Spelling of the Scottish and Canadian whiskies (see whiskey). In Scotland, primarily the Blended Scotch whiskies next Single Malt whiskies are produced subordinate to the Scottish Grain whiskies, but in Canada the later is preferred.
Crushed cereals (for malt whisky malted barley) are first mashed with water delivering the wort. The wort is fermented together with yeast, producing the wash with an alcohol content of 5 to 10 percent. After almost twice, sometimes threefold, distillations a colorless raw whisky distillate is obtained which is finally maturated by storage in wooden barrels. Wood ingredients are absorbed, while at the same time a loss of alcohol occurs (2.5 percent per year, the so-called "angels share"). Common to all the whiskies is a high content of congeners which causes the characteristic taste and aroma. The golden color arrives by the storage over the years, whereby higher alcohols, particularly 2- and 3-methylbutane-1-ol, get into the whisky.
The term single is used for whiskies, which comes from a single distillery, in contrast to the blended whiskies, containing a mixture of several varieties of whiskies from various distilleries.