Episodes

  • 74: What's The Deal With Bourbon Part 1

    74: What's The Deal With Bourbon Part 1
    Jul 27 2024
    Long over due episode about bourbon, what it is why it is. This is part 1 which means we didn't get very far. Habanero candy simple syrup, and merica got in the way. hope you enjoy. badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman WHAT IS BOURBON? Bourbon is an American Whiskey produced mainly in the southern part of Kentucky State. What Is Bourbon? According to US Trade Legislation, “bourbon” is a type of whiskey where the “mashbill”—the recipe of grains used to produce the whiskey—consists of 51% - 80% corn. Typically, distillers use approximately 70% corn content and can choose other grains for the remainder of the mashbill. The type of grain used will affect the style and flavors of the whiskey. There are specific guidelines that distillers must follow to put the word bourbon on the label. The Process - Most bourbon starts with sour mash. It is taken from a previous batch of mash (crushed grain going through the fermentation process), set out to sour overnight, and then added to a new batch. The process is much like that of starting a sourdough bread.The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water. The “mash bill” must have a minimum of 51% corn. For most bourbons, the average is about 70%. Other grains such as rye, malted barley, and wheat are considered “flavor” grains.Length of Aging - Bourbon must be aged for at least two years. Many premium bourbons on the market are aged between 5 and 12, with some as long as 27 years.The Barrel - Bourbon must be aged in brand-new barrels made of white oak and charred on the inside. Brands determine the varying char levels for their barrels from 1 to 4.Flavor – By law, nothing can be added at bottling except water. Nothing is added that might enhance flavor, add sweetness or alter color.Proof - Bourbon is bottled at between 80 and 125 proof. Only water may be used to lower the proof of the alcohol.Location – Bourbon can be made anywhere in the US. Only whiskey produced in the State of Kentucky can be called labeled Kentucky Straight Whiskey. Traditional Bourbon Knob Creek (rye content approx. 30%) Jim Beam Wild Turkey Evan Williams High-Rye Bourbons Rye is the second grain used in Bourbon, it adds dry, spicy, peppery flavors to the whiskey's character. Examples of Bourbons with high rye content include Basil Hayden’s Bulleit Buffalo Trace Eagle Rare George T. Stagg Old Forester Old Grand-Dad Woodford Reserve Four Roses Single Barrel High-Wheat Bourbons Wheat adds elegance and a soft, smooth character, often with hints of nuts and cinnamon. Whiskeys with high wheat content include Maker’s Mark Old Fitzgerald Old Rip Van Winkle, or Pappy Van Winkle Rebel Yell WL Weller A bourbon is also distinct from a whiskey in other ways: The bourbon leaves the still at no higher than 80% alcohol by volume. The bourbon enters new charred white oak casks for aging at no higher than 62.5% abv. The bourbon is bottled at no less than 40% abv. The bourbon is flavored by nothing other than water—this means the Jack Daniel’s is not a bourbon! The bourbon must state its age on the label if the maturation time is less than four years. Bourbon is so intrinsically linked to the ‘Bluegrass State’ that it’s easy to think the spirit is exclusively made there. What’s more, according to the Kentucky Distillers’ Association, 95 per cent of the world’s supply comes from Kentucky. The reality is, however, that it can be produced anywhere in America, and new bourbon distillers are cropping up across the country all the time.
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    1 hr and 21 mins
  • 73: Olde Raleigh Distilling

    73: Olde Raleigh Distilling
    Jul 20 2024

    Welcome back, Alright guys today we are chatting with Brandon over at Olde Raleigh. They are doing some amazing things, they are based in North Carolina.

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    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

    Patreon.com/the_whiskeyshaman


    OUR STORY

    The Dedication Of A Blender's Dream

    In January 2017, Olde Raleigh Distillery was established in Zebulon, N.C. Though at the time, the hope was to open within three to four months, Master Blender Brandon McCraney officially opened the doors four years later, in January 2021. Doing so required McCraney to overcome county change orders, a 401k liquidation and 12 lender rejections.

