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The mash bill is the grain combination used in the whisk(e)y. The term is typically used in the making of Bourbon and Tennessee, whiskey where the spirit is made up a mixture of different grains (such as corn, rye, wheat and barley). I have used the the term here to refer to the various types barley used in single malt whiskies, i.e.:
unmalted barley;
malted barley; and
peated barley.
Unmalted barley
Irish single pot still whiskies are made from a mix of malted and unmalted barley that was created by the high taxation of malted barley in Ireland in the 18th century. Single pot still whiskies must contain at least 30% of both malted and unmalted barley.
Expect to notice a distinctive spiciness and grain/cereal flavour that isn’t as present in a single malt.
Malted barley
During malting, the barley is moistened to encourage germination. When the barley begins to sprout, the roots appear first. At the same time, enzymes are triggered in the barley, which convert the starch it contains into sugar and more readily available starches, among other things. In addition, the cell walls break down, which ensures that starch and sugar are released more easily during mashing. Expect to notice citrus flavours that are not as prominent in single pot still whiskies.
Hold on to some of this whiskey, as we will be comparing it with others in the next stage.
Peated barley
To ensure the starch and sugar is not completely consumed by germination, the germination is halted by drying the barley in kilns. This is the point that peating can occur to create peated barley, whereby the kiln is heated using a peat fire as opposed to kilns using only warm are.
Expected to notice peaty and smoky flavours.
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