American Single Malt Designation

By Devin Ershow

Courtesy of Hamilton Distillers/Whiskey Del Bac

In December 2024, the Alcohol and Tobacco Tax and Trade Bureau (TTB), the U.S. government agency responsible for regulating distilled spirits, announced an amendment to the standards of identity for whiskey. This change officially recognized American Single Malt as a distinct category of American whiskey. The new regulations were published on December 18, 2024, and formally ratified on January 19, 2025. While single malts have been produced in the U.S. for generations, they had never been formally classified as their own category. The American craft whiskey movement has driven significant growth in single malt production over the past few decades. In 2016, a group of pioneering distillers established the American Single Malt Commission to advocate for industry-wide standardization. After years of lobbying, the TTB took up the issue in 2022, soliciting public feedback with a 90-day comment period. Afterwards, they went silent for years before finalizing the new classification. American Single Malt now joins Bourbon as a recognized category of American whiskey, marking the first such addition since Bourbon was designated a distinctive product of the U.S. in 1964. Many of us weren’t alive or don’t remember that monumental moment in whiskey history, so the significance of this cannot be understated, but what impact will it have? What does it really mean?

Understanding Single Malt Whiskey

For those unfamiliar with the term, “single malt” whiskey is most commonly associated with Scotland and Ireland—countries with deep-rooted whiskey-making traditions. The term "single" signifies that the whiskey is produced at a single distillery rather than blended from multiple sources. "Malt," most often refers to the use of malted barley as the primary grain. Thus, a single malt whiskey is typically made from 100% malted barley at a single distillery.

In the U.S., malt whiskey has been produced since colonial times, often in small batches by farmers seeking to utilize excess grain before it spoiled. Distillation practices were heavily influenced by Irish and Scottish immigrants, leading to the production of malt whiskies alongside those made from grains better suited to North American climates, such as corn, rye, and wheat. Post Revolutionary War, American whiskey coalesced around Rye whiskey before shifting towards Bourbon post prohibition, with Bourbon achieving federal recognition in 1964, solidifying its dominance in the market.

The first recognized American Single Malt was introduced in the 1990s by Oregon’s Clear Creek Distillery with its McCarthy’s Oregon Single Malt. While a few other producers emerged around the turn of the millennium, American Single Malts truly gained momentum during the 2010s, coinciding with the rise of the craft whiskey movement. Today, there are over 100 producers nationwide, with even major legacy brands such as Jim Beam beginning to enter the space.

New Standards for American Single Malt

Courtesy of Virginia Distillery Co.

The TTB's new regulations establish the following criteria for American Single Malt whiskey:

• Must be made from 100% malted barley

• Must be distilled entirely at one distillery

• Must be mashed, distilled, and matured in the United States

• Must be matured in oak casks with a capacity not exceeding 700 liters

• Must be distilled to no more than 160 proof (80% ABV)

• Must be bottled at a minimum of 80 proof (40% ABV)

The Impact of Official Recognition

This designation represents a significant milestone for the American whiskey industry, particularly for the small, independent producers who have championed the category. The establishment of American Single Malt as a recognized category is expected to increase consumer awareness and market differentiation. Retailers may begin dedicating shelf space specifically to American Single Malt, and public discourse around the category will likely expand. However, there may be some initial confusion. Consumers unfamiliar with the category will undoubtably still confuse American Single Malt with Bourbon or Scotch. Over time, with greater exposure and education, these misconceptions should diminish, particularly as the category’s unique identity becomes more widely understood. Consumers have gotten more savvy, and more than anything they love a good story. American Single Malt certainly has one.

While major whiskey producers such as Jim Beam, Bulleit, and Jack Daniel’s have begun exploring American Single Malt, the category remains dominated by craft distilleries. Some of the most notable producers include:

Stranahan’s Head Blender, Justin Aden

• Stranahan’s Colorado Whiskey (Denver, Colorado)

• Westland Distillery (Seattle, Washington)

• Virginia Distillery Co. (Lovingston, Virginia)

• Whiskey Del Bac (Tucson, Arizona)

These and many other small distilleries are producing high-quality American Single Malts that, in many cases, far surpass the products put out by larger brands. This shift in quality has disrupted the industry, challenging the dominance of major distilleries that have traditionally controlled the American whiskey market. When the craft whiskey movement first emerged, it was a true David vs. Goliath battle. For decades, a handful of large industrial distilleries—many now owned by massive international spirits conglomerates—held a firm grip on the market. These giants not only produced thousands of barrels of bourbon annually but also stockpiled hundreds of thousands more in sprawling rickhouses.