    McCraney credits his perseverance to his military background. This, along with strong local support, helped Olde Raleigh succeed in building a business during the COVID-19 pandemic. Within its first operating year, Olde Raleigh Distillery grew from a bar and tasting room, having not yet produced a batch, to a true gathering space, eventually holding celebrations for the five batches it rolled out later that year. Olde Raleigh Distillery is proud to be a part of the charge to revitalize Zebulon, NC.

    About Olde Raleigh Distillery

    Olde Raleigh Distillery is on a mission to simply make unforgettable and damn good whiskey. With a laser focus on the art of blending and distilling spirits, our attention to detail is noticeable in every drop of our small batch bourbon blends.

    Find us located in downtown Zebulon, NC, in an abandoned 10,000-square-foot brick building that we hand crafted with the same passion we do our whiskey. Our venue is a family-owned and operated distillery, tasting room and popular event space in The Triangle. We want to share our passion with you. Visit us today to taste our unique blend or book a tour to explore the art of making whiskey.



    Meet The Man Behind The Bourbon

    OUR DISTILLER & MASTER BLENDER

    Brandon McCraney has spent years immersing himself in the spirits industry to dissect the world of whiskey. As Blender, he hand-selects and ages each barrel using a vigorous process known as élevage to identify the perfect point in the time to harvest our distinct and flavorful small batch spirits. When not working on production or sampling barrels, he leads Olde Raleigh’s workshops and Whiskey Master Classes. In the pursuit in mastering the art of blending whiskey, follow Olde Raleigh’s journey as we release blended whiskies from around the world.

    Brandon’s role extends beyond the distillery’s walls, fostering partnerships with local farmers and introducing heirloom grains in the heart of Old Tobacco country. As a Raleigh resident, he aims to build a meaningful brand that gives back to the community he loves. The goal is to showcase the positive environmental and economic impacts distilleries contribute from farm to glass.



    This desire to have a broad impact stemmed from his experience as a Captain in the U.S. Air Force, where he proudly served for four years. Brandon’s education includes a Bachelor’s degree from North Carolina State University and Master’s Degrees from the University of Cincinnati and Harvard University. He is a certified Executive Bourbon Steward, Whiskey Sommelier, teaches at the Whiskey Marketing School and has industry affiliations with Moonshine University, the American Distilling Institute and the U.K.’s Institute of Brewing and Distilling.

    As the sole owner and operator, Brandon has his sights set on making his family name one to be reckoned with in the craft whiskey world.
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    54 mins
  • 72: Whiskey horror stories/ Home distilling law change/ problem child

    72: Whiskey horror stories/ Home distilling law change/ problem child
    Jul 13 2024

    This is a strange one. i hope its acceptable. Not much else to say i think i said it all.

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    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==



    More than 2.1 million barrels of Bourbon flowed through Kentucky distilleries last year, accounting for 95 percent of the world’s production.

    Keeping the world awash in Bourbon requires more than just the best quality grains and pure limestone water. The mechanics of distilling require tons of piping, heating, cooling, and other equipment to get the classic taste.

    And the reality of machinery is that things break and result in facility issues that impact production, quality, and flavor.

    It’s important to understand where mechanical issues in distilleries can happen and when to call for repairs. Let’s look at the most common problems that can happen to your pipes, ventilation, and plumbing.

    Pipes serve as the arteries of the enterprise, moving mash from the cooker to the fermentor and spirits from the tank to the cask. They twist, bend, and join in a lot of places along the path making them vulnerable to springing leaks.

    Age, corrosion, and pressure strain your pipes and can lead to leaks over time. Inspecting your pipes should be a daily habit to catch distillery issues before they become big problems.

    Don’t think you’ve dodged this bullet because you’ve gone with copper piping rather than stainless steel or galvanized. Copper can still corrode and leak at the seams, despite its superiority in other ways.

    A clog in the piping can show up in a couple of different ways, the most common being that you notice a decreased flow rate between elements of the system. But an increase in pressure in the still can also mean a blockage down the line. Adding glass balls to your column helps to increase surface area, but it can unintentionally result in over-pressurization of the still if you’re careful.

    The heart of a distillery is its boiler. A reliable boiler should give you consistent heat and steam pressure quickly and on-demand.

    Most modern boilers require little maintenance beyond blowing down at the end of the day to clear sediment that collects at the bottom. Not taking this simple step can result in facility issues that damage your drains and plumbing.

