Tasting descriptions

[crow]

Probably, ya could blend it with another to lessen the grief.

[ThePaterPiper]

We were planning on doing another soon so might add them together. Still single malt if it’s all malt and from the same distillery right? :D

[crow]

Was reading up on the semantics of it a short while back due to a discussion elsewhere. Seems slight differences from place to place but single malt is generally excepted to be a malt whisky, from a single distillery otherwise its a blended malt. It doesn't necessarily mean an all malt single grain whisky although that is still a single malt. Then it seems there are variations to what constitutes a malt whisky.

[ThePaterPiper]

Yeah. And considering it all started with making hooch with whatever was on hand, these rules get way to rigorous an argument. Either way, ours is all peate dried barley and all through our ugly duckling of a pot still :))

[Sam.]

If it's made from a full grain mash bill, then I will call it malt whisky, if it's from the same distillery then it is single malt.

If you add any grain neutrel spirit to it, then it's blended whisky. These are basically the scottish rules. Not 100% on what the yanks define theirs as.

[ThePaterPiper]

Yes, well, the yanks like to be different don’t they. We might add a little more oak too I think. Try and soak up some of these heads. That and adding the next wash, might just do the trick.

I have been toying with the idea of building a small barrel, perhaps about 5l to better replicate the real thing. Is there a formula or rule of thumb to work with to equal three years etc?