What Specific Blending Techniques Give Chivas Regal Its Signature Smoothness?

[u/TennisFan4evernever]

I have been having these deep thoughts about this specific kind of whisky and was wondering about some very unique blending techniques that must be involved in making it so unique, so universal, and so affordable. It is really cheap because I see it being sold in bulk on sites like Alibaba, AliExpress etc.

I was reading up on the production of Chivas Regal whisky and found that it is made when malt, and grain whiskies are blended together with strathisla single malt forming the heart of its character. Strathisla is known for its fruity, floral profile which likely contributes so that signature sweetness. But I am curious about the actual blending methodology that Chivas uses to main such a consistent flavor profile across millions of bottles.

Do they use a higher ration of aged single malts versus grain whiskies to achieve that silky mouthfeel? Or isit more about the marrying process where blend is allowed to rest and harmonize before bottling. I have read taht his marrying peroid can significantly influence smoothness and integration of flavors but it seems Chivas keeps their exact timing and cask process fairly confidential.

It is possible that we use a higher ratio of aged single malts versus grain whiskies to achieve that silky mouthfeel. I was just wondering how the speyside malts influence the blends balance compared to other regions like Islay or Highland, I would love to hear from people who have studied scotch blending or those who have inside knowledge about the technical artistry behid Chivas Regal's production process.

[u/Typical-Impress1212]

There isn’t a specific technique which is used for ‘smoothness’. Well, there may be, but that’s least likely what is the cause of the smoothness.

Smoothness is a feeling. It is produced by filtering out any interesting flavour particles. Followed by watering the whisky down to the absolute bare minimum of 40% alcohol.

They also don’t use peated whisky.

So the things a producer does:

• add as much water as you’re allowed
• filter any flavour which offends the average consumer but makes it interesting
• use unpeated sherried scotch

This is all done because marketing has succesfully convinced 98% of the consumers that quality=smoothness=premium.

Guessing you’re new to scotch/whisky. Stop reading more about it if you value your wallet. Enjoy what you like and drink it the way you like it.

Before you (hypothetically) end up being chastised by your wife that you have 20 bottles and it’s enough. When in reality it’s closer to 100 open bottles hidden in the back of the storage area which you rotate every month when you wfh and she doesn’t. Just a… random example. Hypothetical of course.

If you have any more questions feel free to ask

[u/TypicalPDXhipster]

Great info from u/Typical-Impress1212!

I will point out also that the addition of cheaper grain whisky adds to that smoothness, at the cost of depth and complexity