The origins of single malt whisky can be traced back to the Middle Ages in Scotland when whisky was first produced. Whiskey was made in small batches using a variety of grains such as malted barley, wheat, and oats at the time. As whisky production increased, distillers began to specialise in producing specific types of whisky, such as single malt whisky.
The term “single malt” refers to whisky produced by a single distillery using only water and malted barley as the grain. Single malt whisky has a distinct flavour and character due to the use of a single grain, as well as the distillation and ageing processes.
Before being bottled, it is typically aged in oak barrels for a period of time. The rich, complex flavour of single malt whisky is influenced by factors such as the type of oak barrels used for ageing, the length of ageing, and the location of the distillery.
Single malt whisky is generally thought to be of higher quality and is often more expensive than other types of whisky.
Single malt whisky became popular in the early twentieth century, and it is now enjoyed by whisky enthusiasts all over the world. Many of the most well-known single malt whisky brands, such as Glenfiddich and Glenlivet, are still made in Scotland, though single malt whisky is now also made in Japan, Ireland, and the United States.