 | |
| Type | Distilled beverage |
|---|---|
| Country of origin | Scotland |
| Introduced | 15th century (active: 525 years) |
| Alcohol by volume | 40–94.8% |
| Proof (US) | 80–190° US / 70–166° UK |
| Colour | Palegold to darkamber |
| Flavour | Smooth, sharp, (often) hint ofvanilla |
| Ingredients | Malt,water |
| Variants | Single malt, Single grain,Blended Malt,Blended grain, Blended |
| Related products | Irish, Welsh, English |
Scotch whisky (Scottish Gaelic:uisge-beatha na h-Alba;Scots:whisky/whiskie[ˈʍɪski] orwhusk(e)y[ˈʍʌski]),[1] often simply called whisky orScotch, ismalt whisky orgrain whisky (or a blend of the two) made inScotland.
The first known written mention of Scotch whisky is in theExchequer Rolls of Scotland of 1494.[2] All Scotch whisky was originally made frommaltedbarley. Commercial distilleries began introducing whisky made fromwheat andrye in the late 18th century.[3] As of May 2024, there were 151 whiskydistilleries operating in Scotland,[4] making Scotch whisky one of the most renownedgeographical indications worldwide.[5]
All Scotch whisky must be aged immediately after distillation inoak 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, andblended Scotch whisky.[6][7]
Many Scotch whisky drinkers refer to a unit for drinking as adram.[9] The wordwhisky comes from theGaelicuisge beatha orusquebaugh 'water of life' (acalque ofMedieval Latinaqua vitae; compareaquavit).[10][11]
The earliest record ofdistillation in Scotland is in theExchequer Rolls of Scotland for 1494.[2][12]
ToFriar John Cor, by order of the King, to make aqua vitae, VIII bolls of malt.
— Exchequer Rolls of Scotland, 1 June 1494.
The Exchequer Rolls' record crown income and expenditure and the quote records eightbolls of malt given to Friar John Cor to make aqua vitae over the previous year. The termaqua vitae isLatin for "water of life" and was the general term for distilledspirits.[13] This would be enough for 1,500 bottles, which suggests that distillation was well-established by the late 15th century.[14]
The first known reference to astill for making "aquavite" in Scotland appears in theAberdeen council registers,[15] 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 (inMiddle Scots) "ane stellatour for aquavite and ros wattir'".[16]
Aqua vitae (in the form of wine or spirits) was used when making gunpowder to moisten the slurry of saltpetre, charcoal and sulphur.[17] As a drink, Scotch whisky was a favourite of KingJames IV of Scotland.[18]
Spirit production was first taxed by theParliament of Scotland from January 1644, with an excise duty of 2s 8d imposed perScots pint; instigating the illicit distilling of spirits within the country.[19] Between the 1760s and the 1830s a substantial unlicensed trade originated from theHighlands, 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. TheLowland distillers, who had no opportunity to avoid taxation, complained that untaxed Highland whisky made up more than half the market. The heavy taxation during theNapoleonic 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.[20]: 119-134
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.[20]: 119-134
In 1823,Parliament eased restrictions on licensed distilleries with theExcise 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 theCourt of Exchequer inEdinburgh for tougher sentences. Highland landowners were now happy to remove tenants who were distillers inclearances 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.[20]: 119–134
A farmer, George Smith, working under landlord theDuke of Gordon, was the first person in Scotland[21] to take out a licence for a distillery under the new act, founding theGlenlivet Distillery in 1824, to make single malt Scotch.[22] Some of the distilleries which started legal operations in the next few years includedBowmore,Strathisla,Balblair, andGlenmorangie; all remain in business today.[18]
Two events helped to increase whisky's popularity. The first was the introduction in 1831 of thecolumn 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[18] which produced whisky much more efficiently than the traditionalpot stills.[23] The column still allowed forcontinuous 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.[24] The new still dramatically increased production and the resultant whisky was less intense and smoother, making it more popular.[24] Secondly, there was a shortage of wine and brandy in France, significant by 1880, due tophylloxera, 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 blendersPattisons Ltd. came to prominence before spectacularly failing.[25] In the downturn,The Distillers Company were able to buy up other firms' assets.[26] 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.[27] ARoyal Commission on Whisky and other Potable Spirits was appointed in 1906 and reported in 1909 with a victory for the grain distillers and blenders.[28][29] The industry was further affected byWorld War I,Prohibition in the United States and later, by theGreat Depression; many of the companies closed and never re-opened.[18][28][30] Of the 159 distilleries operating in the boom years around 1900, only 15 survived to 1933.[26]
During the 1970s there was a new boom in Scotch whisky production that led to an overproduction in the early 1980s.[31] Starting in 1981 whisky distilleries slashed production by a third and kept it low for a decade. During that time many distilleries closed.Banff,Brora,Coleburn,Convalmore,Dallas Dhu,Glen Albyn,Glenesk,Glen Flagler,Glenlochy,Glen Mhor,Glenugie,Glenury,Millburn,North Port,Port Ellen andSt Magdalene were mothballed, shut down or demolished.[32][33]
