single malt | The Oxford Companion to Spirits & Cocktails

refers to a category of whisky made in a single distillery from a single type of malted grain—usually barley, but rye single malts are also found. Scotland, of course, is famous for producing this type of liquor (formerly known as “self” whisky), but distillers in other countries, including Ireland, Japan, America, India, and Scandinavia, are also now making it. Historically, single malts from different distilleries were mixed together with grain whisky to form smoother blends, but since the early 1960s brands have been bottling single malt on its own. See whisky, grain. In the modern era, Glenfiddich was the first to sell and market single malt in the United States. See Glenfiddich. It took about thirty years, but the style of whisky has become very popular around the world with drinkers, bartenders, and distillers.