    Beyond that, your regular distillery maintenance checks should include looking for any holes in the drums or clogging of the condensate line. Boiler accessories like copper coils for potable hot water should also be checked regularly for holes or clogs.

    If your boiler starts getting noisy or inconsistent, it’s time for a thorough checkup to make sure you don’t need a new boiler.

    When you’re making a grain-based beverage like whiskey or vodka, there’s going to be a lot of grain dust in the air, which is highly explosive. Moving all that out requires good ventilation and air filtration with a backup manual system in case something breaks.

    The ventilation needs to extend to the fermentation room and cask storage as well. Fermenting releases carbon dioxide while alcohol vapors come off the still and casks. Both create an unhealthy breathing environment for your workers.

    Like the HVAC in a home, you should check your system to replace air filters and ensure the parts are clean and humming along nicely. You can do this sort of maintenance yourself monthly and have a professional check the system annually.

    Humidity control allows for consistency and conformity in your product. The many temperature changes in the distillation process result in a lot of humidity. If you’ve noticed trouble maintaining the proper moisture levels, check for a clog in the line moving condensation out of the building or a dirty filter.
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    1 hr and 8 mins
  • 71: Whisky Mentors

    71: Whisky Mentors
    Jul 6 2024

    Welcome back guys today i got to have a chat with Irene Tan. if you dont know her your missing out. This was a fantastic conversation and dont click off i did a tasting of the Kings Code "Touch Of Bessie " at the end. Hope you enjoy

    Kingscountydistilling.com

    Badmotivatorbarrels.com/shop/?aff=3

    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==


    WHISKY MENTORS is a consulting company started by Irene Tan in the spring of 2018 after she graduated from the Whiskey Marketing School as a Level 1 Whiskey Sommelier. It was evident that the whiskey world was on the brink of explosive growth, and it was a timely entry into the industry. Irene is now a Level 4 Whiskey Sommelier and her industry related qualifications include WSET 2 Wine and Spirits Certification passed with Distinction, Certified Specialist of Spirits (CSS), Certified Sherry Wine Specialist, Executive Bourbon Steward, Certified Whisky Ambassador, Diploma in Single Malt Whisky and Diploma in the Art of Tasting Whisky from the Edinburgh Whisky Academy In the summer of 2022, she completed a week-long whisky course at Springbank Whisky School in Campbeltown, Scotland. She has created a whiskey line called Kings Code for Kings County Distillery which launched in the fall of 2023..In her role as the Spirit Hunter for the Crowded Barrel Whiskey Company, she’s the chief blender and hunts for single barrels for the Alliance Series.

    Whisky Mentors is well-respected in the industry and highly sought after by brands and distilleries to carry their products. While it’s not just about the knowledge Irene has about the whiskies she carries, or how she picks winning single barrels, it’s about the passion that exudes from her veins when you meet her to talk about whiskies. She listens to her customers and helps them find that special bottle to share with family and friends. Her innate and acute sense of smell and taste paired with an uncanny ability to create blends in her head that she knows are going to work, puts her in a unique position to help create whiskies and other spirits that consumers will seek.

    Whisky Mentors created a bespoke blend of 15 year cask strength Rye at Whistle Pig for Canterbury Liquors.

    Whisky Mentors’ consulting services are offered to both consumers and producers.

    Whisky Mentors also offers private in-house tasting events as well as offsite events.

    Whisky Mentors offers consulting services to craft distilleries to help them understand what the market trends are. Whisky Mentors will also help create new product lines by occasionally sourcing domestically and internationally to make unique and delicious blends to help with brand recognition and to help distilleries stay competitive.

    Whisky Mentors has embarked on making barrel-aged gins with a couple of distilleries. Each release will be sold exclusively at the distillery and at Canterbury Liquors.