Since the 2010s, Scotch whisky has entered a new phase of growth with new distilleries likeArdnahoe andBorders opening and older distilleries likeBrora,Port Ellen andRosebank reopening.[34][35]
As of 23 November 2009[update], theScotch 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 theScotch 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]
TheScotch 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.[5]
A Scotch whisky label comprises several elements that indicate aspects of production, age, bottling, and ownership. Some of these elements are regulated by the SWR,[36] and some reflect tradition and marketing.[37] The spelling of the termwhisky is often debated by journalists and consumers.Scottish,English,Welsh,Australian andCanadian whiskies usewhisky, Irish whiskies usewhiskey, while American and other styles vary in their spelling of the term.[38]
The label always features a declaration of the malt or grain whiskies used. Asingle 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.[38] The term "blended malt" signifies that single malt whisky from different distilleries is blended in the bottle.[39] TheCardhu distillery also began using the term "pure malt" for the same purpose, causing a controversy in the process over clarity in labelling[40][41]—theGlenfiddich 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.[42]
The brand name featured on the label is usually the same as the distillery name (for example, theTalisker 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 orSpeyside).[43]
Alcoholic strength is expressed on the label by Alcohol By Volume (ABV) or sometimes simply "Vol".[43] Typically, bottled whisky is between 40% and 46% ABV.[44] Whisky is considerably stronger when first emerging from the cask—normally 60–63% ABV.[43][44] Water is then added to create the desired bottling strength. If the whisky is not diluted before bottling, it can be labelled ascask strength.[44]
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.[45] Scotch whisky without an age statement may, by law, be as young as three years old.[6] 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.[46] 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.[43]
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 usedport orsherry 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.[43]
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.[47] 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.[48][49][50][51]
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".[52]
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.[53] 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 theScotch Whisky Association expressed concern for the future, particularly "the challenges posed by Brexit and by tensions in the global trading system".[54]
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 toFiona 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.[55][56]
During theCOVID-19 pandemic, exports of many food and drink products from the UK declined significantly,[57] and that included Scotch whisky. Distillers were required to close for some time and the hospitality industry worldwide experienced a major slump.[58] 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.[59] ABBC News headline on 12 February 2021 summarized the situation: "Scotch whisky exports slump to 'lowest in a decade'".[60]
A 2016 report stated that only 20% of the whisky was made by companies owned in Scotland. Distilleries owned byDiageo, a London-based company, produce 40% of all Scotch whisky, with over 24 brands, such asJohnnie Walker,J&B andVat 69. Another 20% of the product is made by distillers owned byPernod Ricard ofFrance, including brands such asBallantine's,Chivas Regal andGlenlivet . There are also 12% made by smaller distillers that are owned by foreign companies, such asCutty Sark andLabel 5 owned byLa Martiniquaise ofFrance,Dewar's andWilliam Lawson's owned byBacardi Limited ofBermuda andBenRiach whose parent is theBrown–Forman Corporation based inKentucky,United States. Nonetheless, Scotch whisky is produced according to the current regulations, as to ageing, production, and so on, ensuring that it remains Scottish.[18]
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 includeBalvenie,Glenfiddich, andGrant's.[61] Glenfiddich is the best-selling single malt Scotch in the world.[62] Roughly 14 million bottles of Glenfiddich are sold annually.[61]
Most malt distilleries sell a significant amount of whisky by the cask for blending, and sometimes to private buyers as well. Whisky from such casks is sometimes bottled as a single malt byindependent bottling firms such asDuncan Taylor, Master of Malt,[63]Gordon & MacPhail, Cadenhead's,The Scotch Malt Whisky Society,Murray McDavid,Berry Bros. & Rudd,Douglas Laing, Adelphi and others.[64] These are usually labelled with the distillery's name, but not using the distillery's trademarked logos or typefaces. An "official bottling" (or "proprietary bottling"), by comparison, is from the distillery (or its owner). Many independent bottlings are from single casks, and they may sometimes be very different from an official bottling.[64]
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.
