Scotch Whisky 101

Question 1

Scottish Gaelic word for “Water of Life”

Answer 1

Scots Gaelic “Uisge Beatha” pronounced “Oosh-kie-Baah”
(Irish Gaelic spelling and pronunciation varies slightly)
“Uisge” (“Water”) was eventually found in Anglicized spelling as “Whisky”. “Uisge” = “Whisky”

Question 2

General requirements for Scotch to bear the name
Scotch Whisky,
per SCOTCH WHISKY REGULATIONS 2009 (SWR)

Answer 2

Must be:
- Produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) 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. Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof).

-Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres (185 US gal; 154 imp gal) for at least three years
Retaining the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation

• Containing no added substances, other than water and plain (E150A) caramel colouring
• Comprising a minimum alcoholic strength by volume of 40% (80 US proof)

Question 3

Minimum bottle strength, per SWR 2009

Answer 3

40% (80 US proof)

Question 4

Maximum strength at distillation, per SWR 2009

Answer 4

Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)

Question 5

Maturation requirements, per SWR 2009

Answer 5

Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres (185 US gal; 154 imp gal) for at least three years
Retaining the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation

Question 6

Allowed substances in production process; SWR 2009

Answer 6

• Water and malted barley (to which only whole grains of other cereals may be added) 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.
• Containing no added substances, other than water and plain (E150A) caramel colouring