Scotch whisky
Scotch whisky, often simply called whisky or Scotch, is malt whisky or grain whisky 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 All Scotch whisky was originally made from malted barley.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 oak barrels 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 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, single grain Scotch whisky, blended malt Scotch whisky, blended grain Scotch whisky, and blended Scotch whisky.
Many Scotch whisky drinkers refer to a unit for drinking as a dram. The word whisky comes from the Gaelic uisge beatha or usquebaugh 'water of life'.
History
The earliest record of distillation in Scotland is in the Exchequer Rolls of Scotland for 1494.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 spirits. 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 still 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 "ane stellatour for aquavite and ros wattir'".
Aqua vitae 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 Scots pint; 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. 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, 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 pot stills. 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, Brora, 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, Port Ellen and Rosebank reopening.
Regulations and labelling
Legal definition
, the Scotch Whisky Regulations 2009 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:
- Is produced at a distillery in Scotland from water and malted barley all of which have been:
- * Processed at that distillery into a mash
- * Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
- * Fermented at that distillery only by adding yeast
- Has been distilled at an alcoholic strength by volume of less than 94.8%
- Is wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding for at least three years
- Retains the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation
- Contains no added substances, other than water and plain caramel colouring
- Has a minimum alcoholic strength by volume of 40%
Labelling
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, and some reflect tradition and marketing. The spelling of the term whisky is often debated by journalists and consumers. Scottish, English, Welsh, Australian and Canadian whiskies use whisky, Irish whiskies use whiskey, while American and other styles vary in their spelling of the term.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. 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.
Alcoholic strength is expressed on the label by Alcohol By Volume 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 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.