Laphroaig 18 YEAR OLD

This 18 year old expression of Laphroaig is made in limited quantities each year and savoured by a fortunate few. A soft, sweet and spicy Islay peat smoke greets you when you first open the bottle.

The immediate taste is an oak sweetness, from 18 years in the barrel. A faint hint of the sea can be detected, testimony to its time maturing on the remote island of Islay.
Bottled at 48% ABV and non-chill filtered for a depth of taste and texture.
2010 International Wine & Spirit Competition - Gold Medal Best in Class
2010 - SF World Spirits Competition - Silver medal
2009 - SF World Spirits Competition - Silver medal

COLOUR Bright Gold

NOSE At bottling strength, a soft toffee sweet but faintly spicy flavour counterbalances the trace of delicate phenols and fruit. An all encompassing smoothness brings these together. A touch of water allows the seaweed and salt to come through but not enough to overpower the vanilla and honey sweetness with just a trace of new mown hay and peat at the finish.

BODY An intense depth that is exceptionally balanced and warming.

TASTE An instant warming tang of smoke fades into smooth floral scents, which blends seamlessly into an oaky nuttiness and leaves a lasting sweetness on the taste. With a touch of water, the peaty warmth fills the mouth but does not overshadow the sweet chocolate smoothness. This is balanced by the rich toffee taste and slowly fades into a delicate hint of heather and peat smoke.

FINISH Full bodied, long with a luxurious oily smoothness.


This expression of the famous whisky, from the remote island of Islay in the Western Isles of Scotland, has enjoyed a triple maturation in 3 types of cask. Just as with the standard Quarter Cask expression, the first maturation is in American oak, ex-bourbon barrels.

Laphroaig then select the most suitable of these barrels, containing a range of different aged spirit and transfer into small 19th century style Quarter Casks for a second maturation. The final maturation is in specially selected, large European oak, Oloroso sherry casks.
This triple cask maturation results in the perfect marriage of peat, oak and sherry notes, retaining the traditional Laphroaig peat smoke aroma, balanced by the subtle sherry sweetness and hints of sea salt.
Laphroaig® Triple Wood is finally bottled non-chill filtered, at 48% ABV for maximum flavour.
Please note since Laphroaig Triple Wood is non-chill filtered it may go cloudy when water is added in the glass, this is perfectly normal for a non-chill filtered whisky.

COLOUR Bright gold

NOSE At 48%, straight from the bottle, the initial flavour is quite sweet with a gentle mixture of sweet raisins and creamy apricots with just a trace of the dry peat smoke at the back, the smoother nutty flavours combine all these flavours into one smooth, syrupy whole. With a touch of water the peat smoke comes to the fore and masks the gentler fruitier notes. Even with the maturation being carried out in 1st fill bourbons, quarter casks and sherry butts, the intense bonfire ash smell of the earthy peat cannot be masked.

BODY Powerful yet with a creamy consistency

PALATE With no water, a large initial burst of peat belies the slight lack on the nose but is gentled on the tongue by the creamier flavours of vanilla and fruit with just a suggestion of sherry sweetness. With a trace of water the peat reek is gentled, allowing the more complex flavours of citrus fruits and spices to come through. A slight tang comes from the European Oak balancing the creamier American White Oak.

FINISH Mouth filling and extremely long but balanced by the sweet smooth caramel taste

Laphroaig 15 Year Old

Laphroaig 15 Year Old is the richer, more mature and succulent elder brother of the robust 10 Year Old. It collects awards every year like no other whisky
Their proudest ‘award’ is HRH the Prince of Wales’s emblem which sits proudly on every bottle of Laphroaig single malt. Prince Charles flew to Islay in 1995 to personally give them his ‘Fleur de Lys’. It is understand that their 15 year old expression is his personal favourite.

Some have compared the moment of its discovery to the experience of climbing one of Scotland's rugged mountains. You have braved the wilds, followed your own independent way and at last reached the very top. The view is magnificent - well worth the effort. Your first sip of Laphroaig 15 Year Old will reward you with the same sense of exhilaration. There are very few "ultimate" highs in life. But this is one of them. Their 15 year expression is the reason they proudly display HRH Prince of Wales coat of arms on every bottle.
Mildly smoky, with sweet, warm undertones - and just a hint of the sea - Laphroaig 15 Year Old is fulfilling and utterly unforgettable. Made in tiny quantities, it is esteemed and savoured around the world by a fortunate few.

COLOUR Rich bright gold
NOSE Mildly smoky, toasty and pleasantly sweet, like new hay
BODY Full bodied, suave
PALATE Zesty oak and warm peat smoke top notes, with sweet undertones, reminiscent of fresh nutmeg and toasted almonds. Faintly salty.
FINISH Prolonged resonance, mellow and utterly distinctive

Laphroaig 10 Year Old

Laphroaig 10 Year Old is an all-malt Scotch Whisky from the remote island of Islay in the Western Isles of Scotland.

In making Laphroaig, malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavour.
Laphroaig is best savoured neat, or with a little cool water. If you roll it around on your tongue. Release the pungent, earthy aroma of blue peat smoke, the sweet nuttiness of the barley, the delicate heathery perfume of Islay's streams. It is as unique as the island itself.

COLOUR Full sparkling gold
NOSE Huge smoke, sea weedy, "medicinal", with a hint of sweetness
BODY Full bodied
PALATE Surprising sweetness with hints of salt and layers of peatiness
FINISH Lingering

Original Cask Strength

The Purists Choice
Awarded Best Single Malt in the World in 2005 by Whisky Magazine, Original Cask Strength Laphroaig is bottled at natural distillery strength with all the depth of genuine taste and texture normally associated with sampling whisky at source.

Craftsmen mature Laphroaig in seasoned oak barrels, charred before filling to impart a slight sweet vanilla nuttiness. Original Cask Strength Laphroaig is barrier-filtered only just, to remove the small char particles present. This means you will enjoy Laphroaig exactly as we made it. In extremes of temperature and when you add water it may appear a little cloudy - this is the natural condition of a malt of such a peaty pungence and uncompromising purity.

Adding a little water releases a rich aroma of peat smoke with some sweetness and strong hints of the sea.
Emphatic, full bodied and utterly unforgettable. Simply 'The Best'.
Cask Strength picked as Best of the best all Single Malt Scotch whiskies!
Laphroaig Cask Strength has been voted "The Best of The Best" Single malt by over 100 judges in 5 countries testing malts in a "blind tasting" - all the samples were given to them without knowing which whisky they were testing.

