length of the second distillation and decisions about when each particular cask is ready to be added to the blend.
This last step is an art as well as a science. Each Scotch house has its own closely guarded blend. Usually there are 20 to 25 different single-malt whiskeys used in a blend, and although the exact proportions are not known, anywhere from 20-percent to 50-percent malt whisky will be used in a blend, with the rest being grain whisky.
Blended Scotch
A blended scotch whisky may contain a combination of whiskies from over 40 or 50 different malt and grain distilleries. The normal ratio of malt to grain is 60 percent grain 40 percent malt. The percentage of malt used will determine the quality and smoothness of taste and character. Each whisky used in the blending process will normally have been matured for about 5 years, however there are a number of higher aged blended scotch whiskies available.
