It’s time to settle in for another bit of bite-sized whiskey learning with the latest instalment of ‘5 Things You Didn’t Know About’. This week we’re speaking with Jared Himstedt, head distiller at Texas-based distillery, Balcones to discover more about the world of Texas single malt.
Jared Himstedt at Balcones Distillery
Notepads at the ready...
Number 1: Standard of Identity
Currently there is no legal Standard of Identity for American Single Malt*. Balcones Distilling, in partnership with several other distilleries across the US, established the American Single Malt Whisky Commission to work towards developing and solidifying that standard.
*The TTB has recently taken its first steps towards creating this standardisation.
Number 2: Regional identity
Single Malts have always been closely tied to place. Specific regions are able to really define their single malts and create a unique taste profile by exploring the tastes and character of where they are.
Number 3: ‘Single malt’ can be made anywhere
Single Malt is popping up in new regions all over the world, including Taiwan and India. It continues to be a growing category worldwide.
Number 4: Traditional production methods
Some producers are going back to more traditional ingredients/production methods, traditional pot stills, heritage grains and cooler, longer fermentations.
Number 5: The possibilities are endless
There is so much diversity in the American Single Malt category. Pretty much anything that can be explored is... local and heirloom barley varietals, local oak species for barrels and smoking, specialty malts, non-traditional yeasts, local microflora, etc.
Jared Himstedt at Balcones DistilleryNotepads at the ready...
Number 1: Standard of Identity
Currently there is no legal Standard of Identity for American Single Malt*. Balcones Distilling, in partnership with several other distilleries across the US, established the American Single Malt Whisky Commission to work towards developing and solidifying that standard.
*The TTB has recently taken its first steps towards creating this standardisation.
Number 2: Regional identity
Single Malts have always been closely tied to place. Specific regions are able to really define their single malts and create a unique taste profile by exploring the tastes and character of where they are.
Number 3: ‘Single malt’ can be made anywhere
Single Malt is popping up in new regions all over the world, including Taiwan and India. It continues to be a growing category worldwide.
Number 4: Traditional production methods
Some producers are going back to more traditional ingredients/production methods, traditional pot stills, heritage grains and cooler, longer fermentations.
Number 5: The possibilities are endless
There is so much diversity in the American Single Malt category. Pretty much anything that can be explored is... local and heirloom barley varietals, local oak species for barrels and smoking, specialty malts, non-traditional yeasts, local microflora, etc.