COLOUR Rich deep gold

NOSE Very powerful, "medicine", smoke, seaweed and ozone characters overlaying a sweetness

BODY Full and strong

PALATE A massive peated burst of flavour with hints of sweetness at the end

FINISH Long and savoury

Laphroaig Quarter Cask

Laphroaig Quarter Cask takes its inspiration from the small casks often used for Scotch Whisky in the 19th century and frequently transported across the Glens by packhorse.

As the industry grew, they fell into disuse as bigger and more cost effective barrels became the norm, for maturation and transportation.
However as single malt lovers may know, the relationship between the barrels and the maturing spirit is critical. Laphroaig noted that the small cask size gives up to 30% greater contact with the wood compared to some of the larger sizes used today, thus greatly intensifying the maturation process.
It was decided to recreate some of the Quarter Casks and the flavours they produce. Laphroaig transferred some still maturing Laphroaig from their larger style barrels into the Quarter Casks. There then followed a further periods of maturation in their original Dunnage Warehouse No1.
For greater authenticity they simply barrier filtered the whisky the method used in those far off days and bottled at a higher alcoholic strength.
The result surprised and delighted them. The additional oak influence creates a soft sweetness and velvety feel when first tasted, then the intense peatiness so unique to Laphroaig, comes bursting through. The finish is very long and alternates between the sweetness and the peat.

Laphroaig-love the aroma of the peat smoke, It's poetry!

This is an Islay single malt Scotch whisky distillery with its whisky similarly named. It is named from the area of land at the head of Loch Laphroaig on the south coast of the Isle of Islay. Laphroaig, pronounced "La-froyg", is a Gaelic word meaning "the beautiful hollow by the broad bay".

The Beginning of Laphroaig
The distillery was established in 1815 by Donald and Alexander Johnston. Their descendants ran the distillery until 1887, when it passed to the Hunter family. They in turn ran the distillery until 1954, when Ian Hunter (who had no children) died and left the distillery to one of his managers, Bessie Williamson.
The distillery was sold to Long John International in the 1960s, and subsequently became part of Allied Domecq. The brand was in turn acquired by Fortune Brands in 2005, as one of the brands divested by Pernod Ricard in order to obtain regulatory approval for its takeover of Allied Domecq.

Laphroaig has been the only whisky to carry the Royal Warrant of the Prince of Wales, which was awarded in person during a visit to the distillery in 1994. The 15-year-old is reportedly the prince's favourite Scotch whisky.

Laphroaig Today
Take it neat or with a splash of soft water. Roll it around on your tongue. Release the pungent, earthy aroma of the blue peat smoke, the sweet nuttiness of the barley and the delicate, heathery perfume of Islay's streams. Like the islanders it may seem a little aloof at first, but make the effort, broach acquaintance and we can guarantee you'll have a warm and genuine friend for life.
The award winning family of Laphroaig Whiskies ranges from the rich, pungent 10 Year Old to the smooth and exceptionally rare 40 Year Old. But whatever Laphroaig you choose, you can sense 200 years of loving care distilled into every bottle.
Often considered the best single malt in the World. In 2005 they were proud to be voted 'the best of the best' in the Champions of Whisky Competition - so now it's official!

In an attempt to re-create the taste of historic whiskies, Laphroaig carried out experiments, for example the Laphroaig Quarter Cask has been introduced. By using smaller casks and by avoiding chill filtering, the Quarter Cask Single Malt is supposed to taste like the type of whisky that was distilled 200 years ago. Due to the smaller barrel used, the oak surface contact is 30% greater than with standard barrels. Quarter casks were preferred in the 18th century, when smuggling was rife. These smaller barrels were easier for mules to carry (a favoured means of cross-land transportation).
The Quarter Cask is also bottled at 96 proof (48% ABV), or 20% stronger than standard.

Tasting Notes
Laphroaig is one of the most strongly flavoured of all Scotch whiskies, and is most frequently aged to 10 years, although the 15-(now discontinued) and 18-year-old varieties are common (the 27-, 30- and 40-year-olds are rare and expensive).
The company describes their whisky as the most distinctive of Scotch whisky.

The harsh climate of Islay, the abundance of soft water, rain soaked peat, quality barley and the skilled craftsmen all contribute to the unique taste of Laphroaig...
Below are the 4 easy steps to unleashing and enjoying Laphroaig's full potential.
Step 1 Pour yourself a full measure of Scotland's most richly flavoured malts. Admire the full golden amber colour with its slightly greenish tone.
Step 2 Nose the glass (adding just a drop of water to release the full potential) and savour the pungent earthy aroma. Admire the heavy peaty smokiness and detect the delicate heathery perfume.
Step 3 Really taste the whisky - roll it around on your tongue and allow it to impress your palate. Take time to experience its full rich character and peaty flavour.
Step 4 Contemplate it, savour it, but never rush it - appreciate the lingering and unique mellow finish of the true single malt Scotch whisky for the connoisseur.

Region: Islay
Location: Port Ellen
Owner: Fortune Brands
Founded: 1815
Status: Operational
Water Source: The Kilbride Dam
No. of Stills: 3 wash 4 spirit
Capacity: 2,600,000 litres
10-year-old (cask strength)
Quarter Cask
15-year-old (now discontinued)

Aging Canadian Whisky

The basic definition of "whisky" in many countries other than Canada, including America does not include any specific aging duration requirement. However, Canadian products aged less than three years, or failing to meet the domestic Canadian whisky standards in some other way, cannot be called "Canadian whisky" within Canada and in some other countries, such as America.

Canadian whisky featured prominently in rum-running into America. during Prohibition. Hiram Walker's distillery in Windsor, Ontario, directly across the Detroit River from Detroit, Michigan, easily served bootleggers using small, fast smuggling boats.

Labeling Canadian Whisky

Laws in some other countries, such as America recognize Canadian whisky as an indigenous product of Canada. They require that products labelled as Canadian whisky must satisfy the laws of Canada that regulate the manufacture of Canadian whisky for consumption in Canada.

When sold in another country, Canadian whisky is typically also required to conform to the local product requirements that apply to whisky in general when sold in that country, which may in some aspects involve stricter standards than the Canadian law.

