First of all: There are three main categories of Scotch whisky; malt whisky, grain whisky and blended whisky. One of the few characteristics that all three share is the fact that they have matured for at least three years; a minimum set by Brittish law. Anything younger than 3 years isn't 'whisky'.

Vatted malts are malt whiskies from more than one distillery which have been blended together to produce a consistent product with (hopefully) a personality of its own. Although generally inferior to single malts, some vatted malts offer very good value for money. You'll find some pretty decent vatted malts in the U$/Euro 15.- to 20.- price range.
Most vatted malts are marketed under an individual name, like 'Strathglen' or 'Blairmhor'. Vatted malts offer a good and affordable alternative for blends, but make sure to avoid them if you are looking for the best whiskies money can buy.

My personal favorite 'type' of whisky is MALT WHISKY produced from 100% malted barley (fermented with yeast) and distilled in pot stills. No other grain product or fermentable material is allowed. A single malt whisky displays character and individuality to a fault. Single malt whisky is the product from a single distillery, which has not been blended with any other whiskies. Only water is added before it is bottled, and in the case of "cask strength" bottlings not even that. There are bottlings with an alcohol-percentage of over 60% available!

The less said about GRAIN WHISKY the better, if you ask me.
It is made from a mash of various cereal grains, usually barley, wheat and maize.
Both malted barley (barley which has started to germinate and then been dried to stop its germination) and unmalted barley (barley which remains dormant) are used in the production of grain whisky. The result is not unlike the revolting Dutch national drink: jenever (gin).

The character of a single malt whisky is shaped by it's environment, but I'll get back to that part in the chapter on geography. Some well-known single malts are Glenfiddich, The Macallan and The Glenlivet. Almost all single malt whiskies are distilled and matured in Scotland, although I've enjoyed some decent single malts from Ireland and Japan. Over 300 Scotch single malts are currently (more or less) available in liquor-stores all over the world.

I bet you feel a lot smarter already!
And that's just at the end of chapter 2 of the mAlmanac.
Just imagine how smart you'll feel at the end of the last chapter.
Click on!

Most whiskies that go over the counter at your local liquorist are
BLENDED WHISKY - a 'blend' of roughly 2/3 (cheap) grain whiskies
combined with about 1/3 malt whiskies from several different distilleries
to form a drink that applies to the tastes of as many people as possible.
There may be 30 or more different single malt and grain whiskies in a specific blend.
The result can be quite pleasing, but it can't be compared to the character and individuality of a single malt.

The text 'Pure Malt' on a bottle of whisky means Jack Shit. All Scotch malt whiskies, whether single or vatted, are pure malt. They are produced only from malted barley. If a whisky contains any grain whisky at all it's a blended whisky by definition.

Sometimes the name of a single malt is different from the name of the distillery where it was produced.
The Loch Lomond distillery also produces 'Inchmurrin' and 'Old Roshdu', for example.
And then we have the odd name change, for example 'An Cnoc' vs 'Knockdhu' or 'Glen Ord' vs 'Glen Ordie'.