Creating own blend..
There is no doubt that single malts are the object of my passion. On the other hand, blends should not be underestimated, as they occupy more than 90% of the market. Without them, many single malts would disappear. It’s just slightly different product, serving different purposes.
During a recent stay in Dufftown I participated in blending classes organized by Grant’s. I should mention that Grant’s has a great room designed just for this purpose with shelves filled with all kinds of distillates. I would like to have similar one at home.
Classes were conducted by Grant’s Global Brand Ambassador Ludovic Ducrocq.
The purpose of the visit here was to create own blended whisky. While commercially available blends are composed of dozen or so components, for our amateur purposes 6 distillates were enoguh. All 18 years old, natural color, unchillfiltered and cask strength (58-60% ABV). They were labeled as: Rich Grain, Sweet Malt, Floral Malt, Robust Malt, Spicy Malt and Peated Malt. As their names suggest: 5 single malts and 1 grain whisky. The names of the distilleries were not given, not to cause unnecessary suggestions.
First, we had to find the qualities that available whiskies have to offer. We were also applying water as we were working with the cask strength distillates. Actually, each of them had its own charm and I even felt sorry for mixing them, but it was just all about. Then we had to imagine what the end result we want to achieve. Everyone had complete freedom in the choice of proportions and Ludo served with his experience. I decided on the following composition: Rich Grain 30%, Sweet Malt 10%, Floral Malt 10%, Robust Malt 20%, Spicy Malt 20% and Peated Malt 10%. At the end we had to mix, taste and bottle.
Interestingly, the final result of my whisky responded to what I imagined. Very cool and memorable activities that once I would gladly repeat.
In the next post tasting notes of Lukloveswhisky 18 years old blended whisky.