Rye and Canadian whisky

It is a common misconception that Canadian whiskies are primarily made using rye grain. Although many Canadian whiskies are labelled as "rye whisky", the use of rye grain is not dictated by law, and whisky products of all grain types are often generically referred to as (and may legally be labelled as) "rye whisky" in Canada. Under Canadian law, the term "Canadian rye whisky" is simply synonymous with "Canadian whisky", and the primary mash ingredient in most Canadian whisky is corn.

In contrast, America definition of "rye whisky" prevents a low rye content whisky from being labelled "rye" unless it is labeled as a "blended" rye whisky, and approximately 10% of such a "blended rye whisky" must still be from rye. America. also requires that if a whisky contains coloring, flavoring or distillates with 80% or greater alcohol content, this must be acknowledged on the label by including the term "blended" in the description on the label. Canadian law does not have these requirements. Moreover, American law requires at least 20% of the content of a blended whisky to be "straight whisky" rather than neutral spirits or "light" (near-neutral) whisky, This is not needed by Canadian legislation. But American law allows "blended" whisky to possess up to 80% un-aged grain neutral spirits, with an age indication on the bottle that relates solely to the "straight" part of the blend, while Canadian law demands that all of the spirits in Canadian whisky be aged for a minimum of 3 years.

Legal Requirements of Canadian whisky

According to the laws of Canada;
A Canadian whisky must be mashed, distilled and aged in Canada.
It may contain caramel (as may Scotch whisky) and flavouring, in addition to the distilled mash spirits.
As with Scotch and Irish whiskey, the alcohol content of the spirits used may exceed 90%. Thus, much of the spirits used in making a Canadian whisky, prior to aging, may have less grain-derived flavor than typical single malts or American. "straight" whiskies.
While this aspect is similar to Scotch and Irish whisky regulations, it contrasts with the maximum alcoholic proof limits on distillation (80%abv) and aging (62.5% abv) purity allowed in the production of "straight" whisky in America. All spirits used in making a Canadian whisky must be aged for at least three years in wooden barrels of not greater than 700 L capacity (a requirement similar to that for Scotch and Irish whisky and stricter than for American. whisky).
The final whisky must contain at least 40 percent alcohol by volume. As with Scotch and most other whiskies, the barrel used for aging may be new or re-used and may be toasted, charred or left raw.

Historically, in Canada, whisky that had some rye grain added to the mash bill to give it more flavour came to be called “rye”. Although many Canadian whiskies are still labeled as “rye”, the modern mash bill for a Canadian “rye” whisky often contains little or no rye grain, and their flavour is derived in other ways (such as flavour development from the aging process, blending with stronger-tasting Canadian whiskies, and the addition of flavourings).

Canadian Rye

Canadian whisky is often referred to as "rye whisky", since historically much of the content was from rye.

With no requirement for rye to be used to make whiskies with the legally-identical labels "Canadian Whisky", "Canadian Rye Whisky" or "Rye Whisky" in Canada, provided they "possess the aroma, taste and character generally attributed to Canadian whisky", in some cases the corn-to-rye ratio may be as high as 9:1. Most contemporary Canadian whiskies contain only a fraction of rye, with the exception of Alberta Premium which is one of the very few whiskies made from 100% rye mash.
In contrast with the US "straight rye whiskey" counterpart, a minimum of 3 years of small (700l/~185USG or less) wooden barrel aging is required for the "Canadian Whisky", "Canadian Rye Whisky" and "Rye Whisky" labels, although they need not be new oak, nor charred.
Approximately a dozen Canadian distillers make rye whisky today. Only a few produce a whisky with majority rye content, most famously Alberta Distillers' Alberta Premium and Alberta Springs, and Wiser's Old Rye Whisky, long distilled on the shores of Lake Ontario. Popular international brands of Canadian whisky are Canadian Club and Crown Royal.

Canadian Characteristics & Background

Canadian whiskies
These are mostly blended multi-grain liquors containing a large percentage of corn spirits, and are typically lighter and smoother than other whisky styles. Because rye was once a standard ingredient in Canadian whisky, the terms "rye" and "Canadian whisky" are often used interchangeably in Canada.

While the lighter and smoother Canadian whiskies are the most widely familiar, the range of products is actually broad and includes some robust whiskies as well.

Bourban Production Process

The typical grain mixture for bourbon, known as the mash bill, is 70% corn with the remainder being wheat and/or rye, and malted barley.
The use of a mash bill that contains a relatively large percentage of wheat produces what is known as a wheated bourbon. The grain is ground and mixed with water. Usually, though not always, mash from a previous distillation is added to ensure a consistent pH across batches, and a mash produced in that manner is referred to as a sour mash.

Finally, yeast is added and the mash is fermented. The fermented mash, which is referred to as the wash, is then distilled to (typically) between 65% and 80% alcohol. Distillation was historically performed using an alembic or pot still, although in modern production, the use of a continuous still is much more common.

The resulting clear spirit is placed in charred oak barrels for aging, during which it gains colour and flavour from the wood. Changes to the spirit also occur due to evaporation and chemical processes such as oxidation. Bourbons gain more colour and flavour the longer they age. Maturity, not a particular age, is the goal. Bourbon can age too long and become woody and unbalanced.

After aging, bourbon is withdrawn from the barrel, usually diluted with water and bottled to at least 80 US proof (40% abv). Most bourbon whiskey is sold at 80 US proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 151 proof have been sold. Some higher proof bottlings are marketed as "barrel proof", meaning that they have not been diluted or have been relatively lightly diluted after removal from the barrels. Bourbon whiskey may be sold at less than 80 proof but must be labelled as "diluted bourbon".

Bourban Origins

The origin of bourbon is not well documented. Instead, there are many conflicting legends and claims, some more credible than others. For example, the invention of bourbon is often attributed to a pioneering Baptist minister and distiller named Elijah Craig. Rev. Craig (credited with many Kentucky firsts, i.e. paper mill, ropewalk, etc.) is said to also be the first to age the distillation in charred oak casks, "a process that gives the bourbon its reddish colour and unique taste." Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product "Bourbon whiskey." Spears' home, Stone Castle, warehouse and spring house survive; one can drive by the Spears home on Clay-Kiser Road.

Although still popular and often repeated, the Craig legend has little actual credibility. Similarly, the Spears story is a local favourite, rarely repeated outside the county. There likely was no single "inventor" of bourbon, which developed into its present form only in the late 19th century. Essentially any type of grain can be used to make whiskey, and the practice of aging whiskey (and even charring the barrels) for better flavor had also been known in Europe for centuries, so the use of the local American corn for the mash and oak for the barrels was simply a logical combination of the materials at hand for the European settlers in America.

