Word: malts
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...builders and fitters enlarging the distillery. The family-controlled business has expanded three times since 1977, when it first doubled output to meet growing world demand. Production doubled again in 1990, and with the completion of the latest extension, the makers of the world's third best-selling malt whisky - meaning it's made from malted barley, unlike the grain whisky that makes up the bulk of most blended Scotch - will have the capacity to produce around 13 million bottles a year. "We've come a long way since 1960, when we sold maybe 70 bottles of malt whisky worldwide...
...bottle for the 30-year-old version of its Lancelot range. "The Koreans don't balk at paying top prices for top Scotch." Although the future of Scotch will be determined by the performance of its basic, blended brands, there's good money to be made from the single malts - as Glenmorangie's expansion can attest. Global enthusiasm for pure malt whisky has enabled the market to grow from practically zero in the 1960s, when almost all malt whisky was sold to the big blenders, to one worth $373.5 million in sales last year. "Malt whisky," says Good, "seems...
...Great creamy head,” Slesar notes, the first of several compliments. “Ten seconds after you swallow it you’re left with this lingering roasted black malt taste,” Meyers says. DeBisschop likes it as well. “I’d like to see it nitrogenated,” Slesar says, taking another drink. “So would we,” Herrera responds. Slesar continues, “Good carbonation. You guys have good CO2 levels...
Slesar observes an abundance of malt flavor, which may be covering up the pumpkin. As with nearly every other brew that has appeared at the table, the judges talk about sterilization. They think Koski-Karell may not have sterilized correctly. “Iodine can be a real pain in the ass,” Myers says...
...Excellent roasted malt finish.” —Will Meyers