Provenance, Terroir and Understanding Some Differences Between Bourbon and Single Malt Scotch Whisky

I travelled to the United States in summer last year to host a series of Scotch Whisky Tasting Experiences in a number of settings including at a wonderful shop in Indianapolis called Storied Company and a very special tasting in hall for the Muncie Scotch Whisky Society.

I was kindly invited to stay in Muncie with my friends Bob and Paaige. I began to understand a lot of the differences between single malt Scotch whiskies and Bourbons almost immediately when I arrived in the US. Firstly, stepping off the plane to experience 40 degree heat and humidity like I’ve never experienced before.

Casks sleeping in rickhouses (what we call warehouses in Scotland) must mature in a very different way in these vastly different conditions. The casks must even mature differently in various locations in the rickhouses, those nearer the roof for example will be sitting in higher temperatures and humidity levels I would have thought. Indeed at one distillery we visited, the distillery operatives were maturing meats in various locations within a single rickhouse, just to see how differently they mature. More on this in a later post.

The Importance of Corn

A huge difference between how Bourbon whiskey is produced and how single malt Scotch whisky is produced is that when you mill your grains you have what is called a mash bill, a recipe of grains that begin to make the DNA of the whiskey that you are producing. By law, when you are making spirit destined to become Bourbon, your mash bill must be made up of a minimum of 51% corn (or maize as it is sometimes called). The rest of the mash bill can be a mixture of any grains that you would like such as rye, wheat or barley.

Single malt Scotch whisky is made exclusively from malted barley. By law, it cannot be made with any other grains. If other grains are used to make the spirit it will be destined to become grain whisky, single grain whisky or blended Scotch whisky. Corn is therefore a big difference.

On my first day staying in Muncie my hosts kindly took me to a local farmers market to find some ears of corn. We took them home, boiled them up and served with much butter and salt and I can honestly say I have never tasted corn like it, much sweeter than the corn back in the UK. I think that given that corn is such a large part of the mash bill, that sweetness goes some way to explain how new make spirit from a distillery producing Bourbon is so much sweeter as well as the faster maturation created by the temperature and humidity in the rickhouses which I mention above.

Muncie Scotch Whisky Society Single Malt Whisky Tasting Experience

During the afternoon we headed over to the local community hall, a very large room and perfect for our whisky tasting that evening. There was plenty of room to seat all 60 of our guests as well as having space for a huge spread of charcuterie skillfully prepared by chef Jason which all enjoyed with our selection of fine single malt Scotch whiskies.

It was great to see so many people attend the event, to meet lots of new people and make new friends as well as seeing lots of familiar faces of those who have joined our Guided Distillery Experiences in Scotland in the past and meeting others that have booked to join is there in 2024 and 2025.

The Set List for Our Whisky Tasting in Indiana, USA

During the evening we tasted six single malt whiskies from around Scotland each having different flavour profiles. We tasted two drams from Speyside , two from Islay in the Southern Hebrides, one from the Isle of Mull and another from Orkney. The whiskies were of various strengths from 43% abv (86 proof in the US) to 60.1%abv (120 proof in the US).

Here is the set list for our tasting:

1. Benromach 15 year old Speyside single malt whisky. Established 1898, Forres, Moray. Now owned by independent bottler Gordon and Macphail in Elgin. This whisky was matured in American oak and sherry casks. Bottled at 43%abv (86 proof)
2. Tobermory 12 year old island (Mull) single malt whisky. Established 1798, Tobermory, Mull. Owned by Distell. 1 million ltrs production per annum production. This whisky was matured in American oak. Bottled at 46.3%abv (92 proof) with no colouring and no chill filtration.
3. Highland Park 15 year old island (Orkney) single malt whisky. Established 1798, Kirkwall, Mainland Orkney. Owned by Edrington Group. 2.5 million ltrs production per annum. Bottled at 44%abv (88 proof). This whisky was matured in treated European and American oak casks. Once, when working in a shop at the beginning of my whisky journey, I had to threaten to call the police when a customer got so angry when I wouldn’t accept that Highland Park was in fact a Speyside single malt whisky and not from Orkney at all. (True story).
4. The Glenallachie 15 year old Speyside single malt whisky. Established 1967, Aberlour. Owned by The Glenallachie Consortium. 4 million ltrs per annum production capacity but currently only producing 500000 ltrs per annum. Bottled at 46%abv (92 proof) with no colouring and no chill filtration. This whisky was predominantly matured in sherry casks (both oloroso and pedro ximenez)
5. Bunnahabhain Cask Strength 2023 release 12 year old Islay single malt whisky. Established in 1881 North of Port Askaig, Isle of Islay. Owned by Distell. 2.7 million ltrs production per annum. Bottled at 60.1%abv (120 proof). This whisky was matured in oloroso sherry casks.
6. Caol Ila 12 year old Islay single malt whisky. Established 1846, Port Askaig, Isle of Islay. Owned by Diageo. 6.5 million ltrs production per annum. This whisky was bottled at 43%abv and matured in second fill American oak hogseads.

Thanks to all at Muncie Scotch Whisky Society

I would like to thank everyone at Muncie Scotch Whisky Society for having me host this very special whisky tasting, it was so great to meet you all on such a lovely evening in Indiana. There were great whisky questions from all of the group. It was great to catch up with lots of people who have joined me in Scotland on our Guided Distilleries Experiences in the past and some who are joining us on trips in the future.

Special thanks must go to Bob and Paaige who were wonderful hosts for the first few days and who made my first ever trip to the United States at all possible. I’m especially grateful for being shown the sights of Indiana and for being kept topped up with corn, the best bacon butties I’ve ever had and Chardonnay.

Coming Next!

Next up is more about the trip to the USA post Indiana as I venture across to Kentucky and the Bourbon Trail to learn all about Bourbon. Watch this space for more…….

Contact Me!

If you are interested in having me host a whisky (or whiskey) tasting for you or if you are interested in visiting Scotland on one of our week long Guided Distillery Experiences please complete the form below and I will get back to you as soon as possible. Alternatively give me a call on 07875 405 980. David.