Distilling probably arrived in what would later become known as Kentucky when Scottish, Scots-Irish, and other settlers (including, English, Irish, Welsh, German, and French) began to farm the area in earnest in the late 18th century. The spirit they made evolved, and became known as bourbon in the early 19th century due to its historical association with the geographic area known as Old Bourbon (consisting of the original Bourbon County of Virginia as created in 1785, which was a region that included much of today's Eastern Kentucky – including 34 of today's counties in Kentucky, one of which is the current Bourbon County of Kentucky).

When American pioneers pushed west of the Allegheny Mountains following the American Revolution, the first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family. While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region Old Bourbon. Located within Old Bourbon was the principal Ohio River port from which whiskey and other products were shipped. "Old Bourbon" was stencilled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey most people had ever tasted. In time, bourbon became the name for any corn-based whiskey.

A refinement variously credited to either James C. Crow or Jason S. Amburgey was the sour mash process, by which each new fermentation was conditioned with some amount of spent mash (the wet solids strained from a previous batch of fermented mash, which still contain live yeast). Spent mash is also known as spent beer, distillers' spent grain, stillage, and slop or feed mash, so named because it is used as animal feed. The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey and creates a proper pH balance for the yeast to work.
In recent years, all straight bourbons use a sour mash process Crow or Amburgey developed this refinement while working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. As of today, there are no operating distilleries within the current boundaries of Bourbon County due to new counties being formed from Bourbon County over time.
A resolution of the U.S. Congress in 1964 declared bourbon to be a "distinctive product of the United States." That resolution asked "the appropriate agencies of the United States Government... [to] take appropriate action to prohibit importation into the United States of whiskey designated as 'Bourbon Whiskey.'" Federal regulation now defines "bourbon whisky" to only include "bourbon" produced in the United States.

Legal Definition of Bourbon

Bourbon by defination can vary from country to country, although various trade agreements require the name Bourbon to be reserved for products made in America.

American regulations for the labeling and advertising of Bourbon apply only to products made for consumption within the United States; they do not apply to distilled spirits made for export.
Canadian law requires products labeled as Bourbon to be made in the United States and to also conform to the requirements that apply within the United States. However, in countries other than the United States and Canada, products labeled as Bourbon may not adhere to the same standards. European Union regulations require products labeled as Bourbon to be made in the United States, but do not require them to conform to all of the requirements that apply within the United States.
The Federal Standards of Identity for Distilled Spirits state that bourbon made for consumption within the United States must meet these requirements:
Only whiskey produced in the United States can be called bourbon.
Bourbon must be made from a grain mixture that is at least 51% corn.
Bourbon must be distilled to no more than 160 (U.S.) proofs (80% alcohol by volume).
Bourbon, like other whiskeys, must be bottled at 80 proof or more (40% alcohol by volume.)
Bourbon must be entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume).
Bourbon must be aged in new, charred oak barrels.
Bourbon has no minimum specified duration for its aging period, although it must be aged at least briefly. However, the following definitions and requirements apply that relate to aging periods:

Bourbon that meets the above requirements, has been aged for a minimum of two years, and has no added coloring, flavoring, or other spirits may (but is not required to) be called Straight bourbon.

Bourbon that is labeled as Straight that has been aged for a period less than four years must be labeled with the duration of its aging.

Bourbon that has an age stated on its label must be labeled with the age of the youngest whiskey in the bottle (not counting the age of any added neutral grain spirits in a Bourbon that is labeled as Blended, as neutral grain spirits are not considered whiskey under the regulations and are not required to be aged at all).

  • Bourbon that is labeled as Blended (or as ‘a blend’) may contain added
  • colouring, flavoring, and other spirits (such as un-aged neutral grain
  • spirits); however, at least 51% of such a product must be Straight
  • Bourbon.
In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with straight bourbon aged for two years. However, at least one small distillery markets bourbon aged for as little as three months.


Bourbon is a type of American whiskey – a barrel-aged distilled spirit made primarily from corn. The name of the spirit derives from its historical association with an area known as Old Bourbon, around what is now Bourbon County, Kentucky (which, in turn, was named after the French House of Bourbon royal family). It has been produced since the 18th century. While it may be made anywhere in America, it is strongly associated with Kentucky.

Whiskey sold as Tennessee whiskey is also defined as Bourbon and is required to meet the legal definition of Bourbon under Canadian law, but some makers of Tennessee whiskey do not label their product as Bourbon and insist that it is a different type of whiskey when marketing their product.

Rye Bottles Selection

Anchor Distilling Company
Old Potrero
Old Potrero 18th Century (100% rye mash, oak barrels are toasted rather than charred as for modern whiskey)
Old Potrero Single Malt Hotaling's Whiskey
Austin Nichols
Wild Turkey Rye Whiskey

Russell's Reserve Rye
Bardstown Barrel Selections
Redemption Rye
Redemption Rye Barrel Proof
Buffalo Trace
Sazerac 6 Year
Sazerac 18 Year
Thomas Handy Sazerac Rye
Small Batch Bulleit Rye
Catoctin Creek
Mosby's Spirit Whisky (distilled from 100% rye)
Roundstone Rye Whisky (distilled from 100% rye)
Copper Fox
Copper Fox Rye Whisky
Heaven Hill
Rittenhouse Rye 80 proof
Rittenhouse Rye 100 proof
Finger Lakes Distilling
McKenzie Rye Whiskey
Frank L. Wight Distilling Co. (Loreley, MD)
Wight's Sherbrook Maryland Straight Rye
Wight's Reserve
High West Distillery
Rendezvous Rye Whiskey(blend of 6-year-old 95% rye and 16-year-old 80% rye)
Hirsch Selection 22 Year

Jim Beam

Jim Beam Rye (Yellow Label)
Old Overholt
(rī) (Rye One)
Kentucky Bourbon Distillers (KBD)
Black Maple Hill (produced by KBD)
18 Year Single Barrel Rye
23 Year Single Barrel Rye
Classic Cask (produced by KBD )
Classic Cask Kentucky Straight Rye Whiskey 21 Year
LeNell's Red Hook Rye 23 Year (not to be confused with the rye beer made by Redhook Ale Brewery )
Michter's (produced by KBD)
Michter's 10 Year
Vintage 21 and 23 Year
Willett Family Estate Rye
Koval Distillery
Lion's Pride Organic Rye (100% Rye)
Lion's Pride Organic Dark Rye (100% Rye)
Leopold Bros.
Leopold Bros. Maryland Style Rye Whiskey
Old Rip Van Winkle (now distilled by Buffalo Trace)
Van Winkle Family Reserve Rye 13 Year
Old Rip Van Winkle Old Time Rye 12 Year (discontinued)
Ryan and Wood Distilleries Straight Rye Whiskey

