Barrell Whiskey American Vatted Malt
Barrell Whiskey American Vatted Malt
In 2019, we partnered with small and large producers across the United States to select malt whiskeys that express the full diversity of American terroir and style. The resulting blend was the first to showcase the growing category of American single malt in this way. American Vatted Malt is an homage to the old Scottish category of vatted malt, which was once the preferred nomenclature to describe a blended whisky made entirely from single malts.
We chose the name “American Vatted Malt” as an homage to the old Scottish category of vatted malt, which was once the preferred nomenclature to describe a blended whisky made entirely from single malts. Today, the Scots refer to that style as blended malt, but affection for the term “vatted” lives on.
This blend was a challenging one technically, as it brought together a variety of unique components. We strived to balance the distinctive tang of Southwestern mesquite smoke with the sweet and creamy maltiness of malted barley, and to contrast briny coastal peat with the warm vanilla character of toasted oak. The resulting blend is complex and multi-faceted, rewarding the drinker with unfolding layers of flavor.
Many of the components in the first blend came from emerging distilleries that had not traded or sold bulk whiskey before. The core group of participants includes:
• Balcones Distillery, Waco, Texas
• Hamilton Distillers Del Bac, Tucson, Arizona
• MGP, Lawrenceburg, Indiana
• Harvest Distillery, Valatie, New York
• Santa Fe Distillery, Santa Fe, New Mexico
• Kings County Distillery, Brooklyn, New York
In addition to expanding our ever-growing portfolio of spirits, this new project was an important step in advancing our vision of the next chapter of whiskey in America.
This vatting takes notes of classic malt whisky: honey, apple, and fresh, crusty bread. By bringing together many different American Single Malt sources, Barrell teases those classic flavors with vivid realism. Fresh, toasty oak remains in a supporting role right up until the finish, when it explodes with spice, carrying the whiskey on for ages on the palate.
AWARDS
-
Whisky Advocate rating of 88
Appearance: Pale gold.
Nose: This whisky has notes of apple with white apple blossom, waxy apple skin, sweet cider and dry cider vinegar. Honey notes show beeswax, clover pollen, creamed honey and butter. Sundry herbs provide a blanket of complexity, woven of génépy, sprice tip, aloe vera, and lavender. This is all underpinned by the richness of yogurt, roasted chestnut
and marzipan.
Palate: Lightly sweet and moderately oily, it opens on lemon meringue pie and spiced applesauce. A late-spring meadow full of daffodil, buttercup, and dandelion. It’s supported by earthy notes; in addition to roasted chestnut, there’s also bay leaf, walnut oil, fennel bulb and carrot cake.
Finish: Remarkably spicy, nasturtium, ginger, turmeric, and cinnamon all inflame the tongue’s heat sensors, keeping the finish alive for ages. With a splash of spring water: The nose grows a bit more perfumed, as quince, apricot, and plum eaux-de-vie emerge.
By contrast the palate develops damp moss, fiddlehead, and fresh mushroom, which bring forest-floor vibes.