Scotch Malt whisky

Conner, J.M., Paterson, A., Piggott, J.R. (1999). Release of distillate flavour compounds in Scotch malt whisky. J. Sci. Food Agric., 79, 1015-1020. 

Maltose, or malt sugar, is produced during the hydrolysis of starch and glycogen by dilute acids or enzymes. It is produced from starch during the germination of barley by the action of the enzyme amylase. The barley, after controlled germination and drying, is known as malt and is used in the manufacture of beer and Scotch malt whisky. Maltose is water-soluble, but it is not as sweet as sucrose. Structurally it... 

Scotch malt whiskies contain complex mixtures of phenolic compounds which are extracted from the wooden casks in which the maturation process takes place. The phenolic profile is influenced by several factors including the length of maturation, the species of oak from which the casks are made, the pre-treatment of the cask by charring of the wood, prior... 

There are two kinds of Scotch whislg malt whisky, which is made by the pot still process, and grain whisky, which is made by the patent still (or Coffey still) process. Malt whislq is made from malted barley only, whereas grain whislg is made from malted barley together with unmalted barley and other cereals. 

Whole grains means grains of cereals from which no part has been intentionally removed. The unique taste characteristics and smokey flavor of Scotch is developed from peat used in the whisky production process. The character and amount of peat used in malting the barley have a critical affect on the flavor intensity of the final product. The aroma of the burning peat is absorbed by the barley malt and is carried through the distillation process. 

The single malt Scotch or malt Scotch, which has recently become popular in the United States, is made from a mash of only malted barley. Single malts are usually darker with heavier flavor than blended Scotches because of increased aging and the absence of the lighter grain whisky. 

Interestingly, phenols from peat smoke are included in the flavours of Scotch whisky to dry the malt. ... 

II.—Scotch Patent Still Whiskies Made from Malt Only (Schidrowitz)... 

Three case studies are presented in this section. The first two studies desalbe the application of conceptual profiling to High Street pharmacy retailer brands and to the development of a derived index of fit-to-brand in the Single Malt Scotch Whisky category. The third study explores the relationship between our derived index of fit-to-brand and new product sales volumes. 

Malts almost exclusively used for production of Scotch whiskey. The green malt is kilned in the presence of peat smoke. The peat is slowly burned and conducted to the hot air chamber of the kiln, and then in the fan-driven airstream into the malt. Malts for lowland and highland Scottish whiskies are lightly (1-5 ppm of total phenols) and heavily (15 to 20 ppm total phenols) peated, respectively. 

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