Templeton Rye

Tuthilltown Spirits
Hudson Manhattan Rye
Government Warning Rye
Very Olde St. Nick
Very Olde St. Nick 12 Year Rye
Very Olde St. Nick 15 Year Rye
Very Olde St. Nick 17 Year Rye
Very Olde St. Nick 18 Year Rye
Very Olde St. Nick Winter Rye
Very Olde St. Nick Summer Rye
Wight's Rye Distillery (Baltimore County, MD)
WhistlePig Whiskey
WhistlePig Straight Rye Whiskey

Rye Whisky Specialities

"Rock and Rye" is the name of two distinct beverages: a citrus fruit flavoured whiskey-based liqueur made from American rye bottled with a bit of rock candy (crystallized sugar); and a toddy made with rye whiskey, bitters, and rock candy.

"Rye and Dry" is a cocktail made with rye whiskey, dry vermouth, and optionally a dash of orange bitters.
The Detroit, MI based Faygo soft drink company features a beverage called "Rock & Rye." While it has no rye whiskey in it, it is meant to mimic the flavour of a traditional "Rock and Rye."

Rye V Bourbon

Rye is known for imparting what many call a spicy or fruity flavour to the whiskey. Due to its distinctive flavour, American rye whiskey is sometimes referred to as America's equivalent of an Islay whisky.

Bourbon, distilled from at least 51% corn, is noticeably sweeter, and tends to be fuller bodied than rye. As bourbon gained popularity beyond the southern United States, bartenders increasingly substituted it for rye in cocktails like Whiskey Sours, Manhattans, and Old Fashioneds, which were initially made only with rye. All other things being equal, the character of the cocktail will be drier with rye.

The Return of Rye

In America, "Rye whiskey" is, by law, made from a mash of at least 51% rye.
The other ingredients of the mash are usually corn and malted barley. It is distilled to no more than 160 (U.S.) proof (80%abv), and aged in charred, new oak barrels.

The whiskey must be put into such barrels at not more than 125 (U.S.) proof (62.5% abv). Rye whiskey that has been so aged for at least 2 years may be further designated as "straight", as in "straight rye whiskey".

Rye whiskey was the prevalent whiskey of the north-eastern states, especially Pennsylvania and Maryland, but largely disappeared after Prohibition.

A few brands, such as Old Overholt, survived Prohibition.
Today Heaven Hill, Four Roses, Jim Beam and Austin Nichols (among others) also produce rye whiskeys, as does a distillery at Mount Vernon, the home of George Washington, which sells a version of the rye Washington made. Rye is currently undergoing a small but growing revival in America. Approximately 20 US distilleries produce about 40 different ryes.

American Whiskey Types

June 28, 2011 01:17PM
American whiskey is distilled from a fermented mash of cereal grain. The production and labelling of American whiskey are governed by the U.S. Code of Federal Regulations.
Outside of America, various other countries recognize certain types of American whiskey, such as Bourbon and Tennessee Whiskey, as indigenous products of America that must be produced (although not necessarily bottled) in the America. When sold in another country, American whiskey may also be required to conform to other local product requirements that apply to whiskey in general when sold in that country, which may in some aspects involve stricter standards than the American. law.

Canadian law also requires that products labelled as Bourbon or Tennessee Whiskey must satisfy the laws of the America that regulate its manufacture “for consumption in the America”. Some other countries do not specify this requirement. This distinction can be important, as American. regulations include substantial exemptions for products that are made for export rather than for consumption within America.

Some key types listed in the U.S. Code of Federal Regulations are:

Rye whiskey, made from mash that consists of at least 51% rye.

Rye malt whiskey, made from mash that consists of at least 51% malted rye.

Malt whiskey, made from mash that consists of at least 51% malted barley.

Wheat whiskey, made from mash that consists of at least 51% wheat.

Bourbon whiskey, made from mash that consists of at least 51% corn (maize).

Corn whiskey, made from mash that consists of at least 80% corn (maize).

Unless the whiskey is labelled as blended, to be labelled as one of the types listed above, the whiskey must be distilled to not more than 80 percent alcohol by volume, and the addition of colouring, caramel and flavouring is prohibited. All of these except corn whiskey must be aged (at least briefly, although no minimum aging period is specified) in charred new oak containers. These restrictions do not exist for some similarly named products in some other countries, such as Canada. American corn whiskey does not have to be aged at all – but, if it is aged, it must be aged in un-charred oak barrels (either new or used).

If the aging for one of these types of whiskey reaches 2 years or beyond, and the whiskey has not been blended with any other spirits, colourings, or additives, the whiskey may additionally be called "Straight" – e.g. "straight rye whiskey".
Other types of American whiskey that are defined by federal regulations include the following:
Straight whiskey, (without reference to any particular grain) is a whiskey aged in charred new oak containers for 2 years or more, distilled at not more than 80 percent alcohol by volume, with no addition of colouring, caramel, or flavouring, and derived from less than 51% of any one grain.

Blended whiskey is a mixture which contains straight whiskey or a blend of straight whiskeys at not less than 20 percent on a proof gallon basis or in combination, whiskey or neutral spirits. The other 80 percent of the content may include un-aged grain distillates, grain neutral spirits, flavourings, and colourings.

Light whisky, which is produced in the United States at more than 80% alcohol by volume and stored in used or un-charred new oak containers.
Spirit whisky, which is a mixture of neutral spirits and at least 5% of certain stricter categories of whisky. However, it is important to note that these various labelling requirements and "standards of identity" do not apply to products for export from America. Thus, exported American whiskey may not meet the same labelling standards when sold in some markets.

Tennessee whiskey is another important American whiskey labelling.
There are only four brands of Tennessee whiskey that are currently bottled:
Jack Daniel's, George Dickel, Benjamin Prichard's and Collier and McKeel.

