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American Single Malt for Brewers​

Adapted from a presentation given at the 2024 World Brewing Congress, this article describes four core tenants of single malt whiskey: made from 100% malted barley; distilled in a way that retains flavor; aged for a minimum period in oak; and bottled at or above a specific proof. The newly accepted Alcohol and Tobacco Tax and Trade Bureau (TTB) standards of identity for American Single Malt Whiskey (ASMW) that include these requirements, as well as maximum distilled proof, location, and container size requirements are detailed. A short description of single malt production is provided. Malt selection, milling, mashing, fermentation, distillation, aging, blending, and bottling are all explained as important steps in the production of single malt. Distillers’ yield and flavor preferences in relation to malt selection, low mashing temperatures, and short fermentations are explained in comparison with brewers’ preferences, along with processing implications of the lack of boil step. Finally, it is recommended that brewers begin exploring partnerships with distillers to produce single malt whiskey. 

Keywords: ASMW, distillation, single malt, whiskey