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At the top of that list is the ability to use column stills as opposed to pot still production alone, and while more of a formality, also retaining the American standard maximum distillation and barreling proofs of 160 and 125, respectively., the burgeoning American single malt category was explored, showcasing not only a diverse range of whiskeys, but also that their producers were beginning to come together for the greater good.“A lot of us have the same frustrations knowing we produce this product that gets unfairly lumped into these other categories,” says Matt Hofmann, co-founder and master distiller of Westland distillery.“As a distiller of single malt, I think it’s a constant source of aggravation for me and everybody else that nobody really knows what American single malt is,” says Paul Hletko, founder and distiller of FEW Spirits, and newly elected president of the American Craft Spirits Association (ACSA) In the fight for shelf space and consumer recognition, American single malts have been left in the lurch.“Right now you can’t write all four words ‘American single malt whiskey’ on the label because that category doesn’t exist,” explains Hofmann.“We don’t want to limit innovation because that’s one of the great strengths of American single malts going forward,” explains Hofmann.“But there are certain things you need to protect.” Rather than changing the malt whisky definition, they’re seeking the creation of a separate American single malt whiskey definition: Upcoming TTB Commenting Period Could Provide Swift Resolution After a successful American single malt summit established the groundwork for an agreed upon definition, it was time for the next step.
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The Current Regulations & Proposed Changes As it stands, the U.
Alcohol and Tobacco Tax and Trade Bureau (TTB) currently offers only this generic “malt whisky” category: Whisky produced at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent malted barley and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers The first problem is that the definition includes multiple categories of scotch equivalents.
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Looming even larger for Hofmann is the statement on new barrels.“I think that’s the biggest problem right now with the current malt whisky definition,” he says.“It’s in the spirit of things to use used barrels, that’s how it’s done in Scotland and most [American] single malt producers are doing that.And even though a lot of them are using new oak as well, including us, we want the ability to use used oak barrels.” American producers are looking to walk a more traditional path there, while elsewhere they want to retain certain key differences.