Tennessee whiskey is a recognized name defined under the North American Free Trade Agreement (NAFTA) as a Straight Bourbon Whiskey lawfully produced in the state of Tennessee. Three of the four brands of currently produced Tennessee whiskey use a production process that involves a filtering stage called the Lincoln County Process, in which the whiskey is filtered through a thick layer of maple charcoal before it is put into casks for aging. Aside from the NAFTA definition, Tennessee whiskey is not otherwise officially recognized as a type of whiskey in the U.S. federal regulations, and it has no other strict legal definition.

Japanese Whisky Style

Japanese Whisky Style
The production of Japanese whisky began as a conscious effort to recreate the style of Scotch whisky. Pioneers like Taketsuru carefully studied the process of making Scotch whisky, and went to great lengths in an attempt to recreate that process in Japan. The location of Yoichi in Hokkaidō was chosen particularly for its terrain and climate, which were in many ways reminiscent of Scotland (although financial constraints resulted in the first distillery actually being built in the more convenient location of Yamazaki on the main island).

One facet of the style of Japanese whisky comes from the way in which blended whisky is produced, and the differing nature of the industry in Japan. Despite the recent rise of interest in single malt whiskies, the vast proportion of whisky sold in the world is still blended. The requirements of blended whiskies are one of the main driving forces behind the diversity of malts produced by Scotland's distilleries. Typically each distillery will focus on a particular style, and blenders will choose from a wide array of elements offered by all the different distilleries to make their product. Whilst sometimes a particular brand of blended whisky may be owned by a company that also owns one or more distilleries, it is also quite common for trading to take place between the various companies. The components of a blend may involve malt whisky from a number of distilleries, and each of these could conceivably be owned by a different company.

In Japan however a different model is generally adopted. Typically the whisky companies own both the distilleries and the brands of blended whiskies. These companies are often reluctant to trade with their competitors. So a blended whisky in Japan will generally only contain malt whisky from the distilleries owned by that same company (sometimes supplemented with malts imported from Scottish distilleries).
This clearly means that blenders in Japan have in the past had a significantly reduced palette from which to create their products. It has been suggested that this may have been a limiting factor in the success of Japanese blends, particularly outside of Japan.
As a reaction to this, individual distilleries in Japan have become increasingly more diverse over recent years. It is quite common for a single Japanese distillery to produce a wide range of styles, from the smokey and peaty style to more delicate floral .

The diversity and innovation to be found in Japanese distilleries may be one of the contributing factors to their recent high profile and acclaim in the global arena. Japanese consumption of whisky also has unique characteristics, lending its whisky's distinctiveness. Drinkers often drink their whisky with food and in oyuwari (hot water) and mizuwari.

Distilleries & Reputation

Japanese Distilleries
There are currently around 10 whisky distilleries in Japan, these include:

Yamazaki: owned by Suntory, located between Osaka/Kyoto on the main island of Honshu
Hakushu: also owned by Suntory, located in Yamanashi on the main island of Honshu.

Yoichi Distillery: owned by Nikka, located on the Northern island of Hokkaidō. Nikka is a part of Asahi Breweries.

Sendai / Miyagikyo: also Nikka located to the North of the main island, near the city of Sendai.
Fuji-Gotemba: owned by Kirin located at the foot of Mount Fuji in Shizuoka.

Karuizawa: owned by Mercian (a part of Kirin), located near to the town of Karuizawa in Nagano Prefecture on the main island of Honshu.

Hanyu: located in Saitama prefecture near Tokyo on the main island. Sometimes also referred to as Golden Horse or Chichibu. Closed in 2004.

Chichibu: located near Chichibu in Saitama Prefecture. This is the new Chichibu distillery, founded by Ichiro Akuto, grandson of the distiller at Hanyu. It opened in 2008.
Shinshu: owned by Hombo, located in Nagano Prefecture on the main island of Honshu White Oak: owned by Eigashima Shuzou, located in Hyogo on the main island of Honshu
For some time it was believed by many that whisky made in the Scotch style, but not produced in Scotland, could not possibly measure up to the standards of the traditional Scotch distilleries. Until fairly recently, the market for Japanese whiskies was almost entirely domestic.
However, in recent years, a number of blind tastings have been organized which have included Japanese single malts in the lineup, along with malts from distilleries considered to be among the best in Scotland. On more than one occasion, the results have had Japanese single malts (particularly those of Yoichi and Yamazaki) scoring higher than their Scotch counterparts.

Whisky Turning Japanese?

Whisky Turning Japanese?
Whisky production in Japan began around 1870, but the first commercial production was in 1924 upon the opening of the country's first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is more similar to that of Scotch whisky than Irish whiskey, and thus the spelling typically follows the Scottish convention (omitting the letter "e")
There are several companies producing whisky in Japan. Perhaps the two most well known are Suntory and Nikka. Both of these produce blended as well as single malt whiskies.
Two of the most influential figures in the history of Japanese whisky are Shinjiro Torii and Masataka Taketsuru. Torii was a pharmaceutical wholesaler and the founder of Kotobukiya (later to become Suntory). He started importing western liquor and he later created a brand called "Akadama Port Wine", based on a Portuguese wine which made him a successful merchant. However, he was not satisfied with this success and so he embarked on a new venture which was to become his life's work: making Japanese whisky for Japanese people. Despite the strong opposition from the company's executives, Torii decided to build the first Japanese whisky distillery in Yamazaki, a suburb of Kyoto, an area so famous for its excellent water that the legendary tea Master Sen no Rikyu built his tearoom there.
Torii hired Masataka Taketsuru as a distillery executive. Taketsuru had studied the art of distilling in Scotland, and brought this knowledge back to Japan in the early 1920s. Whilst working for Kotobukiya he played a key part in helping Torii establish the Yamazaki Distillery. In 1934 he left Kotobukiya to form his own company Dainipponkaju which would later change its name to Nikka. In this new venture he established the Yoichi distillery in Hokkaidō.

Irish Distilleries

It’s mind-blowing that Ireland which boasts such great whiskey has so few Distilleries.
In the past it had hundreds of distilleries but now for a number of reasons it has only three legal distilleries remain in Ireland today.

These are;
Bushmills Distillery in Co. Antrim Northern Ireland
Cooley Distillery in Co. Louth, Midleton Distillery in Co. Cork
Two of these distilleries, both Bushmills and Midleton are part of the Irish Distillers Group with Cooley Distillery the only source of independent Irish whiskey.
There are also two Distillery Museums located on the sites of former distilleries The Jameson's old Bow Street Distillery in Dublin, and Locke's Distillery Museum in Kilbeggan Co. Westmeath.

