Blended Scotch Whisky
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For this experiment, we decided to make a blend using two parcels of whisky that had been produced at the Kininvie Works distillery. A Grain Whisky and a Single Malt Whisky. The grain spirit contained an inclusion of rye, which typically has higher levels of protein compared to standard malted barley. During fermentation these nutrients support yeast metabolism and in turn produce higher levels of acids and subsequently esters. Afterwards these compounds develop into the rich, toffee flavours we can now taste. The resultant mature spirit is a spicy, deep flavoured grain spirit with the characteristics of a malt, which balances well with the light, floral spirit that traditional Kininvie malt brings.