The Art of Making the perfect Scotch whisky – Black Dog Triple Gold Reserve.


Black Dog Triple Gold Reserve, as the name itself suggests, is the only blended Scotch that is produced involving a triple maturation process


Scotch grain whisky is made from 10-20% malted barley and maize or wheat LIKE non-malted cereals are involved. The mashing and fermentation processes are similar to those used for malt whisky.The starch in the non-malted cereals is released by pre-cooking and converted into fermentable sugars.


The wash is distilled in a continuous still.It has two tall columns – a rectifier and an analyser. Water is pumped to the steam and the columns in fact act as a heat exchanger. The alcohol is cooled, condenses and flows away as Scotch grain spirit at about 94% alcohol by volume.


The distilled grain spirit is lighter in character and aroma than most malt whiskies and therefore requires rather less time to mature. The bulk of matured grain whisky is used for blending.

The whisky becomes smoother, gains flavour, and draws its golden colour from the cask while maturing. A proportion of the higher alcohols subtly enhances each whisky’s distinctive characteristics.

Scotch whisky is matured for at least 3 years, but most single malts lie in the wood for 8, 10, 12, 15 years or longer. whisky does not mature further once it is in the bottle.

The Scottish climate is extremely important, particularly when the whisky is maturing. At this stage the soft air permeates the casks and works on the whisky, eliminating harsher constituents to produce a mellow whisky.


The triple maturation process which involves Grain whiskies and Malt whiskies separately matured in American Bourbon Casks and then blended together and matured again in Oloroso Sherry Butts for an extra longer period of time to give the blend a distinctive flavour and a delicate finish.

Disclaimer: The content featured above is only for people aged above 25 years.

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