Why has Ireland seen the disappearance of Distilleries?
In Ireland there has always been a problem with the small home market.
There were high taxes placed on Whiskey. Many of the distilleries were both outdated and inefficient. Lack of wealth saw many people in rural Irish areas buy homemade whiskey from the local maker. This illegal whiskey was made from potatoes, and better known as Poitin. So really it became a case of survival of the fittest -forcing many old distilleries into extinction

Irish distillers made the mistake of regarding blended whiskey produced by the Scotch distillers as an inferior product. This cheaper method of production and the "lighter" taste of these blended whiskeys however developed a following in both the British and American markets.

During the Second World War. American soldiers developed a taste for these blends which they brought back with them on their return from the war. Thus creating a huge demand for the Scotch whisky.
Once again the Irish pot still distillers were handicapped by their reluctance to change to these new methods of production resulting in further decline of the Irish Whiskey industry.

The general picture of whiskey distilling in Ireland over the last 100 years is a sad one of steady decline. The number of distilleries in Ireland decreased:
From 26 in 1924 to only 5 in 1937. Until recently when Cooley Distillery was opened in the mid 1980s only two other distilleries remained in production, the Old Bushmills Distillery in county Antrim and the Midleton Distillery in Co. Cork both owned by the Irish distillers Group.

Redbreast Interview part 3

What do you look for in a whiskey?
Again, it would depend on the moment, but I would favour whiskeys with
depth and complexity - I like whiskeys with long finishes. Using a wine
analogy, I'm probably a old world drinker rather than a new world drinker.

What can you tell us about Redbreast that we may not know?
Well Redbreast dates to 1903 at which time the Jameson Distillery in Bow
St. agreed to supply newly distilled whiskey to the Gilbeys Wines & Spirits
Import Company who would then mature the whiskey themselves 'under bond' -
meaning that no tax was paid on the whiskey until it was ready to be sold.
Gilbeys came up with their own brand name for this whiskey, Redbreast.
Over the remainder of the 20th century, the Irish whiskey industry imploded
largely due to the world preference for lighter more accessible blended
whiskeys, a market which had now been cornered by Scotch. In time, the
main Irish players, Jameson, Powers and Paddy recognised that the writing
was on the wall and that in order to survive, they had to accept that the
world had fallen out of love with its full flavoured pot still whiskey and
now preferred the lighter blended whiskey. Gradually, all of the main
brands evolved into blended whiskeys which of course laid the foundation
for the rejuvenation of the industry as we are evidencing today with
Jameson. Redbreast however, ploughed a lonely furrow as a pot still
whiskey and when it was eventually purchased by Irish Distillers from
Gilbeys in 1970, it had only a small, niche following. Today, the renewed
interest in Single Pot Still Irish Whiskey (pot still whiskey originating
from a Single distillery) has led a surge in demand and has provided the
basis for the new 'Single Pot Still Whiskeys of Midleton' initiative,

Any myths you would like to explain?
The obvious myth relates to the origin of the name with many interesting
theories in circulation but I can confirm that the name was inspired by
Ireland's favourite small bird, the Robin Redbreast.

Which qualities would you admire the most in Redbreast?
I admire the fact than even though the entire industry (quite rightfully)
transitioned from single pot still whiskeys to blend, Redbreast stood
steadfast in its belief and significance of the tradition of pot still
Irish whiskey. it demonstrates a strength of character and indefatigable
spirit which in many ways is very evident in the whiskey itself

Anything else you want to tell us?
For people new to Whisky what would you recommend they begin with?
It is probably the obvious answer but Jameson would be my clear
recommendation. It has incredible balance with a wonderful smooth
mouthfeel and just the right amount of full-bodied pot still to give the
whiskey flavour.

What is the future for Irish Whiskies?
The future for Irish whiskey looks very promising with more and more people
discovering the unique smoothness and flavours of our whiskeys. While we
still have some ground to make up over the other major whiskey producing
nations, we have the tradition and the whiskeys to make a real difference.

Redbreast Interview part 2

Has Ireland’s whiskey improved, and if so how?
If one was to compare with whiskeys of yore, one would find much greater
inconsistency and arguably, less appealing flavour profiles. Through
advances in distilling and wood management, Irish whiskey has certainly
improved. If one takes the Midleton Distillery, we have one of the most
advanced distillation facilities in the world in that we produce 4 distinct
categories of Irish whiskey - pot still, malt, grain and of course blended
whiskey - no other distillery in Ireland can match that. Moreover, Irish
Distillers has invested heavily in wood management whereby we ensure the
quality of cask into which all of our whiskeys are matured. This area is
quite often overlooked by other whiskey producers who are content to
purchase casks on the open market. All of our casks are purchased directly
from our suppliers and in the case of our sherry casks, we commission the
casks directly from the cooperages and we then arrange to have the casks
seasoned with specific sherry of our choice. The importance of this area
cannot be understated and gives rise to the adage that in addition to
barley, water and yeast, that wood is the fourth ingredient in whiskey.

Legend has it that Irish whiskey is superior to Scotch due to the number of
times distilled, would you go along with this?
This is not a case of being better -it is a case of being different. The
tradition in Ireland has been to triple distil in the belief that it gives
us the ability to identify more accurately the particular taste character
which we are seeking - a character which is largely defined as smoother
(due to the absence of the more robust fusel oils), fruitier and lighter.
In addition, our preference for pot still whiskey as the key component in
our blends over malt whiskey sets us apart again.

Is the Swedish market an important market for Irish Distillers?
While the Swedish market may be not the largest market for Irish
Distillers, it is important in that there is great interest in whiskey and
with the greater influence of social/online media, it is important to forge
the correct image and reputation for Irish whiskey in Sweden.

What makes Irish Whiskey so special?
this is difficult to answer in a short space of time, but I would have to
say that it is a combination of things - our unique tradition which dates
back several hundred years, our unique flavours arising from triple
distillation and pot still and possibly now the fact that after a period of
little activity, the increased innovation which is taking place by
ourselves and the other Irish whiskey producers.

What’s your favourite current Whiskey?
It all depends on the occasions really. If I'm in a pub for a casual
drink, it could be a Jameson or even a Powers. If I have had a nice dinner
and I'm looking for something special as a digestive, it could be a Jameson
12 or if I'm not buying, a Midleton Very Rare and then possibly, if I'm
having a quiet moment later in the evening in front of the TV , it could be
a Redbreast.

