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Is there a defining set of guidelines on what makes an American single malt whiskey? I was just recently having an email conversation with someone around this, and the only thing I could really point to at this point are American TTB regulations, which state that malt whiskey must be made “from a fermented mash of not less than 51 percent malted barley.” Beyond that, there’s room for a wide range of interpretation, including what Virginia Distillery Company (VDC) is proposing as they get ready to open their new distilling facility.

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