Scotch Whisky

Scotch whisky is Scotland’s national drink and the most exported spirit in the world by value. By UK law, Scotch must be:

• Distilled and matured in Scotland.
• Made from water and malted barley (other cereals allowed in some categories).
• Aged at least 3 years in oak casks of no more than 700 L.
• Bottled at 40% ABV minimum.
• No additives except water and caramel coloring (E150a).

The five legal categories are:

• Single Malt Scotch — 100% malted barley, one distillery, pot still.
• Single Grain Scotch — grain whisky from one distillery, usually column still.
• Blended Malt — malt whiskies from multiple distilleries, no grain whisky.
• Blended Grain — grain whiskies from multiple distilleries.
• Blended Scotch — malt + grain whiskies from multiple distilleries. The largest by volume (Johnnie Walker, Chivas, Ballantine’s).

The six main whisky regions, each with a broad style:

• Speyside — fruity, elegant (Glenfiddich, Glenlivet, Macallan).
• Highland — wide range, often richer.
• Lowland — light, floral (Auchentoshan).
• Islay — smoky, peaty, medicinal (Laphroaig, Ardbeg, Lagavulin).
• Campbeltown — briny, oily (Springbank).
• Islands — varied, often coastal (Talisker, Highland Park).

The smoky flavor in Islay malts comes from drying malted barley over peat fires, which infuse the grain with phenols.