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 DistillersIf 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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Blended
Scotch Whisky
Blends A - C Blends D - G Blends H - M Blends N - R Blends S - Z Abbot's Choice Berry's Beat/ Berry's All Malt
Blends A - C Blends D - G Blends H - M Blends N - R Blends S - Z
