Nicolas Palazzi’s Post

Late Friday, our federal regulator, the TTB, legally defined the style of whiskey our distillery Brother Justus Whiskey Co. helped pioneer and has been developing for the last ten years: American Single Malt. Our approach is simple: combine the strengths of Scotch whisky with the strengths of American whiskey to create new possibilities. From Scotch, all malted barley unlocked by precision, high-proof distillation. From American whiskey, new charred white oak barrel. The new rule eliminates distillation flexibility for American Single Malt distillers, forcing them to distill all-barley whiskey the same way bourbon is distilled, at 160 proof or less, instead of with the freedom single malt distillers in other countries enjoy. We can keep making our whiskey, but we can't call it "American Single Malt" anymore. A legal definition is a good thing. The wrong definition that stifles innovation and limits the freedom to craft better flavors is worse than no definition at all. Who loses? American craft distillers like ours competing against megadistilleries by advancing innovations they don’t want to try. And consumers who won’t have access to the vast quality and flavor options this method provides. A few quick points on TTB’s weak reasoning in establishing this limit: 1. 160 proof limit is necessary to prevent “neutral spirit” TTB quotes President William Howard Taft, who was president in 1909, to state, incorrectly, that spirit distilled between 160 and 190 proof is “neutral spirit.” Quite a choice. TTB already has a scientifically accurate, generally accepted definition for “neutral spirits” today in 2024: spirits distilled “at or above 95 percent alcohol by volume (190° proof).” 2. American ‘malt whiskey’ has a 160 proof limit. American ‘malt whiskey’ distilled at 160 proof has been around a long time. Has anyone had any? How would you gauge its success in competing against bourbon and Scotch? I rest my case. 3. While Scotland doesn’t limit distillation proof, it requires pot stills and we don't want to, so.... A pot still is a great tool. You can make flavorful whiskey on pot stills. You can also make 190 proof neutral grain spirits. Same with the pot-column hybrid stills most craft distillers use. What matters in great whiskey is great whiskey flavor. That depends on the quality of the ingredients, the intention of the distiller, the precision of their cuts, and the excellence of their craft. Not their type of still. TTB ignored our comments, evidence, and arguments, even wrongly attributing a sparce summary of them to a different distillery. Well. We’re not going anywhere.  The TTB built a wall around American Single Malt, with us on the outside. But from where I stand, it's a cage. We're determined to stay free.

American Single Malt gets official Standard of Identity from TTB. In a final rule, available now on the Federal Register’s Public Inspection page and scheduled to be published on December 18, 2024, we are amending the distilled spirits standards of identity regulations to include “American single malt whisky” as a type of whisky that is produced in the United States and meets certain other criteria. The adopted criteria for American single malt whisky specify that the product be a type of whisky that is mashed, distilled, and aged in the United States; is distilled entirely at one U.S. distillery; is distilled to a proof of 160 or less; is distilled from a fermented mash of 100 percent malted barley; is stored in oak barrels (used, uncharred new, or charred new) with a maximum capacity of 700 liters; and is bottled at not less than 80° proof. In addition, the criteria allow for the use of caramel coloring as long as its use is disclosed on the product label. The regulation will also allow the use of the term “Straight” for an American single malt whisky that is aged for at least two years. This final rule is effective on January 19, 2025. We have also established a 5-year transition period so that a label with the designation “American single malt whisky” or “straight American single malt whisky” may be used on distilled spirits bottled before January 19, 2030, if the distilled spirits conform to the applicable standards set forth in 27 CFR part 5 in effect prior to January 19, 2025.

Steve Hawley, President of the American Single Malt Whiskey Commission, spearheads efforts to define and promote American single malt whiskey. 🥃 Despite regulatory hurdles, Hawley and the Commission have rallied over 100 member distilleries to advocate for formal recognition and protect the category's integrity. American single malt whiskey stands out for its innovative production and diverse flavors, driven by the creativity of distillers like Hawley. As American single malt whiskey gains momentum, the Commission's efforts to establish a formal definition and educate consumers are crucial. Despite challenges like production costs and categorization issues, the involvement of big brands and ongoing educational initiatives bode well for the category's future. ✨ With a growing number of distilleries entering the market and increased consumer interest, the American Single Malt Whiskey Commission is poised for global recognition and expansion, marking an exciting chapter in the whiskey industry's evolution. Read Exclusively here: https://lnkd.in/d2jXM2Mm #spiritsbusiness #spiritsindustry #bartenders #mixologist #usa #chicago Westland Distillery Tyler Pederson Marshall Altier Kiser JasonBennett Jenna Sagmoen Balcones Distilling Headframe Spirits Manufacturing Virginia Distillery Co. Copperworks Distilling Company Santa Fe Spirits FEW Spirits Triple Eight Distillery Westward Whiskey Laws Whiskey House Long Island Spirits Bellemara Distillery Lost Lantern Spirits Black Heron Spirits Boulder Spirits Breuckelen Distilling Company Inc. Perlick Distillery Rabbit Hole Distillery Sid Patel Malvika Patel Bartenders Business Beverage Trade Network

