Barley Varietals | About Dram Time

It’s commonly stated that Single malt whiskies are crafted from three primary ingredients:malted barley, water, and yeast. However, while this statement holds some truth, the reality is that single malt whisky must undergo fermentation with malted barley, water, and yeast, followed by maturation in oak casks for a minimum of 3 years and 1 day.

Thus, the essential components for crafting single malt whisky are malted barley, water, yeast, and time, each playing a crucial role in the process. Maturation in oak casks contributes significantly, accounting for 60 to 80% of the spirit’s flavour. Therefore, the aspect of time in maturation is integral to understanding how the final spirit evolves from its raw materials.

In the narrative of whisky production, a pivotal decision faced by all distilleries is the selection of grain variety.

Looking back at the early days of whisky production, barley selection was primarily driven by availability rather than quality. Farmers often grew barley for food, with leftover grains being repurposed for whisky production to avoid wastage, as instructed by Irish monks.

During this era, discussions on grain quality and variety were scarce. Today, barley selection prioritises factors such as starch, protein, and nitrogen levels, with high resistance to diseases like mildew and lodging also being critical. Ideal barley varieties boast approximately 60 to 65% starch, 10% protein, and around 25% nitrogen.

Scotland boasts over 200 barley varieties suitable for its 138 distilleries and 7 grain distilleries, yet only 13 spring barley types are highly recommended for brewing and distilling purposes. Notable varieties include Sun King, Skyway, Firefoxx, anda few others.

Currently, prevalent barley varieties in production include Laureate, Planet, Splendor, and Firefoxx. Barley types like Propino, Concerto, Optic, and Oxbridge, distilled in 2010, are now being bottled and enjoyed worldwide, exemplified by expressions like the Bruichladdich Islay Barley series found on retail shelves.

In the intricate craft of single malt whisky production, the fundamental ingredients of malted barley, water, and yeast are complemented by a crucial element: time. Maturation in oak casks for a minimum of three years and a day allows the spirit to evolve, with the casks contributing significantly to its flavour profile. However, a pivotal decision in whisky production lies in selecting the barley variety. In the past, availability rather than quality drove this choice, with left over grains repurposed for distillation. Today, barley selection emphasises factors like starch and protein levels, as well as disease resistance. Scotland boasts a diverse array of barley varieties, with only a select few highly recommended for distillation. Notable varieties include Sun King, Skyway, and Firefoxx, each contributing to the unique expressions found in bottles like the Bruichladdich Islay Barley series, showcasing the culmination of meticulous barley selection and expert craftsmanship in every dram