Whisky knowledge

What Scotch is

Scotch whisky holds a protected place in law. It must be made in Scotland from water, cereals and yeast, and matured in oak casks in Scotland for at least three years. Nothing else is allowed but water and a small amount of caramel for colour.

Scotch is often spoken of as malt or single malt, but in truth:
Scotch means blended Scotch.

It is the whisky most people drink around the world — a marriage of single malt and single grain, designed to be consistent in character and steady in quality.

Single malts sit alongside this as distinct expressions from individual distilleries. They are important in their own right, but blended Scotch remains the heart of the industry.

How Scotch is made

Every Scotch whisky, whether malt or grain, follows the same basic path:

1. Malting and milling – Barley is soaked, allowed to sprout, then dried in a kiln. It is ground into grist.
2. Mashing – Hot water is added to the grist to draw out sugars, producing a sweet liquid called wort.
3. Fermentation – Yeast is added. Over a few days the yeast turns sugar into alcohol, creating a kind of strong beer.
4. Distillation – Malt whisky is distilled in copper pot stills, usually twice. Grain whisky is distilled in continuous stills for a lighter spirit.
5. Maturation – The new spirit is filled into oak casks and matured in Scotland for at least three years, often much longer. In cask, colour, aroma and flavour develop.
6. Blending and bottling – Matured whiskies are selected, blended to the desired style and strength, adjusted with water, and bottled at a minimum of 40% alcohol by volume.

The five Scotch regions

For Scotch whisky, law and industry practice recognise five main regions: Highlands, Lowlands, Speyside, Islay and Campbeltown. Each has its own mix of distilleries and house styles, shaped by water, climate, landscape and local habits.

• Highlands – The largest region by area. Styles range from lighter, floral malts to coastal whiskies with more salt, smoke or spice.
• Lowlands – Generally lighter, softer whiskies. Often grassy, malty and gentle, and a good place to start for new drinkers.
• Speyside – The most densely populated whisky region. Often fruity and honeyed, with apples, pears and malt sweetness, and many whiskies matured in sherry casks.
• Islay – A small island with a strong character. Many distilleries use heavily peated malt, giving smoky, coastal whiskies with seaweed, tar and iodine notes.
• Campbeltown – Once home to many distilleries, now a small but distinct region. Whiskies can be robust, sometimes oily or maritime, with a mix of fruit, spice and smoke.

These are broad guides, not strict rules, but they help people navigate the variety within Scotch.

Scotch whisky categories

By law there are five Scotch whisky categories:

• Single Malt Scotch Whisky – Made at one distillery, from malted barley only, in pot stills.
• Single Grain Scotch Whisky – Made at one distillery, from malted barley plus other grains, in continuous stills.
• Blended Scotch Whisky – A blend of one or more Single Malts with one or more Single Grains. This is the main style people drink worldwide.
• Blended Malt Scotch Whisky – A blend of two or more Single Malts from different distilleries, with no grain whisky.
• Blended Grain Scotch Whisky – A blend of two or more Single Grains from different distilleries.

Most brands on shop shelves are Blended Scotch, built for consistency and value over many years.

Tasting Scotch

There is no single “correct” way to taste Scotch, but a simple approach helps:

1. Look – Hold the glass up to the light. Note the colour, which comes from the cask, not from the distillation.
2. Nose – Smell gently with your mouth slightly open. Take short sniffs rather than one big breath.
3. Taste – Sip, hold the whisky in the mouth and let it coat the tongue before swallowing.
4. Add water if you wish – A little still water can open up the aroma and soften the alcohol. There is no rule; add as much or as little as suits you.
5. Think about the finish – Notice how long the flavour lingers and how it changes.

The aim is not to find fancy words, but simply to notice what you like.

Glassware

Good glassware makes tasting easier but does not have to be complicated.

• For tastings, a tulip-shaped glass (such as a Glencairn glass) helps concentrate the aroma.
• For long drinks and highballs, a tall straight glass works well.
• A simple tumbler is still a perfectly good way to enjoy Scotch at home.

We work closely with specialist glassmakers such as Glencairn Crystal on prestige bottlings and bespoke glassware for clients.

Scotch in law – essentials

A few key points from the Scotch Whisky Regulations and related rules:

• Scotch whisky must be distilled and matured in Scotland for at least three years in oak casks.
• It must be bottled at a minimum of 40% alcohol by volume.
• Only water and plain caramel colouring may be added.
• Labels must clearly state the category (for example, “Blended Scotch Whisky” or “Single Malt Scotch Whisky”) and any age statement must reflect the youngest whisky in the bottle.
• The word “Scotch” is protected and may only be used for whisky that meets these standards.

These rules protect Scotch’s reputation and help consumers know what they are buying.