There is no question that the single malt category has made Scotland a global superpower. Before the 1960s, Scotch Single Malts were sold in bulk to blenders (not directly to consumers) as ingredients of Scotch Blends such as Dewar’s, The Famous Grouse, Johnnie Walker, etc. However, in 1963 Glenfiddich decided to sell and market to consumers its Single Malt Scotch outside of Scotland. By the 1970s, several distilleries followed suit, and by the 1980s there were approximately 50 single malts in the market, with the numbers increasing more thereafter.
Other countries like Ireland have been making single malts for many years using methods like triple distillation (as opposed to double distillation like in Scotland) and barrel maturation with wood other than oak, a requirement for Scotch Whisky.
Single malt refers to whisky made from 100% malted barley from one (single) distillery. The malting process consists in converting starches into sugars by kick-starting the process of germination through enzyme action. The output is malted barley (a.k.a. Roasted barley).
Today single malts are produced in multiple countries, so it would be interesting to taste side by side two non-Scotch single malts, compare the tasting notes and draw some conclusions about the intended flavor profile the distilleries looked for. Here are the candidates:
Whisky: Stranahan’s Diamond Peak Single Malt Whiskey
Producer: Proximo Spirits
Distillery: Stranahan’s Distillery
Region: Colorado, USA
Whisky Type: American Single Malt (100% malted barley)
Age: NAS
ABV: 45%
Aged in Cask: American oak, Tequila seasoned barrels
Whisky: Penderyn Celt Single Malt Welsh Whisky
Producer: The Welsh Whisky Company
Distillery: Penderyn Distillery
Region: Wales, U.K.
Whisky Type: Welsh Single Malt (100% malted barley)
Age: NAS
ABV: 43%
Aged in Cask: ex-bourbon, ex-peated quarter casks (Islay)
Nose
Stranahan’s Diamond Peak brings caramel, vanilla, barbeque, peat, and smoke. Penderyn Celt brings a light and citrus (lemons and oranges), vanilla, and a good dose of peat and smoke.
Penderyn stays closer to citrus and grassy aromas commonly associated with Irish Whiskey, while the aromas of Stranahan’s stay closer to a bourbon flavor profile with the addition of the peat and smoke. Both malts bring their own personalities to the nose.
Palate
The sweet arrival of caramel with a vegetal note from Stranahan’s is very pleasing. Adding water made this malt richer, sweeter, and more flavorful. the fruit flavors associated with bourbon remain and become more rounded.
Penderyn is a light malt with sweet and citrus flavors that precedes a medium wave of smoke and peat. The wave peat and smoke carries from the mid-palate all the way to the finish.
Finish
Stranahan’s Diamond Peak manages to pull off a sweet and smoky medium finish, while Penderyn Celt delivers a long and full of smoke and peat experience.
Conclusion
What impressed me the most about Penderyn is the power of the smoke peat in the finish. Very impressive for anyone that enjoys Scotch. It is possible that the Islay casks are exerting their dominance in this whisky, but it is enjoyable.
What impressed me the most about Stanahan’s is how well the sweet/smoke/peat trinity carries throughout the experience. The balance of these three flavors delivers a fantastic experience. There is also a vegetal/smoky note that might be coming from the barley of the tequila, but I am not sure.
Both single malts are very tasty and interesting. The only thing you should ask yourself is whether you enjoy a bourbon-style whiskey or a more European-style malt. Either way, you can’t go wrong.
Check a full review for Stranahan’s Diamond Peak Single Malt Whiskey here. Also, you can read my full review on Penderyn Celt Single Malt Welsh Whisky here.
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