The Birth of American Single Malt Whiskey American whiskey has long been defined by bourbon, Tennessee whiskey, and rye—styles regulated under the Bottled-in-Bond Act of 1897 and further clarified by the Alcohol and Tobacco Tax and Trade Bureau (TTB). However, as craft distilling surged in the late 20th and early 21st centuries, American distillers began exploring ways to honor global whiskey traditions while crafting spirits that reflected their own heritage. Inspired by Scottish Single Malts—whiskeys made from 100% malted barley and distilled at a single distillery—American distillers adopted similar methods. However, they infused the process with their own creativity, using regional ingredients, unique water sources, and diverse aging environments. This wave of experimentation, championed by small-batch craft distilleries, gave rise to American Single Malt Whiskey. Pioneers like Westland Distillery in Seattle, Stranahan’s in Colorado, and Balcones in Texas led the charge, embracing malted barley and traditional pot distillation. Yet, they brought something distinctly American to the table—innovative aging techniques and bold approaches to flavor development. By the early 2000s, American Single Malt Whiskey had proven itself as more than an experiment. It was the next great chapter in American whiskey. The Push for Definition and Regulation While “single malt” enjoys legal protection in Scotland under the Scotch Whisky Association (SWA), American Single Malt Whiskey lacks clear regulations. In contrast to bourbon—which must be made from at least 51% corn and aged in new charred oak barrels—this emerging category remained undefined under U.S. law. To address this gap, a group of leading distillers formed the American Single Malt Whiskey Commission (ASMWC) in 2016. Their mission was twofold: Ensure Quality – Prevent misleading labeling and promote transparency. Celebrate Uniqueness – Establish standards that would honor global single malt traditions while distinguishing the American style. The Proposed Standards for American Single Malt Whiskey…

WhiskyFest Chicago 2024 WhiskyFest Chicago 2024, held on November 15 at the Hyatt Regency, was a remarkable gathering for whisky enthusiasts and whisky ‘newbies’ alike.  With a crowd of what appeared to be 400+, including the VIPs, the event showcased an extensive array of whiskies from around the globe, including aged Scotch single malts like Laphroaig, 25-year-old and 21-year-old Dewar’s, Bourbons such as Bib & Tucker 16 yr, and even pours from different Japanese whiskies from Yamazaki and Hibiki. The VIP hour offered exclusive pours such as Octomore 15.1 and Compass Box Metropolis,  Heaven Hill 18 years, and other hard-to-find pours, which served to enhance the experience for dedicated whisky aficionados. With three rows of booths, 36 in total, featuring 63 brands and well over 100 pours, navigation through the event created an ease of flow. One side of the venue featured catered food, including sushi and sliced prime rib for your choosing, along with water so that the attendees could pace their consumption of all of the offerings. Attendees had the opportunity to participate in five Master Classes led by industry experts from Bruichladdich, Heaven Hill, James B. Beam Distilling Co., Maker’s Mark, and Redemption Whiskey. These sessions provided in-depth insights into whisky production and tasting techniques. Overall, WhiskyFest Chicago 2024 delivered a well-organized and enriching experience, celebrating the diversity and craftsmanship of whiskies worldwide. My favorite pour of the evening was the 25-year Laphroaig. Special thanks to Hyatt Regency Hotel Chicago for hosting this incredible event. Thank you Rosen Group’s Julia Forschino, for the generous VIP media passes and assistance. We here at Leaf n Grain Society look forward to more events in the future.

The Global Journey of Whisky: A Historical Perspective Whisky, a drink with a history as rich as its flavor, has woven itself into the cultures and economies of nations worldwide. From the rolling hills of Ireland to the misty Scottish Highlands, the ancient traditions of Japanese craftsmanship, and the bold innovation of American distilleries, whisky has evolved in remarkable ways. As we explore its history, we’ll also explore how bourbon, America’s iconic contribution, impacted the entire whisky industry. Origins of Whisky: Irish and Scotch Roots Whisky’s origins are often attributed to the Celts, with the earliest distillation processes likely emerging in Ireland and Scotland during the medieval period. The term “whisky” comes from the Gaelic word uisce beatha, meaning “water of life.” Distillation was first used for medicinal purposes, but over time, it developed into the production of whisky for enjoyment. Irish Whiskey: The Birthplace Ireland holds the title of being the first country to distill whiskey, with records suggesting its production as early as the 12th century. Irish monks, who had learned distillation methods from travels in the Mediterranean, adapted the techniques to their local grains. This early whiskey (spelled with an ‘e’ in Ireland and the U.S.) became a symbol of the nation’s spirit and culture. Irish whiskey was incredibly popular in the 19th century, known for its smoothness due to the triple distillation process and use of malted and unmalted barley. However, the industry was devastated by the Irish War of Independence, Prohibition in the U.S., and competition from Scotch whisky, leaving only a handful of distilleries by the mid-20th century. A resurgence in the 1980s, led by brands like Jameson, helped to revive the Irish whiskey industry. Today, it is one of the fastest-growing spirits in the world, known for its light, approachable flavor profile. Scotch…