    Follow Irene on FB or IG @whiskymentors.
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    1 hr and 10 mins
  • 70: Whiskey VS Moonshine

    70: Whiskey VS Moonshine
    Jun 29 2024
    Welcome back this is a tale as old as time, a cinderella story if you will. Today we are gonna find out which is better moonshine or whiskey. Thank you to our sponsors Badmotivatorbarrels.com/shop/?aff=3 Z.SmithWhiskeyAndMixology Patreon.com/the_whiskeyshaman Moonshine is high-proof liquor, traditionally made or distributed illegally.[1][2][3] Its clandestine distribution is known as bootlegging.[4] The name was derived from a tradition of distilling the alcohol at night to avoid detection. In the first decades of the 21st century, commercial distilleries have adopted the term for its outlaw cachet and begun producing their own legal "moonshine", including many novelty flavored varieties, that are said to continue the tradition by using a similar method and/or locale of production.[5] Terminology[edit] Not to be confused with Mountain Dew, Hooper's Hooch, or White spirit. Different languages and countries have their own terms for moonshine (see Moonshine by country). In English, moonshine is also known as mountain dew, choop, hooch (abbreviation of hoochinoo, name of a specific liquor, from Tlingit), homebrew, mulekick, shine, sneaky pete, white dog, white lightning, white/corn liquor, white/corn whiskey, pass around, firewater, and bootleg.[6][5] In some countries, moonshine stills are illegal to sell, import, and own without permission. However, enthusiasts explain on internet forums how to obtain equipment and assemble it into a still.[10] To cut costs, stainless steel vessels are often replaced with plastic stills, vessels made from polypropylene that can withstand relatively high heat. A column still, or a spiral still, can achieve a vapor alcohol content of 95% ABV. Moonshine is usually distilled to 40% ABV, and seldom above 66% based on 48 samples.[11] For example, conventional pot stills commonly produce 40% ABV, and top out between 60% and 80% ABV after multiple distillations. However, ethanol can be dried to 95% ABV by heating 3A molecular sieves such as 3A zeolite.[12][13][14][15][16] The preferred heat source for plastic stills or spiral stills is sous vide sticks; these control temperature, time, and circulation, and are therefore preferred over immersion heaters. Multiple units can be used to increase the wattage. Also, sous vide sticks, commonly sold in 1200 W and generally temperature regulated up to 90 °C (194 °F) (ethanol boils at 78 °C (172 °F)), will evaporate the ethanol faster than an immersion heater, commonly sold in 300 W. Electrical injury may occur if immersion heaters are modified, as if a 35 °C (95 °F) thermostat is removed from an aquarium heater (because doing so may break its waterproofing), or if an immersion heater is disassembled from an electric water boiler. A typical jar of moonshine, with a sample being ignited to produce a blue flame. It was once wrongly believed that the blue flame meant that it was safe to drink. A common folk test for the quality of moonshine was to pour a small quantity of it into a spoon and set it on fire. The theory was that a safe distillate burns with a blue flame, but a tainted distillate burns with a yellow flame. Practitioners of this simple test also held that if a radiator coil had been used as a condenser, then there would be lead in the distillate, which would give a reddish flame. This led to the mnemonic, "Lead burns red and makes you dead," or simply, "Red means dead." Whisky or whiskey is a type of liquor made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of port, rum or sherry are also sometimes used.
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    1 hr and 3 mins
  • 69: An Evening With Daniel Whittington

    69: An Evening With Daniel Whittington
    Jun 22 2024

    Welcome back today we have The Master Yoda Whiskey Somm himself. This was a great conversation and flowed very well. Hope you enjoy it .

    Badmotivatorbarrels.com/shop/?aff=3

    Z.SmithWhiskeyandmixology

    Pateron.com/the_whiskeyshaman


    Daniel Whittington is the founder of Whisky Marketing School. He’s also the Chancellor at Wizard Academy, co-owner of Crowded Barrel Whiskey Co, co-founder of The Whiskey Vault and Whiskey Tribe, founding member of the Texas Whiskey Association and President Emeritus of the Texas Whiskey Association.

    With Crowded Barrel Whiskey Co, he was the first to create a blended whiskey using only Texas distilleries and the first to release a Texas Craft focused Independent Bottling series.

    Also, WSET II and EWA Scotch Diploma Graduate and Instructor as well as Executive Bourbon Steward and instructor.

    He also plays music sometimes.

    Daniel Whittington is our Approved Course Provider in Austin, Texas. He teaches EWA courses on the campus of Wizard Academy and Whisky Marketing School.

