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Scotch whisky (; or whusk(e)y ), often simply called whisky or Scotch, is malt whisky or grain whisky (or a blend of the two) made in Scotland.
The first known written mention of Scotch whisky is in the Exchequer Rolls of Scotland of 1494. All Scotch whisky was originally made from barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. As of May 2024, there were 151 whisky distilleries operating in Scotland, making Scotch whisky one of the most renowned geographical indications worldwide.
All Scotch whisky must be aged immediately after distillation in for at least three years. Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to create that product. A whisky with an age statement is known as guaranteed-age whisky. A whisky without an age statement is known as a no age statement (NAS) whisky, the only guarantee being that all whisky contained in that bottle is at least three years old. The minimum bottling strength according to existing regulations is 40% alcohol by volume. Scotch whisky is divided into five distinct categories: single malt Scotch whisky, Grain whisky Scotch whisky, blended malt Scotch whisky (formerly called "vatted malt" or "pure malt"), Blended whiskey Scotch whisky, and Blended whiskey Scotch whisky.
Many Scotch whisky drinkers refer to a unit for drinking as a dram. Earlier version first published in New English Dictionary, 1897. The word whisky comes from the Scottish Gaelic uisge beatha or usquebaugh 'water of life' (a calque of Medieval Latin aqua vitae; compare aquavit).
The Exchequer Rolls' record crown income and expenditure and the quote records eight bolls of malt given to Friar John Cor to make aqua vitae over the previous year. The term is Latin for "water of life" and was the general term for distilled Liquor. This would be enough for 1,500 bottles, which suggests that distillation was well-established by the late 15th century.
The first known reference to a Alembic for making "aquavite" in Scotland appears in the Aberdeen council registers, in a case heard in 1505 by the town's bailies concerning the inheritance of goods belonging to a chaplain named Sir Andrew Gray, who died in 1504. Among his goods was recorded (in Middle Scots) "ane stellatour for aquavite and ros wattir'".
Aqua vitae (in the form of wine or spirits) was used when making gunpowder to moisten the slurry of saltpetre, charcoal and sulphur. As a drink, Scotch whisky was a favourite of King James IV of Scotland.
Spirit production was first taxed by the Parliament of Scotland from January 1644, with an excise duty of 2s 8d imposed per Joug; instigating the illicit distilling of spirits within the country. Between the 1760s and the 1830s a substantial unlicensed trade originated from the Highlands, forming a significant part of the region's export economy. In 1782, more than 1,000 illegal stills were seized in the Highlands: these can only have been a fraction of those in operation. The Lowland distillers, who had no opportunity to avoid taxation, complained that untaxed Highland whisky made up more than half the market. The heavy taxation during the Napoleonic Wars gave the illicit trade a large advantage, but their product was also considered better quality, commanding a higher price in the Lowlands. This was due to the method of taxation: malt was subject to tax (at a rate that climbed substantially between the 1790s and 1822). The licensed distillers, therefore, used more raw grain in an effort to reduce their tax bill.
The Highland magistrates, themselves members of the landowning classes, had a lenient attitude to unlicensed distillers—all of whom would be tenants in the local area. They understood that the trade supported the rents paid. Imprisoned tenants would not be able to pay any rent.
In 1823, Parliament eased restrictions on licensed distilleries with the Excise Act 1823 (4 Geo. 4. c. 94), while at the same time making it harder for the illegal stills to operate. Magistrates found counsel for the Crown appearing in their courts, so forcing the maximum penalties to be applied, with some cases removed to the Court of Exchequer in Edinburgh for tougher sentences. Highland landowners were now happy to remove tenants who were distillers in clearances on their estates. These changes ushered in the modern era of Scotch production: in 1823 2,232,000 gallons of whisky had duty paid on it; in 1824 this increased to 4,350,000 gallons.
A farmer, George Smith, working under landlord the Duke of Gordon, was the first person in Scotland to take out a licence for a distillery under the new act, founding the Glenlivet Distillery in 1824, to make single malt Scotch. Some of the distilleries which started legal operations in the next few years included Bowmore, Strathisla, Balblair, and Glenmorangie; all remain in business today.
Two events helped to increase whisky's popularity. The first was the introduction in 1831 of the column still. Aeneas Coffey patented a refined version of a design originally created by Robert Stein, based on early innovations by Anthony Perrier, for the new type of still which produced whisky much more efficiently than the traditional . The column still allowed for continuous distillation, without the need for cleaning after each batch was made. This process made manufacturing more affordable by performing the equivalent of multiple distillation steps. The new still dramatically increased production and the resultant whisky was less intense and smoother, making it more popular. Secondly, there was a shortage of wine and brandy in France, significant by 1880, due to phylloxera, a parasitic insect, destroying many vineyards, which led to a surge in demand for whisky. By the 1890s, almost forty new distilleries had opened in Scotland. In a speculative boom, the Edinburgh blenders Pattisons Ltd. came to prominence before spectacularly failing. In the downturn, The Distillers Company were able to buy up other firms' assets. The industry was also affected by disputes about whether grain or blended whisky was worthy of the name, with an adverse decision in North London Police Court in 1905. A Royal Commission on Whisky and other Potable Spirits was appointed in 1906 and reported in 1909 with a victory for the grain distillers and blenders. The industry was further affected by World War I, Prohibition in the United States and later, by the Great Depression; many of the companies closed and never re-opened. Of the 159 distilleries operating in the boom years around 1900, only 15 survived to 1933.
