Scotch

The designation Scotch Whisky was first legally defined in 1909. It must be a whisky distilled exclusively in Scotland from malted barley (or other grains) fermented with yeast. In addition, Scotch must be distilled with a maximum alcohol content of 94.8% vol., then aged in oak casks for at least 3 years and be 40% vol. when bottled.

Scotch is added to the 6 whisky regions: Highlands, Lowlands, Speyside, Islay, Islands and Campbeltown. Each region gives its whisky a typical character. In Scotland, 350 million liters of the spirit are produced and distributed annually.

A distinction is made between Blended Scotch Whiskys and Single Malt or Grain Scotch Whiskys.

Grain whiskies are mainly used for blending. Mixed with malts, so-called blended whiskies are produced. But also different blended malts or grains (from up to 50 distilleries) can be used for this purpose. The basic idea behind this is to produce a product with a consistent taste.