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Single Malt Whisky

5 Item(s)

  • Scapa Skiren Batch SK06 40% 70cl
    This is the new bottling from Scapa Distillery which has been matured in first fill American oak casks. The flavour is creamy sweet vanilla with tropical fruits, citrus notes and coastal heather.
  • Scapa Glansa 40% 70cl
    Glansa is the new single malt from the Scapa distillery, the name means shining storm-laden skies in Norse. This malt has been given a little peat-treatment with and extra resting period in casks which previously held peated malt. The result is honey smoothness with soft fruits but richer in sty...
  • Scapa ' The Orcadian' 16 years old 40% 70cl
    Scapa the Orcadian 16 years old has been aged on Orkney for 16 years. This delicious golden malt delivers a sweet and silky-smooth heather-honey taste perfectly balanced with delicate spice.
  • Scapa 20 years old 1993 Chivas Brothers 58.6% 50cl
    This 'Cask Strength Edition' of Scapa single malt from Orkney has been bottled by Chivas Brothers has been bottled in limited quantities. Distilled in 1993 and bottled in 2013 at cask strength 58.6% vol from batch no. SC 20 007 at 20 years old age..
  • Scapa 2001 Gordon & Macphail 43% 70cl
    Scapa is becoming rarer in independant bottlings, this one is from Gordon & Macphail distilled 2001 and bottled 2016 (15 years old). Light and fruity with green apple, and sweet vanilla notes. The palate is spicy with notes of chilli with citrus fruits with a milk chocolate finish.

Single malt whisky is the purest expression of Scotch you can get. Malted barley, yeast and water - that’s it! These key ingredients are fermented in copper pot stills and the resultant spirit is then matured in Oak barrels. This batch process is a legal perquisite that has to be adhered to in order for the product to be called a Scotch whisky. The other stipulations are that it must be matured for at least 3 years inside the cask, be bottled at no less than 40% ABV and the distillery that produces it must be in Scotland!

To be classed as single malt, the whisky must be made wholly from malted barley; no other grain is allowed at all. It must also be the product of a single distillery. There are around 100 working distilleries in Scotland, although some may not be in operation for periods of time in order for stock levels to recoup. There used to be at least double this number but, unfortunately, many have closed their doors permanently due to adverse economical conditions and low demand. The majority of these closures occurred around the final years of the Second World War. Single malt expressions from these ‘lost distilleries’ are very desirable to whisky enthusiasts and have a price tag that reflects their increasing rarity.

The popularity of single malt has gone from zero to hero over the course of the last 25 years or so. It’s hard to believe that it was rarely consumed outside of its native borders and accounted for an extremely small percentage of sales, with blended whisky being the most popular style by far. That was until the end of the 80’s when it skyrocketed into the public domain and was recognised as the elegant and sophisticated tipple we all know and love. With the public embracing the authenticity of single malt Scotch, the distilleries responded by upping production. The success story has not faltered once since that time and the popularity of the traditional single malt shows no sign of waning.