During the 1970s there was a new boom in Scotch whisky production that led to an overproduction in the early 1980s. Starting in 1981 whisky distilleries slashed production by a third and kept it low for a decade. During that time many distilleries closed. Banff distillery, Brora distillery, Coleburn, Convalmore, Dallas Dhu, Glen Albyn, Glenesk, Glen Flagler, Glenlochy, Glen Mhor, Glenugie, Glenury, Millburn, North Port, Port Ellen and St Magdalene were mothballed, shut down or demolished.
Since the 2010s, Scotch whisky has entered a new phase of growth with new distilleries like Ardnahoe and Borders opening and older distilleries like Brora distillery, Port Ellen and Rosebank reopening.
Since the previous act focused primarily on production standards, it was repealed and superseded by the 2009 Regulations. The SWR includes broader definitions and requirements for the crafting, bottling, labelling, branding, and selling of "Scotch Whisky". International trade agreements have the effect of making some provisions of the SWR apply in various other countries as well as in the UK. The SWR defines "Scotch whisky" as whisky that:
The Scotch Whisky Association acts as the regulatory body that ensures that Scotch Whisky is produced in accordance with traditional practices, as well as ensuring a sustainable future for the Scotch Whisky industry by promoting sustainable production, global trade, and responsible consumption.
The label always features a declaration of the malt or grain whiskies used. A single malt Scotch whisky is one that is entirely produced from malt in one distillery. One may also encounter the term "single cask", signifying the bottling comes entirely from one cask. The term "blended malt" signifies that single malt whisky from different distilleries is blended in the bottle. The Cardhu distillery also began using the term "pure malt" for the same purpose, causing a controversy in the process over clarity in labelling—the Glenfiddich distillery was using the term to describe some single malt bottlings. As a result, the Scotch Whisky Association declared that a mixture of single malt whiskies must be labelled a "blended malt". The use of the former terms "vatted malt" and "pure malt" is prohibited. The term "blended malt" is still debated, as some bottlers maintain that consumers confuse the term with "blended Scotch whisky", which contains some proportion of grain whisky.
The brand name featured on the label is usually the same as the distillery name (for example, the Talisker distillery labels its whiskies with the Talisker name). Indeed, the SWR prohibits bottlers from using a distillery name when the whisky was not made there. A bottler's name may also be listed, sometimes independent of the distillery. In addition to requiring that Scotch whisky be distilled in Scotland, the SWR requires that it also be bottled and labelled in Scotland. Labels may also indicate the region of the distillery (for example, Islay whisky or Speyside).
Alcoholic strength is expressed on the label by Alcohol By Volume (ABV) or sometimes simply "Vol". Typically, bottled whisky is between 40% and 46% ABV. Whisky is considerably stronger when first emerging from the cask—normally 60–63% ABV. Water is then added to create the desired bottling strength. If the whisky is not diluted before bottling, it can be labelled as cask strength.
A whisky's age may be listed on the bottle providing a guarantee of the youngest whisky used. An age statement on the bottle, in the form of a number, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky. Scotch whisky without an age statement may, by law, be as young as three years old. In the early 21st century, such "No age statement" whiskies have become more common, as distilleries respond to the depletion of aged stocks caused by improved sales. A label may carry a distillation date or a bottling date. Whisky does not mature once bottled, so if no age statement is provided, one may calculate the age of the whisky if both the distillation date and bottling date are given.
Labels may also carry various declarations of filtration techniques or final maturation processes. A Scotch whisky labelled as "natural" or "non-chill-filtered" has not been through a filtration process during bottling that removes compounds that some consumers see as desirable. Whisky is aged in various types of casks—and often in used Port wine or sherry casks—during distinct portions of the maturation process, and will take on characteristics, flavour, and aromas from such casks. Special casks are sometimes used at the end of the maturation process, and such whiskies may be labelled as "wood finished", "sherry/port finished", and so on.
The industry's contribution to the economy of the UK was estimated as £5.5 billion in 2018; the industry provided £3.8 billion in direct GVA (gross value added) to Scotland. Whisky tourism has also become significant and accounts for £68.3 million per year. One factor negatively affected sales, an extra 3.9% duty on spirits imposed by the UK in 2017. (The effect of the 25% increase in tariffs imposed by the U.S. in October 2019 would not be apparent until 2020.) Nonetheless, by year-end 2017, exports had reached a record-breaking amount.
