36 | A bluffer’s guide to...
A BLUFFER ’S GUIDE TO.Whisky . Written by: Federica Stefani
regulations around the world
Whether you believe that rules surrounding whisky production are essential to quality control or a barrier to creativity, Scotland isn’t the only country to lay down the law on what is – and isn’t – whisk(e)y
T
he last few decades have seen a surge in the whisky
SCOTLAND
industry worldwide, with a growing demand that has led to
The rules for Scotch
a steep increase in new distillers, producers and retailers.
whisky production are
In order to protect and safeguard the status and quality of the
among the strictest
local liquid sunshine, the main producing countries and industry
around, and if on one
groups have set out standards to regulate the markets at home
side they are essential
and globally. These rules have been in place for some time in the
to protect the name of Scotch, some distillers are
USA and Canada, whereas in other countries like Japan and New
calling for more freedom to enable them to set aside old
Zealand they have been introduced relatively recently. Meanwhile,
stereotypes that give the Scotch whisky industry the
many more countries in which whisky is a new industry are yet to
reputation of being antiquated and slow-moving.
introduce rules and regulations. There is also a continual debate raging on whether stricter
According to the Scotch Whisky Regulations 2009 – which are part of UK law – Scotch has to be:
rules (such as the ones we have in Scotland) are beneficial to the
made in Scotland from only cereals, water and yeast;
industry, or a limitation on those willing to experiment.
matured for a minimum of 3 years in oak casks; bottled
So let’s have a look at some of these standards...
at a minimum strength of 40% ABV and distilled below 94.8% ABV so that it retains the flavour and aroma derived from its raw materials. No flavouring or sweetening is permitted (but the use of plain caramel colouring is allowed in very limited quantities). In 2019 the Scotch Whisky Association expanded the range of casks allowed to mature whisky, bringing it more in line with industry trends: these now include oak casks that have previously been used to age wine, beer, ale and spirits. The amendment excludes casks from anything ‘produced from, or made with’ stone fruits and spirits which are not matured as part of their traditional production process (such as cider and gin). The final product must also keep the traditional colour, taste and aroma characteristics of Scotch whisky.
036-038_cs12.indd 36
07/12/2021 15:31:24