Redbreast -Interview part1

The Irish have a very strong culture, much alive in music, song, poetry and
dance. This display of culture has always been accompanies by drink,
normally Whisky or porter. In Gaelic it is often referred to as “Ol agus
Ceol” drink and music.

The Irish Distillers are the key players in Irish Whiskey production. Their
Category Development Director Brendan Buckley was recently available to us
for some questions.

Brendan, How long have you been involved with Irish Distillers?
I joined Irish Distillers in 2001 as a Marketing Manager working in the
Irish market for some of our leading whiskey brands in Ireland such as
Powers and PADDY. I eventually became the head of marketing for Ireland
before I moved the international side of the business 18 months ago where I
am now responsible for developing our full range of whiskey brands
throughout the world.

What are the major developments within Irish whiskey nowadays?
Well, the single most notable development in Irish whiskey over the past
10 to 15 years has been the growth of our flagship brand, Jameson. When
Irish Distillers joined the Pernod Ricard group in 1998, we sold just over
400,000 ce worldwide. In late 2010, Jameson broke the 3 million case
barrier and in doing so has introduced a whole new generation of whiskey
drinkers to the unique qualities and charms of Irish whiskey. This has in
turn stimulated an interest in the category as a whole and that is why you
are seeing many new Irish whiskeys, both ourselves at Irish Distillers and
from other producers, emerging into the market place.

More importantly for you, what’s happening in Irish Distillers?
Well obviously, Jameson is still the most important thing which is
happening at Irish Distillers as it continues to grow and attract new
consumers. Indeed its growth has meant that we are about to undertake a
major expansion program at our distillery in Midleton which will see us
doubling our distillation and maturation capacity over the next 5 years.
Additionally, we are now placing greater investment into some of our other
whiskey brands such as Redbreast and Powers. In particular, we are about
to embark on a major new initiative which aims to reinvigorate our range of
Single Pot Still whiskeys. Pot Still whiskey is a style of whiskey which
is unique to Ireland in general and to the Midleton Distillery, in
particular. Made from a mash of malted and unmalted barley, pot still
whiskey is characterised by full complex flavours and a wonderful creamy
mouthfeel. Just over 100 years ago, Ireland was the largest whiskey
producing nation in the world and it was by and large, exclusively pot
still whiskey which was being produced. However, history dealt the Irish
whiskey industry and pot still whiskey a series of heavy blows so much so
that by the end of the 20th century only two brands of pot still whiskey
existed, Redbreast and Green Spot. The Midleton Distillery still uses pot
still whiskey as the key component in its blend brands such as Jameson and
Powers but there is a resurgence in interest in whiskeys which comprise
exclusively of pot still whiskey. Under the new 'Single Pot Still Whiskeys
of Midleton' initiative, we aim to restore pot still Irish whiskey toward
its former glory through the release of new expressions under current brand
names and under new brand names. This initiative will be launched at an
event on May 5th which will take place at the Midleton Distillery.

Midleton Distillery

Situated down south in Co. Cork, Midleton distillery is responsible for the majority of all Irish Whiskey produced in Ireland today. It is the Irish Distillers Group main distillery.

The distillery started life as a woollen manufacturing business in 1796. By the 1820s the buildings were lying empty until three brothers James, Daniel and Jeremiah Murphy decided that the perfect purpose for these fine buildings should be the manufacture of whiskey. Initially run as a family concern calling themselves James Murphy & Co they ultimately merged with several other distillers in the area to be come known as the Cork Distillers Company.

The Midleton Distillery had many advantages being situated in the countryside; they included the low operating overheads as opposed to those experienced by the City Distillers. A greater advantage was perhaps that Midleton boasted not only Ireland’s but the world's largest still with a capacity of 31,618 gallons.

In 1966 The Cork Distillers Company joined forces with their city rivals John Jameson and John Powers together these three formed the Irish Distillers Group. The newly formed Irish Distillers Group decided that a new all purpose distillery would be built and Midleton with its room for expansion was chosen as the site.

The opening of the new Midleton Distillery was impressive; whilst the new distillery was being built the workers continued their craft in the old distillery buildings. Then one evening in 1975 they finished work as usual and left the old distillery. The following morning they returned not to where they had left the night before but to the new distillery a few hundred metres away, from here they carried on their craft as if nothing had changed.

Types of Scotch whisky

There are two basic types of Scotch whisky, from which all blends are made:

 Single Malt Scotch Whisky means a Scotch whisky produced from only water and malted barley at a single distillery by batch distillation in pot stills.

Single Grain Scotch Whisky means a Scotch whisky distilled at a single distillery but, in addition to water and malted barley, may involve whole grains of other malted or unmalted cereals. "Single Grain" does not mean that only a single type of grain was used to produce the whisky rather, the adjective "single" refers only to the use of a single distillery (and making a "Single Grain" requires using a mixture of grains, as barley is a type of grain and some malted barley must be used in all Scotch whisky).

Excluded from the definition of “Single Grain Scotch Whisky” is any spirit that qualifies as a Single Malt Scotch Whisky or as a Blended Scotch Whisky. The latter exclusion is to ensure that a Blended Scotch Whisky produced from Single Malt(s) and Single Grain(s) distilled at the same distillery does not also qualify as Single Grain Scotch Whisky.

The Law for Scotch

The Scotch Whisky Regulations 2009 define “Scotch Whisky” in UK law.
Under the legislation, “Scotch Whisky” means whisky that has been:

Produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
Processed at that distillery into a mash .
Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
Fermented at that distillery only by the addition of yeast
Distilled at an alcoholic strength by volume of less than 94.8%
Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres for at least three years
Retains the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation
Has no added substances, other than water and plain (E150A) caramel colouring
Has a minimum alcoholic strength by volume of 40%

Uisce beatha na h-Alban/Scotch Whisky

Uisce beatha na h-Alban/Scotch Whisky,
Here we dismantle the whisky, explaining the types and blends, firstly please note that Scottish whisky is normally referred to simply as "Scotch" and spelt without an e in whisky.

Scotch whisky is divided into five distinct categories:
Single Malt Scotch Whisky,
Single Grain Scotch Whisky,
Blended Malt Scotch Whisky (formerly called "vatted malt" or "pure malt"), Blended Grain Scotch Whisky,
Blended Scotch Whisky.
All Scotch whisky must be aged in oak barrels for at least three years. Any age statement written on a bottle of Scotch whisky, in the form of a number, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky.
The first claimed written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495. A Friar named John Cor was the distiller.