Single Barrel

Where it started

The idea arrived as marketing in the 1980s. American distillers, watching single malt Scotch sell in the U.S., noticed that the word "single" on a label seemed to work magic, and began marketing hand-picked single barrels alongside "small batch" minglings; their success paved the way for the premium bourbon shelf of today.²

Where and how it's made

There is no federal standard of identity for "single barrel"; the governing definition for bourbon or rye is unchanged, and the term rides on top of it.³ The KDA's definition is the industry's: whiskey drawn from one barrel that has not been mingled with any other whiskeys.¹ Compare "small batch," a product of mingling select barrels that have matured into a specific style.¹ A single barrel may be bottled at barrel proof or cut with water; the label will say which, and barrel number, warehouse and floor often appear too.

Barrels are not identical to begin with; distillers can choose from four levels of char.¹ A single barrel is a record of one cask.

How to taste it

Taste two single barrels from the same distillery side by side and the point makes itself. Look for the swing: one oaky and dry, the other sweet and fruity. Note the barrel number if you find one you love, because the next one will not be the same. Pairings as for bourbon: aged cheddar, smoked nuts, dark chocolate.

Styles and what the label means

• Single barrel bourbon — one cask, unmingled.¹ bourbon →
• Single barrel, barrel proof — one cask, no water. cask-strength →
• Store pick / private selection — a single barrel chosen by a retailer or bar.
• Small batch — a curated mingling, not a single barrel.¹
• Single cask Scotch — the same concept applied to Scotch. single-malt-vs-blended →