In November 2019, the Association announced that the government of the UK had agreed to consider revising the alcohol taxation system, hopefully producing a new plan that was simplified and "fairer".
Exports in 2018 again increased 7.8% by value, and 3.6% in the number of bottles, in spite of the duty imposed in 2017; exports grew to a record level, £4.7 billion. The US imported Scotch whisky with a value of just over £1 billion while the European Union was the second-largest importer, taking 30% of global value. This was a boom year with a record high in exports, but the Scotch Whisky Association expressed concern for the future, particularly "the challenges posed by Brexit and by tensions in the global trading system".
Scotch whisky tourism has developed around the industry, with distilleries being the third most visited attraction in Scotland; roughly 2 million visits were recorded in 2018. Some 68 distilleries operate visitors' centres in Scotland and another eight accept visits by appointment. Hotels, restaurants, and other facilities are also impacted by the tourism phenomenon. Tourism has had an especially visible impact on the economy in some remote rural areas, according to Fiona Hyslop MSP, Cabinet Secretary for Culture, Tourism and External Affairs. "The Scottish Government is committed to working with partners like the Scotch Whisky Association to increase our tourism offer and encourage more people to visit our distilleries," the Secretary said.
During the COVID-19 pandemic, exports of many food and drink products from the UK declined significantly, and that included Scotch whisky. Distillers were required to close for some time and the hospitality industry worldwide experienced a major slump. According to news reports in February 2021, the Scotch whisky sector had experienced £1.1 billion in lost sales. Exports to the US were also affected by the 25% tariff that had been imposed. Scotch whisky exports to the US during 2020 "fell by 32%" from the previous year. Worldwide exports fell in 70% of Scotch whisky's global markets. A BBC News headline on 12 February 2021 summarized the situation: "Scotch whisky exports slump to 'lowest in a decade.
Independents owned by Scots companies make a substantial amount of Scotch whisky, with the largest, William Grant & Sons, producing 8%, or about 7.6 million cases per year. Its brands include Balvenie, Glenfiddich, and Grant's. Glenfiddich is the best-selling single malt Scotch in the world. Roughly 14 million bottles of Glenfiddich are sold annually.
For a variety of reasons, some independent bottlers do not identify which distillery produced the whisky in the bottle. Mostly this will be at the request of the whisky distiller as they are unable to regulate the quality of the whisky sold. Some distilleries, to prevent third-party bottlers from naming them on the bottle, add a small amount of whisky from a different distillery, a technique called 'tea-spooning' which then precludes the sale of the whisky as from a specific distillery, or as a single malt; the addition of any whisky from a second distillery is by regulation a blended malt (which will also allow it to be exported in bulk form, unlike single malts which may only be exported bottled ready for sale). Instead the bottler may identify only the general geographical area of the source, or simply market the product using their own brand name without identifying their source. This may, in some cases, give the independent bottling company the flexibility to purchase from multiple distillers without changing their labels.
Three types of blends are defined for Scotch whisky:
The five Scotch whisky definitions are structured in such a way that the categories are mutually exclusive. The 2009 regulations changed the formal definition of blended Scotch whisky to achieve this result, but in a way that reflected traditional and current practice: before the 2009 SWR, any combination of Scotch whiskies qualified as a blended Scotch whisky, including for example a blend of single malt Scotch whiskies.
As was the case under the Scotch Whisky Act 1988, regulation 5 of the SWR 2009 stipulates that the only whisky that may be manufactured in Scotland is Scotch whisky. The definition of manufacture is "keeping for the purpose of maturation; and keeping, or using, for the purpose of blending, except for domestic blending for domestic consumption". This provision prevents the existence of two "grades" of whisky originating from Scotland, one "Scotch whisky" and the other, a "whisky product of Scotland" that complies with the generic EU standard for whisky. According to the Scotch Whisky Association, allowing non-Scotch whisky production in Scotland would make it difficult to protect Scotch whisky as a distinctive product. The SWR regulation also states that no additives may be used except for plain (E150A) caramel colouring.
Another term is sometimes seen, called "double wood" or "triple wood", sometimes incorrectly referred to as "double malt" or "triple malt". These indicate that the whisky was aged in two or three types of casks. Hence, if the whisky otherwise meets the criteria of single malt, it still falls into the single malt category even if more than one type of cask was used for ageing. Examples include The Balvenie 12 Year DoubleWood and Laphroaig Triple Wood.
Another nuance is that Lowland Scotch malts use a triple distillation just like Irish whiskey, breaking away from the general rule that all Scotch is double distilled.
