Small batch whiskey is whiskey produced by mixing the contents of a relatively small number of selected barrels. Small batch whiskeys are commercially positioned for the upper-premium market. The term is most commonly used for American whiskey but is sometimes used for other whiskeys as well. For example, the Bowmore distillery in Islay, Scotland, has produced a single malt Scotch whisky labeled as "small batch".[2]
American small batch whiskeys are typically aged from six to nine years in oak barrels,[3] but more limited series that are aged up to 23 years are also available. There are generally no clear criteria as to what defines a "small batch". For example, there are no federal regulations that define the use of the term in the United States.[4] Many producers of whiskeys labeled as such do not provide a clear indication of what they mean by the term.
Small batch whiskey should not be confused with pot still distilling (a batch process) that is common for malt whiskey in Scotland and Ireland. The vast majority – and almost all major brands – of American whiskeys are produced from continuous column stills, also known as a Coffey still.
- ^ "Bourbon Review – Black Ridge Small Batch Bourbon". Modern Thirst. January 13, 2014. Retrieved 2016-04-12.
- ^ "Bowmore Small Batch Single Malt Scotch Whisky – Review". The Casks. May 27, 2015. Retrieved 2017-12-04.
- ^ "Smallbatch Bourbon Collection". 2007-09-27. Archived from the original on 2007-09-27. Retrieved 2018-09-30.
- ^ "The Beverage Alcohol Manual (BAM) - Chapter 1 Mandatory Label Information, Chapter 4 Class and Type Designation". The Alcohol and Tobacco Tax and Trade Bureau (TTB). Retrieved 7 December 2013.