Does the water used during production have an impact on the whisky produced? Yes, but perhaps not in the way you think! Given it is one of the few ingredients used in Scotch Whisky, and the marketing around babbling brooks and heather-lined streams, you would be right in thinking that the industry places a great deal of importance in their water sources. The water added pre-distillation is not as important as post-distillation though. Distillation is essentially a separating process, so a great deal is removed from the wash in search of the spirit's heart. There are two occasions when water can be added after the distillation process where its quality is vital. The first is when casks are filled with new make spirit. The spirit comes off the still around 70% ABV (Alcohol By Volume). Can vary from distillery to distillery based on differences in equipment and distillation regime. Most casks are filled around 63.5% ABV, so the spirit is often cut back with water to bring it down from still strength to filling strength. The second occasion is during bottling. Whisky is often bottled at a drinking strength between 40-46% ABV. If the cask strength of the whisky is higher, then it is again cut back with water to the desired drinking strength. Distilleries do not want to be mixing tainted water into their beautiful amber liquid. Given that distilleries take so much care in regards to the water they add, you should also be mindful of the water you use at home when reducing the strength of the whisky in your glass! Slainte.

What's in a name? If you poke around whisky cask investment sites for even a short amount of time, you will come across casks labelled with names like "Teithmill", "Blue Hill" or "Wardhead". A small amount of digging will lead you to the perplexing discovery that there are no distilleries under these names. So... where are these casks from? These are what are referred to as fillings or trade names. If you buy a cask of whisky which is labelled with a fillings name, there are restrictions on how you can label the liquid when it is bottled. Usually, the distillery cannot be mentioned by name even if you know for sure where it is from. In the case of Wardhead, it can only be bottled as a blended malt, not a single malt. There are other fillings which are similar in this regard. So, why do they exist? These brands essentially exist to protect the brands of the distilleries. Because their distillate is in someone else's care, they have no control over how it is matured, and eventually bottled. So should you consider buying one of these casks? Well the answer is, it depends. On the plus side, they are usually cheaper than a distillery branded cask. On the other hand, the reputation of the distillery is more difficult to leverage when labelling and selling the whisky. Some bottlers have worked out some slightly cheeky ways to get around this, but that is a story for another day! If you know, you know. Slainte!

AMERICAN SINGLE MALT WHISKEY EARNS ITS OWN STANDARD OF IDENTITY The Alcohol and Tobacco Tax and Trade Bureau (TTB) will issue its final rule establishing a new “American Single Malt Whiskey” category, a move that will help protect and promote this growing line of specially created distilled spirits. The document is scheduled to be published in the Federal Register on 12/18/2024 and available online at https://lnkd.in/eyPbWXUT, and on https://govinfo.gov     Key provisions of the American Single Malt Whiskey Standard include: (1)  fermented mash of 100% malted barley produced in the United States; (2)  distillation proof of 160 or less, distilled at the same distillery in the United States; (3)  stored in used, charred new, or uncharred new oak barrels, with a 700 liter maximum capacity and only stored in the United States; (4)  no neutral spirits permitted; and (5)  no allowable coloring, flavoring, or blending materials permitted, except for caramel coloring that is disclosed on the label. The final rule also adopted a standard for the “Straight American Single Malt Whiskey,” requiring that the liquor be aged for a minimum of 2 years to earn the name.  As you might expect, these special trade designations don’t just happen. Two key trade associations, the American Single Malt Commission (ASMWC) and the Distilled Spirits Council of the United States (DISCUS), were instrumental in designing the concept as well as lobbying the federal government for its adoption. They also worked through DISCUS’ Spirits United to generate more than 1,000 letters from members of the alcohol beverage industry as well as the public at large to TTB Administrator Mary Ryan urging immediate action to finalize the official standard for the American Single Malt Whiskey category. The campaign kicked-off following a joint letter that was sent by DISCUS and the ASMWC to TTB on the issue. These “Standards of Identity” are coveted by distillers, much like “Champagne” is viewed by French wine makers and “Reggiano Parmesan” is seen by Italian cheese makers, to protect the unique nature of those products. As Chris Swonger, President of DISCUS, recently noted: “Having this formal definition is going to protect the integrity of American Single Malt Whiskey and drive experimentation, creativity and innovation in this popular category.” TTB's final rule becomes effective on January 19, 2025. #whiskey; #standardofidentity; #DISCUS; #ASMWC; #americansinglemaltwhiskey; #distilledspirits

BREAKING NEWS: TTB Issues Final Ruling on American Single Malt Whiskey The Alcohol and Tobacco Tax and Trade Bureau (TTB) has formalized a definition that supports and protects American Single Malt producers. The key provisions of the American Single Malt Whiskey Standard include: (1) fermented mash of 100% malted barley produced in the United States; (2) distillation proof of 160 or less, distilled at the same distillery in the United States; (3) stored in used, charred new, or uncharred new oak barrels, with a 700 liter maximum capacity and only stored in the United States; (4) no neutral spirits permitted; and (5) no allowable coloring, flavoring, or blending materials permitted, except for caramel coloring that is disclosed on the label. The final rule also adopted a standard for the Straight American Single Malt Whiskey, requiring that it be aged for a minimum of 2 years. The final rule is scheduled to be published in the Federal Register on Wednesday, Dec. 18, and the effective date is Jan. 19, 2025.

