American Single Malt is officially a category

[Bolverk]

Well, y'all, it's official. American Single Malt is a thing!

https://distilling.com/distillermagazin ... T47qPENUSA


Summary

The final rule outlines the following standards of identity for the new category:
(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.

[tjsc5f]

Nice!
I just got an unofficial American single malt from Dark Arts (sourced from wilderness trail). One of the most unique whiskeys I've ever had.

[Deplorable]

This is going to be a fun category to explore as distilleries jump in. I've made a few now. In single use oak, new Missouri oak and Oregon Oak. The two exspressions in new oak are completely different spirits even though the only thing I changed between them was the wood.

[Saltbush Bill]

And so easy to mash, no gluggy or slimy grains to deal with.
Ferment on or off grain.
Great for newbies to AG.

[Deplorable]

And so easy to mash, no gluggy or slimy grains to deal with.
Ferment on or off grain.
Great for newbies to AG.

It's almost as easy as rum

[VLAGAVULVIN]

The poor Scots will soon be left without American second-refill barrels

[Bolverk]

The poor Scots will soon be left without American second-refill barrels

Funny , this was my immediate thought as well

[Deplorable]

The poor Scots will soon be left without American second-refill barrels

I'm not so sure. I think a lot of the distilleries are going into new oak to give it a more Robust, American flavor.
My expression in New Garyanna Oak is notably spicy, while the Missouri Oak expression is sweeter with more caramel and vanilla leaving the spirit with a nice cookie(biscuit) flavor. The ones I've done on used oak are completely different still.

[Twisted Brick]

The poor Scots will soon be left without American second-refill barrels

I'm not so sure. I think a lot of the distilleries are going into new oak to give it a more Robust, American flavor.

Competition in the US for the American Single Malt/Scotch dollar could be very a good thing ...

[Bolverk]

I've had some real good asm in recent years that rivals many scotches ive had. this is definitely a good thing for consumers and makers.

[Deplorable]

The poor Scots will soon be left without American second-refill barrels

I'm not so sure. I think a lot of the distilleries are going into new oak to give it a more Robust, American flavor.

Competition in the US for the American Single Malt/Scotch dollar could be very a good thing ...

For sure. Im always on the lookout for an ASM I haven't tried.

[Swedish Pride]

The poor Scots will soon be left without American second-refill barrels

I'm not so sure. I think a lot of the distilleries are going into new oak to give it a more Robust, American flavor.
My expression in New Garyanna Oak is notably spicy, while the Missouri Oak expression is sweeter with more caramel and vanilla leaving the spirit with a nice cookie(biscuit) flavor. The ones I've done on used oak are completely different still.

I'm not sure new oak is suitable for SM.
In my experience new oak overpowers the delicate SM flavor.
You still end up with nice booze but the maltiness is gone.
Hence why I make bourbon or corn in all first fill barrels.

[jonnys_spirit]

What malts might y'all recommend for different flavor profiles in the spirit?

Cheers,
jonny

[Deplorable]

What malts might y'all recommend for different flavor profiles in the spirit?

Cheers,
jonny

I've done amber and Marris Otter(50/50), 2 row pilsner with 5% honey malt, and pilsner with 3% caramel. I'll probably try another batch with 2 to 2.5% chocolate malt in the future.

[Bolverk]

Hell, don't underestimate a 100% pilz with a yeast known for throwing a lot of esters. Also, let it sour for a few days from the natural lactobacillus.

[Deplorable]

Hell, don't underestimate a 100% pilz with a yeast known for throwing a lot of esters. Also, let it sour for a few days from the natural lactobacillus.

+1

[VLAGAVULVIN]

What malts might y'all recommend for different flavor profiles in the spirit?

Melano (by Castle Malting) as 2-3% of the bill. The rest is pale or pils.