Everyone who loves whisky will have their favourites, but there is no doubt some have a particular sense of discernment when it comes to certain aspects of whisky production – and indeed consumption.
For example, there are people who would happily add a little water or ice to their dram, or even mix it with something else. Others, however, are insistent it should be neat. This is, of course, everyone’s choice once they have their bottle in hand.
However, the way the whisky is made is another area of contention. Should it always be a single malt, or are blends fine? After all, some brands are built around the latter, such as Grants, Johnny Walker and Famous Grouse.
Nonetheless, some cask whisky owners want nothing but single malts. However, that would be a problem if someone changed the definition of what constitutes a ‘single malt’.
It may seem odd that this should even be possible. Surely, one would think, a single malt is a self-explanatory term. Apparently, however, it is more complicated than that.
An article in the London Evening Standard has revealed what was at stake. The Department for Environment, Food and Rural Affairs (Defra) has been considering a loosening of the definition, which would be used when assigning protected geographical status for an English malt.
The proposed definition would declare an English single malt as being made from “UK grain at an English distillery using water local to the distillery”.
This drew protests from the Scotch Whisky Association (SWA), which stated that such a definition would “only require distillation at the single distillery location and not the creation of the spirit from malted barley at a single site”, with this posing perils for Scottish whisky makers with their traditional methods.
An SWA spokesperson said the proposed move would be “very damaging for the reputation of single malt whisky from the UK, and by extension single malt Scotch whisky.”
Fortunately, Defra has now decided against making any change, ensuring that the traditional definition of a single malt remains as it was.
Tracy Gilbert, an Edinburgh-based MP, raised the issue in the House of Commons. Responding for the government, chief secretary to the Treasury Darren Jones said: “I have checked with Defra ministers and I can confirm to her that we will not be watering down the definition of single malt whisky.”
Such news will come as a great relief and not just for distillers, or even those buying whisky in the here and now for consumption at home or to stock up for a bar; those buying cask whisky will also be pleased that there will still be a clear definition of what constitutes a single malt going forward.
Of course, some cask buyers might be perfectly happy to get their hands on some blends. After all, either may appreciate in value and when it comes to the actual flavours when the stuff passes one’s lips, it is all a matter of personal taste.
Had the definition of a single malt changed, however, that would have been a matter of leaving a bad taste in the mouth.