Spanish whisky: an emerging category with wide acceptance
Spanish whisky, with great acceptance, is made by distilling malted cereal broths, with or without whole grains of unmalted cereals and is fermented with yeast. It is distilled at less than 94.6% alcoholic volume. To be considered “Single Malt”, it must be distilled exclusively from malted barley in a single distillery.
It cannot be sweetened or contain other additives, only water or natural caramel (E150a) as coloring is allowed.
Spanish Whisky must be aged for a minimum of 3 years in wooden casks with a capacity of 700 liters or less and bottled with a minimum of 40% alcohol. Unlike other whiskies, the casks must be oak, whether or not they have been used for other types of spirits.
As this is a developing category, some Spanish whiskies include Scotch distillate in their production, similar to what the Japanese have been doing for a long time.
Available ages: up to 18 years.
