A Bold History of American Single Malt Whiskey
From Bootleggers to Barrel Aged Craft Spirits
Hey Scotch! Make room at the bar—America is making a single malt with swagger, and it’s shaking up the industry faster than a bartender making a whiskey sour. While the term American Single Malt Whiskey might sound like something a distilling industry association brainstormed in a busy boardroom, its history is as rebellious, spirited, and slightly unhinged as the country that birthed it.
Once Upon a Time in a Land of Whiskey and Wild Men & Women
The history of whiskey in America isn’t a polished fairy tale. It’s more like a bare-knuckle bar brawl that turned into a revolution. The first whiskey-makers—mostly Scottish and Irish immigrants—weren’t the suit-and-tie type. They were bootlegging badasses who brought their distilling traditions to the New World, setting up shop in the backwoods and hollers where the taxman feared to venture.
While their European ancestors were busy perfecting the art of single malt in Scotland, American distillers had other priorities—primarily pumping out whiskey fast and cheap. This led to the dawn of bourbon and rye, which became America’s go-to spirits while single malt was left to age in the barrels of history.
Prohibition: The Party Foul of the Century
Just as whiskey was settling into its bottle per se, the U.S. government slammed a shotglass of buzzkill—Prohibition. Distilleries shut down, bootleggers ran wild, and the country pretended it wasn’t drinking while secretly drinking more than ever. American single malt whiskey? It was left to gather dust, forgotten in favor of corn-heavy spirits that could be churned out quicker than backroom blackjack.
By the time Prohibition ended in 1933, bourbon and rye were back in business, but single malt whiskey was about as relevant as a telegram. The Scots kept doing their thing across the pond, while American distillers doubled down on the corn-based stuff.
The Great American Single Malt Revival
Fast-forward to the 21st century. Craft distilling is booming, hipsters are discovering they actually like whiskey, and suddenly, American Single Malt is the new darling of the craft whiskey world. It turns out that some distillers, tired of being in bourbon’s shadow, decided to bring single malt back with a vengeance—only this time, with an American twist.
Instead of sticking to Scotland’s rulebook, American distillers are doing what they do best: breaking the rules. Using unique grains, experimenting with different barrels, and aging in unpredictable climates, they’re crafting single malts that are bold, complex, and distinctly not Scotch.
What Actually Is American Single Malt?
Glad you asked! While there’s no centuries-old royal decree defining it (we like our independence, thank you very much), the American Single Malt Whiskey Commission and TTB laid out some basic rules that were finally ratified by the U.S. government on January 19th, 2025.
100% malted barley (no corn, no rye—just the good stuff)
Distilled at one distillery (hence the single part)
Aged in oak barrels (new or used, dealer’s choice, barrel aged perfection)
Distilled in the U.S. (because ‘Merica)
At least 40% ABV (anything weaker is just an insult)
Why You Should Care (And Drink Up)
American Single Malt whiskey is proof that history doesn’t have to repeat itself—it can evolve, innovate, and get a little rowdy along the way. Whether you’re a die-hard Scotch fan looking to branch out or a bourbon lover ready to flirt with cheeky American sophistication, there’s never been a better time to sip on some rebellious, homegrown single malt.
So, pour yourself a dram (preferably our small batch Chemist American Single Malt), raise a glass to the whiskey makers who refused to fall in line, and remember: history tastes better with a whole lot of malted barley and a little irreverence.
Proudly distilled in North Carolina, our American Single-Malt Whiskey embodies the spirit of local craftsmanship.
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