American Single Malt Is Finally An Official Whiskey Category   After several years of deliberations, the Alcohol and Tobacco Tax and Trade Bureau (TTB) has issued its final rule establishing a new American Single Malt Whiskey category.   After several years of deliberations, the TTB has issued its final rule establishing a new American Single Malt Whiskey category. The ruling will help protect and promote the growing category of American Single Malt (ASM) whiskey.   Steve Hawley, the ASMWC President, an organization of several hundred ASM whiskey producers, hailed the landmark ruling from the TTB, noting that it “further cements our standing on the global stage in whiskey”   We applaud TTB for hearing the call from distillers, purveyors, and fans of American Single Malt and formalizing a definition that supports and protects our producers both here and abroad. It’s a momentous day for American Single Malt Whiskey, and this is just the beginning of a bright future for the category.  This is great news for America’s distillers and spirits consumers. This formal definition will protect the integrity of American Single Malt Whiskey and drive experimentation, creativity, and innovation in this popular category.   Key provisions of the American Single Malt Whiskey Standard include:   (1) fermented mash of 100% malted barley produced in the United States; (Note that the barley doesn’t need to be produced in the US, just the mashing and subsequent production)   (2) distillation proof of 160 or less, distilled at the same distillery in the United States;   (3) stored in used, charred new, or uncharred new oak barrels with a 700-liter maximum capacity and only stored in the United States;   (4) no neutral spirits permitted; and   (5) no allowable coloring, flavoring, or blending materials are permitted except for caramel coloring disclosed on the label.   The final rule also adopted a standard for the Straight American Single Malt Whiskey, requiring that it be aged for a minimum of 2 years. The final rule is scheduled to be published in the Federal Register on Wednesday, Dec. 18, and the effective date is Jan. 19, 2025. #whiskey #americansinglemalt #craftdistillery #eod #endofdaysdistillery #wilmington #northcarolina

Scotch whisky myths DEBUNKED. 🥃 Some are just simple misunderstandings, others just silly nonsense, but a few have been deliberately perpetuated, doing the rounds for years. Here’s some common misconceptions and the truths behind them. High age-statement always equals quality 🥇 While maturation of whisky can impart complexity and depth, age is not the sole indicator of quality. The truth is that the quality very much depends on production techniques, distillation methods, cask selection and maturation conditions. Single malt whisky is not blended 🥃 This is one that comes as a huge shock to some. Yes, single malt whisky is blended. Single malt whisky is vatted (blended in a large container) after maturation, meaning that casks from the same distillery (often of differing ages) are combined before bottling. It is only SINGLE CASK WHISKY that is not blended as it's the product of one single cask from one distillery. Sherry-cask Scotch tastes like sherry 🍷 You might be forgiven for assuming that, but it isn’t quite true. While sherry casks impart some notes of spice, nuts and fruit cake, it’s primarily the oak that imparts the flavour. So, if you don’t like sherry there’s no reason to steer clear of sherried whisky. Aeneas Coffey invented the continuous still 👨🏻🦰 No, he didn’t. A number of scientists, engineers and businessmen contributed to the development of the continuous still in the early 1800s, but it was Scottish distiller Robert Stein who took the design to the next level and introduced the two-column still we know today. Aeneas Coffey took Robert Stein’s still and improved its design and efficiency - and most significantly patented the final design in 1830. All raw materials for Scotch whisky must come from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 While it’s true that all of Scotch whisky’s water comes from nearby sources, yeast and barley can be sourced from anywhere in the UK and beyond, into mainland Europe if necessary. There just isn’t enough barley-growing soil available in Scotland to keep up with global demand. Whisky should be stored in a similar way to wine 🍾 No, it’s unnecessary. Whisky should be kept upright, away from direct sunlight but may be tipped horizontally twice per year (if it hangs around that long!) so that the liquid can seep into the cork, keeping it moist. Whisky investment always pays off💰 There’s a misconception that investing in rare or limited-edition Scotch whisky bottles or casks is a GUARANTEED path to financial gain. While many appreciate in value over time (usually decades, not years), there is no get-rich-quick aspect to whisky investment. It carries risks like any other financial product and the market is currently UNREGULATED. Can you think of any other Scotch whisky myths? 💫 FOLLOW for more whisky-related insights. 🔗 CONNECT if you are interested in whisky content for your brand or business. Please attach a short note and I’ll get back to you asap. #whisky #scotchwhisky #scotland