Scotch whisky
Scotch whisky (Scottish Gaelic: uisge-beatha na h-Alba; Scots: Scots whisky/whiskie, whusk(e)y, pronounced [ˈʍɪski],[1] often simply called whisky or Scotch) is malt whisky or grain whisky (or a blend of the two), made in Scotland.
Type
15th century
(Active: 524 years)
40–94.8%
Smooth, sharp, (often) hint of vanilla
Single malt, Single grain, Blended malt, Blended grain, Blended
The first known written mention of Scotch whisky is in the Exchequer Rolls of Scotland of 1494.[2] All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century.[3] As of 2022, there were 141 whisky distilleries operating in Scotland,[4] making Scotch whisky one of the most renowned geographical indications worldwide.[5]
All Scotch whisky must be aged immediately after distillation in oak barrels for at least three years.[6][7] 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.[8] Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called "vatted malt" or "pure malt"), blended grain Scotch whisky, and blended Scotch whisky.[6][7]
Many Scotch whisky drinkers refer to a unit for drinking as a dram.[9] The word whisky comes from the Gaelic uisge beatha or usquebaugh 'water of life' (a calque of Medieval Latin aqua vitae; compare aquavit).[10][11]
Regulations and labelling[edit]
Legal definition[edit]
As of 23 November 2009, the Scotch Whisky Regulations 2009 (SWR) define and regulate the production, labelling, packaging as well as advertising of Scotch whisky in the United Kingdom. They replace previous regulations that focused solely on production, including the Scotch Whisky Act 1988.
Since the previous act focused primarily on production standards, it was repealed and superseded by the 2009 Regulations.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:[6][7]
Economic effects[edit]
Scotland's identity and heritage are deeply intertwined with Scotch Whisky, a cornerstone of the country's economy exported to nearly 180 markets.[5] The Scotch Whisky Association estimated that Scotland's whisky industry supported 40,000 jobs and accounted for £4.37 billion in exports in 2017. Of that total, single malt Scotch accounted for £1.17 billion in exports, a 14% increase over 2016.[42] The drink is exported to nearly 180 markets and, in 2022, its exports were valued at over £6 billion for the first time.
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.[43][44][45][46]
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".[47]
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.[48] 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".[49]
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.[50][51]
During the COVID-19 pandemic, exports of many food and drink products from the UK declined significantly,[52] and that included Scotch whisky. Distillers were required to close for some time and the hospitality industry worldwide experienced a major slump.[53] 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.[54] A BBC News headline on 12 February 2021 summarized the situation: "Scotch whisky exports slump to 'lowest in a decade'".[55]
Scotland was traditionally divided into four regions: Campbeltown, The Highlands, The Isle of Islay and The Lowlands.[72] 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.[73] The whisky-producing islands other than Islay are not recognised as a distinct region by the SWA, which groups them into the Highlands region.[73]
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[7] instead of as an Island whisky.
Sensory characteristics[edit]
Flavour and aroma[edit]
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.[90] Other flavour and aroma compounds include vanillic acid, syringic acid, vanillin, syringaldehyde, furfural, phenyl ethanol and acetic acid.[90][91] One analysis established 13 distinct flavour characteristics dependent on individual compounds, including sour, sweet, grainy and floral as major flavour perceptions.[91]
Some distilleries use a peat fire to dry the barley for some of their products before grinding it and making the mash.[62] Peat smoke contributes phenolic compounds, such as guaiacol,[91] 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 pyrazines imparting nutty or cereal characteristics contributes to the baked bread notes in the flavour and aroma profile.[92] Maturation during multi-year casking[91] 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)[93]
Screening for potential adulteration[edit]
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.[90] Deviation from normal concentrations of major constituents, such as alcohol congeners, provides a precise, quantitative method for determining authenticity of Scotch whiskies.[90] Over 100 compounds can be detected during counterfeit analysis, including phenolics and terpenes which may vary in concentration by different geographic origins, the barley used in the fermentation mash, or the oak cask used during ageing.[94] Typical high-throughput instruments used in counterfeit detection are liquid chromatography and mass spectrometry.[90][94]
Scotch Whisky Heritage Center
The Scotch whisky experience
Macallan Distillery production hall
Bowmore Distillery
Glenlivet Distillery
