Most consumers have a general understanding that scotch whiskey must always be from Scotland, few actually know the legal requirements behind naming a bottle of whisky “Scotch”. Keep reading and find out the truth.
The title of “Scotch” is defined and regulated by a document created on November 23, 2009 called the “Scotch Whisky Regulations 2009” or SWR. Not only regulating production, the act also governs the labeling, packaging and the advertising of Scotch whisky within the United Kingdom. The SWR is a complete replacement of the previous regulations which focused exclusively on the production process. While the SWR is technically only valid within its jurisdiction, international trade agreements have been put in place which effectively make some provisions of the SWR apply in countries outside the United Kingdom.
The document defines Scotch whisky in the following manner:
1. Must be produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
- Processed at that distillery into a mash
- Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
- Fermented at that distillery only by adding yeast
- Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)
- Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres (185 US gal; 154 imp gal) for at least three years
2. Scotch whisky must retain the color, aroma and taste of the raw materials used in, and the method of, its production and maturation.
3. It may not contain any added substances, aside from water and plain (E150A) caramel coloring.
4. It must comprise a minimum alcoholic strength by volume of 40% (80 US proof).
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