How could a small micro distillery with a 150-gallon pot still ever hope to compete? Early craft producers often relied on small barrels to accelerate maturation and get products to market faster. Because smaller barrels increase the whiskey-to-wood contact ratio, they extract color and wood sugars more quickly than the industry-standard 53-gallon barrels. However, some aspects of the aging process simply cannot be rushed. While these whiskies might have looked and tasted somewhat similar to well-aged spirits, they often fell short in depth and complexity, leaving consumers and critics unconvinced.

Over the past decade, however, many craft distilleries have matured—both in their production techniques and in the quality of their whiskey. With properly distilled and aged products now hitting the market, many craft brands are not just competing with legacy distilleries but, in some cases, surpassing them. The ratification of American Single Malt marks a pivotal moment in this shift. Today, it’s the craft producers—after decades of innovation and experimentation—who are setting the pace. Legacy brands, recognizing the rise of American Single Malt and the need to adapt, now find themselves playing catch-up. And in a twist of fate, the quality gap that once favored big distilleries is now tilting in favor of the craft producers.

The American whiskey industry is currently experiencing a complex market dynamic. The past two decades have seen rapid growth, with the number of distilleries in the U.S. increasing from fewer than 200 in 2010 to over 3,000 today. However, the industry has faced headwinds in recent years due to economic pressures, shifting consumer preferences, and increased interest in non-alcoholic alternatives. While some predict a slowdown, the rise of American Single Malt may provide a new avenue for growth.

Bourbon, while still dominant, is being overproduced at an unprecedented scale, which will almost certainly lead to an oversupply in the coming years. This situation creates an opportunity for American Single Malt to position itself as a premium alternative, capturing the interest of consumers seeking innovation within the whiskey category. While it may take years for American Single Malt to gain international recognition on the level of Scotch or Irish whiskey, its domestic market potential is substantial.

Criticism of the New Standards

Courtesy of Westland Distillery

While the formal recognition of American Single Malt is a historic achievement, those familiar with my perspective know I’m not entirely satisfied with the standards. One major disappointment is the restriction to malted barley. I had hoped the definition would embrace other malted grains—such as corn, rye, and wheat—allowing for uniquely American expressions of single malt whiskey unlike anything else in the world. Exceptional whiskies like Hotaling & Co.’s Old Potrero (100% malted rye) and Frey Ranch Distillery’s 100% Malted Corn Whiskey now fall outside the category. That said, there’s still plenty of room for innovation within malted barley. Westland Distillery has explored various barley varietals, experimenting with different roast and toast levels. Meanwhile, Whiskey Del Bac’s Dorado and Santa Fe Spirit’s Colkegan use mesquite-smoked malted barley to craft distinctly American Southwest flavors. Just imagine how much further we could push the boundaries if other malted grains were part of the equation.

Another major concern is the distillation proof cap. Under the new standards, American Single Malt cannot be distilled above 160 proof, aligning with the regulations for Bourbon, Rye, and Wheat whiskey. While this limit may work well for corn and rye, it feels unnecessarily restrictive for wheat and barley.

Take Bainbridge Organic Distillers in Washington, for example. Their Battle Point whiskey, recognized with numerous international awards, has set a high standard for wheat whiskey. Yet, because they distill above 160 proof, they can’t officially label it as wheat whiskey in the U.S.; instead, it must be categorized as “American whiskey made from a wheat mash.” Similarly, Brother Justus in Minneapolis produces exceptional American Single Malts but now falls outside the classification solely because they distill above the threshold.

Courtesy of Brother Justus Whiskey Company

One argument for the proof cap is that it helps preserve flavor and prevents the production of overly light, nearly neutral spirits resembling vodka (which must be distilled above 190 proof). However, this restriction, in an ironic departure from the adherence to the European definition of “malt” referring to only malted barley, disregards the precedent set by Ireland and Scotland, where single malts can be distilled up to 190 proof. In fact, many of the most revered Irish and Scotch single malts have historically exceeded the 160-proof mark. There’s no doubt that American distillers will continue to craft complex, distinctive, and high-quality Single Malts within these parameters. However, in my view, this standard feels unnecessarily restrictive—if not outright shortsighted.

Despite these concerns, the establishment of American Single Malt as an official whiskey category marks a significant victory for craft distillers and consumers alike. This milestone may also pave the way for future regulatory changes, such as standards for American Pot Still whiskey or allowances for other malted grain whiskies. The recognition of American Single Malt is not just a bureaucratic victory—it represents a broader shift in the whiskey industry. With continued innovation and growing consumer interest, American Single Malt has the potential to carve out a distinct and lasting place in the global whiskey market. This can and should be a shining beacon in the midst of the most recent economic downturn. Things might have been dark, but we can see the light. For enthusiasts, now may be the time to invest in these spirits before demand—and prices—soar.