There are two basic types of Scotch whisky, from which all blends are made:
Excluded from the definition of "single malt Scotch whisky" or "single grain Scotch whisky" is any spirit that qualifies as a blended Scotch whisky. This exclusion is to ensure that a blended Scotch whisky produced from single malt(s) and single grain(s) distilled at the same distillery does not also qualify as single malt Scotch whisky or single grain Scotch whisky. Nearly 90% of the bottles of Scotch sold per year are blended whiskies.[66]
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 ofmanufacture 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.[7] The SWR regulation also states that no additives may be used except for plain (E150A) caramel colouring.[68]
To qualify for this category the Scotch whisky must be made in one distillery, in apot still by batch distillation, using only water and malted barley.[69] As with any other Scotch whisky, the Scotch Whisky Regulations of 2009 also require single malt Scotch to be made completely and bottled in Scotland and aged for at least three years. Most are aged longer.[70][66]
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.[68] Examples include The Balvenie 12 Year DoubleWood and Laphroaig Triple Wood.
Another nuance is that Lowland Scotch malts use a triple distillation just likeIrish whiskey, breaking away from the general rule that all Scotch is double distilled.[71]
Single grain whisky is made with water and malted barley but the distillery then adds other grains or cereals,wheat,corn, orrye, 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.[68] Single grain whiskies are usually not distilled in pot stills but withcolumn stills.[72]
Blended malt whisky, formerly calledvatted malt orpure 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 malts contain only single malt whiskies from two or more distilleries.[68] 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 andMonkey 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.[73]
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.[74]
Blended Scotch whisky constitutes about 90% of the whisky produced in Scotland.[75] 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 includeBallantine'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 andWilliam Lawson's. Most Blended Scotch Whiskies are made from the produce of at least two distilleries as the majority of distilleries produce only maltor grain whiskies; however a few distilleries such asLoch Lomond produce both malt and grain whisky at the same site.
Scotland was traditionally divided into four whisky regions: Campbeltown, The Highlands, The Isle of Islay and The Lowlands.[76] Due to the large number of distilleries found there, the Speyside area became the fifth, recognised by theScotch Whisky Association (SWA) as a distinct region in 2014.[77] The whisky-producing islands other than Islay are not recognised as a distinct region by the SWA, which groups them into the Highlands region.[77]
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 onOrkney could be described asOrkney Single Malt Scotch Whisky[7] instead of as an Island whisky.
Dozens of compounds contribute to Scotch whisky flavour and aroma characteristics, includingvolatile alcoholcongeners (also calledhigher oils) formed during fermentation, such asacetaldehyde,methanol,ethyl acetate,n-propanol andisobutanol.[94] Other flavour and aroma compounds includevanillic acid,syringic acid,vanillin,syringaldehyde,furfural, phenyl ethanol andacetic acid.[94][95] One analysis established 13 distinct flavour characteristics dependent on individual compounds, including sour, sweet, grainy andfloral as majorflavour perceptions.[95]
Some distilleries use apeat fire to dry the barley for some of their products before grinding it and making the mash.[66] Peat smoke contributesphenolic compounds, such asguaiacol,[95] that give aromas similar to smoke. TheMaillard browning process of the residual sugars in themashing process, particularly through formation of 2-furanmethanol andpyrazines imparting nutty or cereal characteristics contributes to the baked bread notes in the flavour and aroma profile.[96] Maturation during multi-yearcasking[95] inoak barrels mostly previously used forbourbon 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)[97]
Refilling and fabrication or tampering of branded Scotch whiskies are types of Scotch whiskyadulteration that diminishes brand integrity, consumer confidence, and profitability in the Scotch industry.[94] Deviation from normal concentrations of major constituents, such as alcohol congeners, provides a precise, quantitative method for determining authenticity of Scotch whiskies.[94] Over 100 compounds can be detected duringcounterfeit analysis, including phenolics andterpenes which may vary in concentration by different geographic origins, the barley used in the fermentation mash, or the oak cask used during ageing.[98] Typicalhigh-throughput instruments used in counterfeit detection areliquid chromatography andmass spectrometry.[94][98]
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Et per liberacionem factam fratri Johanni Cor per perceptum compotorum rotulatoris, ut asserit, de mandato domini regis ad faciendum aquavite infra hoc compotum viij bolle brasii.
Item, to the barbour that brocht acqua vitae to the King in Dundee, by the King's command, xxxi shillings.
entry reference ARO-8-0466-02
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