The definition of American single malt whiskey has been a hot topic in the U.S. for years, with distillers and regulators debating what exactly qualifies a whiskey to carry this label. The basic criteria proposed include that it must be made from 100% malted barley, distilled at a single distillery, and aged in oak barrels no larger than 700 liters. Despite this, nearly 200 distillers across the country have already embraced the term, producing their own interpretations of single malt American whiskey. But the lack of formalized regulations has led to considerable confusion.
Consider St. George Spirits in California, which has been producing American single malt whiskey since 1998, and Westland Distillery in Seattle, which began in 2011. Both proudly label their products as single malt. Wasmund’s Single Malt Whiskey from Virginia, for instance, emphasizes that it’s pot distilled—a rarity in the U.S., where continuous distillation is more common. Other brands like FEW use terms like “triple smoke,” while Boulder’s American Single Malt Whiskey is labeled “Bottled in Bond.” Each of these labels highlights the diversity in production, but without a clear definition, consumers are left wondering what makes these products truly “single malt.”
Why the Long List of Whiskeys?
This extensive overview of American single malt whiskeys demonstrates the need for clearer regulation and definitions. Currently, there’s an ongoing debate between the Distilled Spirits Council of the U.S. (DISCUS), the American Single Malt Whiskey Commission (ASMWC), and the Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau (TTB). The debate has been dragging on for two years!
On August 1, 2022, the TTB proposed some basic guidelines for labeling a spirit as American single malt whiskey. These guidelines closely resemble the rules for Scotch single malts: the whiskey must be made from 100% malted barley, produced at a single distillery, aged in oak barrels no larger than 700 liters, distilled to no more than 80% ABV, and bottled at no less than 40% ABV. But beyond this, the TTB’s involvement has stalled. Looking at the varied practices of nearly 200 distilleries across the U.S., it’s clear that further regulations are necessary to define what qualifies as American single malt whiskey and, more importantly, to ensure consumers know what they’re getting.
For instance, Wasmund’s Single Malt Whiskey highlights its use of pot still distillation—a rarity in a country dominated by continuous distillation. Should pot still distillation be required for all American single malts? What about FEW’s triple smoke? What does that even mean for the consumer? McCarthy’s Oregon Single Malt uses barley imported from Scotland. Is that allowed, or does the source of the grain matter? Then there’s New Riff Sour Mash Single Malt, which includes sour mash, a process typically associated with bourbon. And MB Roland’s claim of being Kentucky Straight Malt Whiskey—does this align with the expectations of what constitutes a true malt whiskey?
The Call for Clarity
It’s no wonder that, as of mid-2023, the TTB had received over 1,000 petitions demanding a resolution to the prolonged process. A clear definition is necessary so that both producers and consumers can agree on what makes a whiskey American single malt. Without it, the confusion will only grow, impacting the experience in every glass poured.