Blended malts contain only single malt whiskies from two or more distilleries. This type must contain no grain whiskies and is distinguished by the absence of the word "single" on the bottle. The age of the vat is that of the youngest of the original ingredients. For example, a blended malt marked "8 years old" may include older whiskies, with the youngest constituent being eight years old. Johnnie Walker Green Label and Monkey Shoulder are examples of blended malt whisky. Starting from November 2011, no Scotch whisky could be labelled as a vatted malt or pure malt, the SWR requiring them to be labelled blended malt instead.
Although only five regions are specified, any Scottish locale may be used to describe a whisky if it is distilled entirely within that place; for example, a single malt whisky distilled on Orkney could be described as Orkney Single Malt Scotch Whisky instead of as an Island whisky.
Some distilleries use a peat fire to dry the barley for some of their products before grinding it and making the mash. Peat smoke contributes polyphenol, such as guaiacol, that give aromas similar to smoke. The Maillard browning process of the residual sugars in the mashing process, particularly through formation of 2-furanmethanol and imparting nutty or cereal characteristics contributes to the baked bread notes in the flavour and aroma profile. Maturation during multi-year in oak barrels mostly previously used for bourbon whiskey, Sherry, Wines, Fortified Wine, (including Port and Madeira) Rum and other spirit production, has the largest impact on the flavour of the whisky. Some distilleries use Virgin Oak casks as used casks are becoming increasingly harder to source (particularly authentic sherry casks due to the downturn in sherry consumption plus the laws introduced in 1986 regarding bottling Spanish wines exclusively in Spain)
Single grain
Single grain whisky is made with water and malted barley but the distillery then adds other grains or cereals, wheat, maize, or rye, for example. From that moment on, it can no longer be called single malt. This type of product must be from a single distillery and is often used in making blended Scotch. Single grain whiskies are usually not distilled in pot stills but with .
Blended malt
Blended malt whisky, formerly called vatted malt or pure malt (terms that are now prohibited in the SWR 2009), is one of the least common types of Scotch: a blend of single malts from more than one distillery (possibly with differing ages).
Blended grain
The term blended grain Scotch refers to whisky that contains at least two single grain Scotch whiskies from at least two distilleries, combined to create one batch of the product.
Blended
Blended Scotch whisky constitutes about 90% of the whisky produced in Scotland. Blended Scotch whiskies contain both malt whisky and grain whisky. Producers combine the various malts and grain whiskies to produce a consistent brand style. Notable blended Scotch whisky brands include Ballantine's, Bell's, Chivas Regal, Cutty Sark, Dewar's, Grant's, J&B, Johnnie Walker, Teacher's Highland Cream, The Famous Grouse, Vat 69, Whyte and Mackay and William Lawson's. Most Blended Scotch Whiskies are made from the produce of at least two distilleries as the majority of distilleries produce only malt or grain whiskies; however a few distilleries such as Loch Lomond produce both malt and grain whisky at the same site.
Regions
Scotland was traditionally divided into four whisky regions: Campbeltown, The Highlands, The Isle of Islay and The Lowlands.The Scotch Whisky Regulations 2009 – Chapter 8 section 1 Due to the large number of distilleries found there, the Speyside area became the fifth, recognised by the Scotch Whisky Association (SWA) as a distinct region in 2014. The whisky-producing islands other than Islay are not recognised as a distinct region by the SWA, which groups them into the Highlands region.
Sensory characteristics
Flavour and aroma
Dozens of compounds contribute to Scotch whisky flavour and aroma characteristics, including volatile alcohol congeners (also called higher oils) formed during fermentation, such as acetaldehyde, methanol, ethyl acetate, n-propanol and isobutanol. Other flavour and aroma compounds include vanillic acid, syringic acid, vanillin, syringaldehyde, furfural, phenyl ethanol and acetic acid. One analysis established 13 distinct flavour characteristics dependent on individual compounds, including sour, sweet, grainy and flower as major flavour perceptions.
Screening for potential adulteration
Refilling and fabrication or tampering of branded Scotch whiskies are types of Scotch whisky adulteration that diminishes brand integrity, consumer confidence, and profitability in the Scotch industry. Deviation from normal concentrations of major constituents, such as alcohol congeners, provides a precise, quantitative method for determining authenticity of Scotch whiskies. Over 100 compounds can be detected during counterfeit analysis, including phenolics and which may vary in concentration by different geographic origins, the barley used in the fermentation mash, or the oak cask used during ageing. Typical high-throughput instruments used in counterfeit detection are liquid chromatography and mass spectrometry.
Gallery
See also
Citations
Books
Further reading
Sir Robert Lockhart (2025). 9781906476229, Angels' Share (Neil Wilson Publishing). ISBN 9781906476229
(2025). 9781849731508, Royal Society of Chemistry. ISBN 9781849731508
External links
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