For as long as whisky lovers have been comparing drams, one debate has refused to die — blended whisky vs single malt whisky.
On one side, you’ve got the loyal fans of big-name blends like Johnnie Walker. On the other, whisky purists who scoff at blends, insisting single malt is the only whisky worth drinking.
Before you pick a side, let’s cut through the hype and look at what really separates the two — and why each has its own loyal following.
Definitions: What Are We Actually Comparing?
First, let’s get our terms straight.
A single malt is whisky made from 100% malted barley, at a single distillery. It can be drawn from multiple casks and batches, but the final liquid all comes from that one distillery. In Scotland, the rules are clear: 100% malted barley, one distillery, and aged at least three years. Outside of Scotland, definitions can vary — sometimes only requiring 51% malted barley — but the “single” always refers to the distillery, not the cask.
A blended whisky is a combination of whiskies from different distilleries, and usually includes both malt whisky and grain whisky (grain being made from cereals like wheat or corn). If a whisky is made entirely from single malts from multiple distilleries, it’s called a blended malt.
So while all single malts are made entirely from malted barley, blends can be a mix of malt and grain, often giving them a different flavour profile and mouthfeel.
Why Each Camp Says Theirs Is Best
Single malt supporters argue:
- Single malts offer a more distinct and uniform distillery character.
- 100% malted barley creates richer, more complex flavours.
Blend advocates counter with:
- Blended whisky is often more consistent in flavour, year after year.
- Blends can combine the “best of the best” from multiple distilleries.
- Many blends are aged at least five years, giving them smoothness and maturity.
Both arguments have merit — but both also carry a heavy dose of marketing history.
How Marketing Created the Divide
The world’s most famous blended whisky, Johnnie Walker, began in 1865 under the label “Old Highland Whisky” before rebranding just two years later. Their early marketing pitch was clever: why limit yourself to whisky from one distillery, when you could have the best from many, blended into a ‘super whisky’?
It was a great story… but the reality was that their early blends were 80–90% corn whisky, distilled to over 90% ABV, aged minimally, and bulked out with just enough single malt to give flavour. This made them far cheaper to produce than high-quality single malts, and the marketing convinced many drinkers they were better.
Fast forward to the 1940s, and the single malt world fought back. With blends dominating the market, distilleries like Glenfiddich decided to promote single malt as more “authentic” — releasing excess aged stock and declaring it “a taste experience no blended scotch can match”. The result? A lasting perception that single malt was “real whisky” and blends were inferior.
In truth, this whole debate was fuelled by clever marketing from both sides.
The Reality: Good and Bad in Both Camps
Here’s the truth — there are exceptional single malts and there are poor ones. The same goes for blends.
A blended whisky might be designed as an easy-drinking mixer (think Johnnie Walker Red Label) or as a complex, sippable dram (like Johnnie Walker Green Label — a blended malt containing Talisker, Cragganmore, Linkwood, and Caol Ila). I’ve poured Green Label in blind tastings where seasoned whisky drinkers swore it was a single malt.
Creating a consistent blend is also an art form. Black Label, for example, contains around 40 different whiskies. Each year, harvests, ageing conditions, and flavour profiles change, and the master blenders have to tweak the recipe to make sure every bottle tastes exactly the same. That’s an incredible skill.
On the other hand, a single malt doesn’t automatically mean high-end sipping whisky. Many distilleries produce entry-level single malts — young, affordable, and designed for mixing or casual drinking — such as Crabbie’s Yardhead, Glen Grant Arboralis, or Loch Lomond Original. They have their place, but they’re not made to compete with well-aged premium releases.
Some single malts, though, are spectacular. The Glen Grant 15 Year Old Batch Strength is a multi-award winner, and Loch Lomond’s higher-end releases — up to a 54-year-old bottling — show what malt whisky can truly be at its best.
So Which Should You Choose?
There’s no single answer. If you only drink from one camp, you’re missing out.
Blends can be complex, balanced, and excellent value for money — especially when they’re crafted with care. Single malts can be distinctive and characterful, offering a pure expression of one distillery’s style.
If you’re not sure where to start:
- For a high-quality blend, try Nikka From the Barrel — a mix of Japanese single malt, grain whisky, and even a touch of Scottish Ben Nevis, bottled at a punchy 50% ABV.
- For a classic, approachable single malt, try The Glenfiddich 12 or The Glen Grant 15.
At the end of the day, it’s about finding your preference. Keep an open mind, try widely, and enjoy the journey.