The American single malt category has been picking up steam for years now, quietly building a reputation that puts it shoulder to shoulder with scotch and bourbon on the global stage. But every once in a while, a bottle comes along that forces the whisky world to sit up and pay real attention. That happened in Louisville when VDC Blue Ridge Toasted Barrel Finish took home the title of Best American Single Malt at the 2026 World Whiskies Awards.
Image credit: Virginia Distillery Company
For a distillery competing against the growing wave of American single malt producers across the country, landing the top spot at one of the industry's most respected international competitions is no small thing. The World Whiskies Awards draw entries from distilleries on every continent, and judges evaluate them blind, meaning reputation and marketing budgets count for nothing. It all comes down to what is in the glass.
So what exactly is in this particular glass?
A Whisky Built on Barley and Mountain Oak
VDC Blue Ridge Toasted Barrel Finish is made from 100% malted barley, which places it squarely in the American single malt tradition. That distinction matters. While bourbon relies on corn-heavy mash bills and rye whiskey does its own thing, single malt whisky leans entirely on barley for its character. The result is a different kind of flavor profile altogether, one that tends to reward patience and complexity rather than raw sweetness or spice.
The production process behind this particular expression involves a two-stage aging approach. The whisky first spends several years maturing in first-fill bourbon barrels sourced from premium Kentucky distilleries. Those barrels bring a familiar backbone of caramel and vanilla that bourbon drinkers will recognize immediately. But VDC did not stop there. After that initial aging period, the whisky moves into virgin toasted oak barrels crafted from wood harvested in the Blue Ridge Mountains.
That finishing step is where things get interesting. Toasted barrels, as opposed to charred barrels, tend to pull different compounds out of the wood. Where a heavy char gives you smoke and deep caramel, a toast coaxes out subtler, more layered flavors. Think of it like the difference between blackening a steak over an open flame and slow-roasting it in an oven. Both are good. They are just different.
What It Tastes Like
The tasting notes on VDC Blue Ridge read like a dessert menu at a place you would actually want to eat. On the nose, there is rich caramel, soft vanilla, and freshly baked brioche. That brioche note is worth paying attention to because it suggests a real depth from the malt itself, not just the barrel influence.
On the palate, things open up considerably. Bright citrus and apricot give the whisky a liveliness that keeps it from becoming heavy or one-dimensional. Honeyed walnuts add a nutty richness, while baking spice and toasted coconut round out the finish. It is the kind of whisky that rewards you for slowing down and letting each sip develop across your tongue.
At 46.5% ABV, or 93 proof, it sits in a sweet spot that a lot of serious whisky drinkers appreciate. It is strong enough to carry real flavor and stand up to a single ice cube or a splash of water without falling apart, but not so hot that it overwhelms the more delicate notes. The bottle comes in a 700ml format.
Why American Single Malt Deserves Your Attention
For anyone who has spent the last decade or two building a bourbon collection or working through the scotch regions, American single malt represents genuine new territory worth exploring. The category only received its own official federal standards definition in recent years, which means producers finally have clear guidelines to work within and consumers have a better sense of what they are buying.
What makes American single malt compelling is the freedom distillers have to experiment. Unlike scotch, which operates under tight regulations about barrel types and production methods, American producers can source different woods, try different finishing techniques, and draw on local ingredients and climates in ways that their Scottish counterparts simply cannot. VDC's use of Blue Ridge Mountain oak is a perfect example. That is not a gimmick. The terroir of the wood, where it grew, the climate it endured, and how it was processed all contribute to the final flavor.
The Team Behind the Bottle
After the award was announced, VDC acknowledged that the recognition reflects the dedication and passion of the entire team. That kind of statement might sound like boilerplate from a bigger operation, but in the craft distilling world, it usually means something. Smaller teams tend to be hands-on at every stage, from grain selection to barrel management to blending and bottling. Winning at this level does not happen by accident. It takes years of tasting, adjusting, and being willing to dump batches that do not meet the standard.
Worth Seeking Out
For anyone looking to branch out from their usual rotation, VDC Blue Ridge Toasted Barrel Finish now carries the kind of credential that is hard to argue with. Best American Single Malt at the World Whiskies Awards is not a participation trophy. It is a statement that this bottle, from this distillery, stood above every other American single malt entered in international competition this year.
Whether someone is already deep into the American single malt movement or just starting to hear about it, this is the kind of bottle that makes a convincing case for the category. Pour it neat, give it a minute to breathe, and see what the Blue Ridge Mountains taste like when they end up inside a barrel.
