The more you explore Whisky, the more two terms come up; blending and finishing.
Both are key processes that sculpt a whisky’s complexity, depth, and overall appeal. Each also involves a sophisticated interplay of art and science, requiring keen expertise and a subtle, refined palate to do well.
Here we explain both terms in order to de-mystify them. By the time you’ve read this – you’ll not only know what they mean, but what type of finish, or cask blend might be best suited to you…
The art of blending
Blending whisky involves meticulously combining different whiskies from various casks to create a harmonious, well-rounded flavour and aroma profile.
Master blenders use their expert knowledge and palate to select and marry whiskies that complement each other. Their aim is to achieve a consistent, balanced, and compelling final product that maintains the signature profile of a brand.
Essentially, blending is akin to crafting a beautiful symphony. Each whisky plays a crucial note, contributing to the richness and depth of the collective melody enjoyed in every sip.
It’s worth noting that almost all Whiskies are blended – even though this isn’t stated all over labels.
What about Blended vs Single Malt?
It’s true, Blended Whisky on a label refers to using whiskies from several distilleries. But Single Malt means whisky from the same distillery, not that it hasn’t been blended in house. Unless a bottle specifically says single cask, it means that it’s been blended to reach the desired profile, batch size etc.
As this semantantics can be confusing to some drinkers – you’ll often see it explained in ways like “Single Malt made from a blend of x and y casks”. Or the frequent use of the term “marry”.
The role of a blender
A Blender’s role is to meticulously assess, select, and combine different whiskies. They are the person responsible to curate a balanced and harmonious liquid that resonates with the intended flavour profile.
To achieve this, blenders immerse themselves in an intricate world of aromas and flavours. They need to make strategic selections from a sometimes huge array of casks that have been subjected to various ageing processes and wood types. They often have to assess hundreds of different inputs.
It’s not merely about combining different whiskies either. It’s about entwining them in such a way that they dance seamlessly together, ensuring that no single component overshadows another.
And then do it again. And again…
Consistency then becomes key, as they must ensure that each batch of whisky mirrors the last. The flavour, aroma and character need to be maintained, but because no two inputs will be identical, that fine tuning needs to be done each time. It’s not a case of mixing 20 casks of this type, 4 or that type, and one of this… There is no fixed recipe, just guidelines for how it was done in the past.
In this light, the role of a blender is to be the living custodian of a distillery’s flavour profile. To be the person who holds the knowledge of how it’s achieved, and ensure it continues.
As a result they are often involved in some way or another as a key stakeholder to consider (and who will have strong opinions) at each part of the whisky making process, from mashing, fermentation, cuts, maturation decisions and more.
The blending process
Blending often begins with a clear flavour objective, followed by a meticulous selection of whiskies that embody the desired traits. Whiskies, maturing in different barrels, carrying distinct profiles due to variances in ageing and oak type, (perhaps even grain variety or peatedness, and even fermentation techniques), are methodically combined in a vat or marrying tun.
Here, they are allowed to coalesce for a period, usually several months, which harmonises the flavours and characteristics before bottling.
While this is easy to picture at the craft end of the spectrum, consider the other end of the scale. There are over 14 million cases of Johnnie Walker sold a year…
Finishing: adding the final touch
The term ‘finishing’ refers to an additional maturation phase.
It’s where whisky is transferred from its original ageing cask to a different cask, for a further period of time. Often the second cask is selected specifically because of what it previously held before. (E.g. Rum, sherry).
The practice of finishing in the whisky industry, although it was already in existence, started gaining noticeable traction and recognition in the 90’s. Today it’s commonplace and many ranges will feature a finished whisky.
It’s easy to see why it’s become so popular with makers too.
You can dramatically alter the flavour in a relatively short period of time. If you get it right, it enhances and refines its final flavour profile with additional complexities and nuances.
Think of it as a whisky’s brief journey to another country, absorbing the local culture and flavour, and returning enriched with new, intriguing stories encapsulated in its aromas and tastes.
Common types of finishes
- Sherry Finish. A widespread choice, whiskies finished in ex-sherry casks procure a rich sweetness, often introducing notes of dried fruit, nuts, and spices.
- Port Finish. Whiskies acquiring a final maturation in ex-port casks tend to exhibit a luscious sweetness, with potential undertones of berries, chocolate, and spice. They often have a distinct colour tint to them too.
- Rum Finish: Implementing rum casks can infuse the whisky with warm, sweet, and tropical nuances, providing a velvety, sugary character.
- Wine and Cognac Finish. Various wine and cognac casks introduce a spectrum of fruity, spicy, and occasionally, tangy notes, thereby enhancing the whisky’s complexity.
The obvious range to look into for those finishing and how it influences flavour is The Balvenie. Not only were they one of the pioneers of the genre, they have many different types of finish in the range. Often, you can discern both parts of the maturation quite easily too.
There’s no time limits on finishing periods. They can range from a few months to several years. It demands a precise calibration of time to ensure the whisky absorbs just the right degree of new characteristics without becoming overpowered.
A shorter finish of a few months might be chosen to add a subtle new character to the whisky, without overpowering the original profile developed during the primary maturation process. Conversely, a longer finishing period allows for a deeper integration of the flavours from the finishing cask, creating a whisky with a more pronounced influence from the finish.
A master Blender will often check the progress of the finishing regularly to ensure the desired balance of flavours is achieved. It’s a meticulous and nuanced process, with the exact time being a decision honed by experience and guided by the sensory evaluation of the spirit as it evolves.
Now, let’s through a spanner in the works to check if you weren’t skip reading!
“Finished” Whisky is also then blended before being bottled. (If this doesn’t make sense, head back to the top…)
Blending and finishing are pillars of whisky craftsmanship
Blending and finishing, while distinct in their roles, collectively elevate the complex nature of whisky, enriching its character.
Both practices are deeply embedded in tradition and expertise. They continue to be explored and reinvented by distillers and blenders worldwide, fostering a continually evolving whisky landscape that intrigues and delights enthusiasts and connoisseurs alike.