    Tell us a bit about yourself and your role in the industry.

    I’m the Chancellor of Wizard Academy, a business school for entrepreneurs. In 2015, we founded Whisky Marketing School to train and educate whisky sommeliers. In 2016, I co-founded what became the two largest whisky focused YouTube channels: the Whisky Vault and the Whiskey Tribe.

    In 2018 I co-founded Crowded Barrel Whiskey Company, the world’s first crowd sourced whiskey distillery where I eventually operated as Head Distiller and Head Blender until October 2023. In that capacity, I also helped start the Texas Whiskey Association and served as its third President.

    In 2022, I reached out to both Stave and Thief and Edinburgh Whisky Academy to partner with them in offering their courses at Wizard Academy.

    How did you get into spirit education?

    I began studying wine and sprits when living in California in the early 2000’s. It eventually led me to the whisky industry where I found a spirit I truly loved. I studied under various programs like WSET and smaller localized certifications before I ended up at Wizard Academy in 2013. I tend to study and analyze anything I find interesting, and Whisky was a rabbit hole that just never ended. And because teaching is one of my core drivers, I started finding small ways to share the knowledge and information I was learning. After two years at Wizard Academy, I realized that the whisky industry could benefit from a whisky education program with our focus on communications, marketing, and public speaking. And that’s what led me down this current path.

    What do you love about teaching?

    Teaching is a gift. First, I love having the honor and privilege of opening doors and shining the light on new and interesting things for students. I love watching their love and passion grow with knowledge and support. I love seeing what students go out into the world and do with what they learn.

    But I’ve also found that you don’t truly understand something until you try to teach it. I’ve learned more about whisky in the last 8 years by teaching it than I ever did by simply studying it on my own. It took head knowledge and transformed it to a deeper level of understanding.

    What excites you most about EWA?

    Edinburgh Whisky Academy has done a truly wonderful job of making courses on whisky that are both challenging, highly in depth, and at the same time accessible and practical. They are one of the best in the world at understanding how to make information meaningful beyond facts and data and taking it into the realm of practical knowledge and true understanding. And they have some of the best and most knowledgeable instructors in the world.




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    1 hr
  • 68: Manufactured Scarcity

    68: Manufactured Scarcity
    Jun 15 2024
    Welcome back, today we get into the touchy subject of manufactured scarcity. Hope that it is enjoyed. Badmotivatiorbarrels.com/shop/?aff=3 Z.SmithWhiskeyandMixology Patreon.com/the_whiskeyshaman Artificial scarcity is scarcity of items despite the technology for production or the sufficient capacity for sharing. The most common causes are monopoly pricing structures, such as those enabled by laws that restrict competition or by high fixed costs in a particular marketplace. The inefficiency associated with artificial scarcity is formally known as a deadweight loss. In a capitalist system, an enterprise is judged to be successful and efficient if it is profitable. To obtain maximum profits, producers may restrict production rather than ensure the maximum utilisation of resources. This strategy of restricting production by firms in order to obtain profits in a capitalist system or mixed economy is known as creating artificial scarcity.[1] Artificial scarcity essentially describes situations where the producers or owners of a good restrict its availability to others beyond what is strictly necessary. Ideas and information are prime examples of unnecessarily scarce products given artificial scarcity After the recent announcement from Buffalo Trace about a general tightening of bourbon supplies -- a 'shortage,' if you will -- many people chose to comment (here and elsewhere) by pointing out that the stores they shop are still well-supplied with the brands in question.While this at first blush simply seems funny -- how blinkered is your world view that you don't think something is happening unless it's happening to you? -- it suggests that many people don't understand how a whiskey shortage works.First, it's important to remember the three-tier system. By law, producers sell to distributors and distributors sell to retailers. In many states, merchandise can't flow in the other direction. Even chain retailers can't move stock from store to store to equalize availability. This can lead to one store in a market being out of a certain product, while others in the same market have plenty.To a whiskey producer such as Buffalo Trace, there is a shortage whenever they receive orders they can't fill. Sometimes this is a very short term problem. For example, there are no more finished goods in the finished goods warehouse ('finished' means bottled, cased, and ready to ship) and there is a gap in time before that particular product is scheduled for another bottling run, but there is sufficient whiskey available, so that a normal bottling can be done at the next opportunity. That's not really a shortage, although it can result in a few very limited out-of-stock situations at retail.Another situation might be that the producer's finished goods warehouse is bare and there's nothing suitable that's available to bottle -- so there's a shortage as far as the producer is concerned -- but the distributors have sufficient stock that the shortage never reaches retail. A point is reached where everything is on the shelf somewhere -- the producer and distributor stocks are depleted -- but they are able to be replenished before bare shelves appear at retail.For the consumer, a real shortage occurs when the finished goods warehouse is bare and there is no suitable whiskey available to bottle until the next batch reaches maturity. For several months, distributors and retailers are unable to replenish their stocks of that particular item, leading to multiple retail out-of-stock situations market-wide. That's the kind of shortage consumers notice, because they may have to visit several stores to find the item in question. Posted by Chuck Cowderyat 1:26 PM
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    48 mins
  • 67: Blending With Emma

