🥃 Scotch Whisky

Scotch Whisky (often just “Scotch”) is a geographical indication for whisky distilled in Scotland from water and malted barley, to which only whole grains of other cereals may be added. It is matured only in Scotland, for at least three years in oak casks of up to 700 litres, and bottled at 40% ABV or more.

The name has been protected in the EU since 1989; in the eAmbrosia register it is EUGI00000015685 and, since the UK left the EU, it is protected as a third-country name. The rules are the Scotch Whisky Regulations 2009 and a technical file, whose current June 2019 version was approved in 2020. HMRC checks compliance, and the Scotch Whisky Association (SWA) buys samples worldwide every year for laboratory testing.

Only the malt’s own enzymes convert starch to sugar; added enzymes are prohibited. Mashing, fermentation and distillation happen at one distillery, with the spirit coming off below 94.8% ABV. Only water and plain caramel colouring E150a may be added. There are five categories: Single Malt, Single Grain, Blended Malt, Blended Grain and Blended Scotch Whisky; most Scotch is sold as a blend.

Five more names are protected within it: the localities Campbeltown and Islay, and the regions Highland, Lowland and Speyside. A 1915 law required two years of maturation, three from 1916; the statutory definition dates from 1933. The Gaelic form is “Uisge Beatha Albannach”.

Why this matters to you. The category must be on the front label, next to the words “Scotch Whisky”. The age shown is that of the youngest whisky, not an average. Single malt is bottled only in Scotland; other categories may be exported in bulk. A dark colour does not prove long maturation. The WHO reminds us that there is no safe dose of alcohol.