    67: Blending With Emma
    Jun 8 2024

    Welcome back today chat with Emma Crandall, blender at Balcones Whiskey. This was a fantastic talk, and i'm so excited for yall to hear this.

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    Z.Smithwhiskeyandmixology


    IN 2008, BALCONES WAS DRIVEN TO CREATE SOMETHING

    ORIGINAL AND AUTHENTIC

    In 2008, Balcones was nothing more than an idea driven by a passion to create something original and authentic, right here in the Heart of Texas. It all started in an old welding shop under a bridge in Waco. For the next year, we replaced the roofing, knocked out walls, laid brick, cut pipes, installed copper pot stills from Portugal, and shoehorned a whisky distillery inside that quaint building. Proud of what we had accomplished on our own, we began distilling in 2009.

    Our reflection on the sacred trance driven out of a solar eclipse inspires our newest release: Balcones Mirador Eclipse Texas Single Malt. An eclipse is the loss of our sun, yet it signifies new beginnings. We can anticipate an eclipse, but we cannot change it. They are out of our control - exquisite and specific to each moment and each place. This is exactly what we worked to reflect in our newest American Single Malt.

    TASTING NOTES

    ON THE NOSE, sun-kissed notes of poised pressed flowers & clover hay are engulfed by mango meringue & pineapple gum drops, while dense notes of almond biscotti and honeydew rind round out the bunch.


    ON THE PALATE, blush lemon custard & white chocolate raspberry tart neighbor more reserved notes of guava pound cake and prairie sage, before a long and confident finish of dried thyme and honeyed jasmine tea.

    Whisky Blending

    What is blending? What is its purpose?

    A number of distilleries bottle and sell some of the whisky they distil for consumption as single or unblended whiskies. By far the greater part of their production, however, is used for the well-known blended Scotch whiskies that are sold all over the world.

    Blending whisky is a considerable art acquired only after years of experience.

    A blend will consist of anything from 15 to 50 different single whiskies, combined in the proportions of a formula that is the secret of the blending company concerned.

    Whiskies from different distilleries have a character of their own and, just as people of different temperaments are often incompatible, so some whiskies will not blend happily with certain others. The Malts and Grains in a blend must therefore, be chosen to complement and enhance their respective flavours. Blending is in no sense a dilution. The blender’s task is to combine different single whiskies, to produce a blend which brings out the best qualities of each of its constituent parts.

    The aim of the blender is first to produce a whisky of a definite and recognisable character.

    It is of the greatest importance that their blend should never vary from this standard, which customers all over the world will have come to expect. Their second aim is, therefore, to achieve consistency.

    The blender must also decide when the different single whiskies are ready to be used in their blend. They are brought from the warehouse where they have been maturing to the blending establishment, where they are mixed together in a blending vat. They are usually returned to cask and left to ‘marry’ for a period of months, before bottling. Some companies prefer to vat their Malts and Grains separately and only bring the two together before bottling.

    The combining of Malt with Malt or Grain with Grain is known as vatting.

    When was blending introduced?

    Blending was pioneered by Andrew Usher in Edinburgh in the early 1860s. It was only after this practice became common that a taste for Scotch Whisky spread first to England and then throughout the world.
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    1 hr and 14 mins