Can Scotch whisky be made only in Scotland?

Yes is the answer. Many other products which were originally manufactured only in a particular locality have lost their geographical significance and can now be manufactured anywhere. The word ‘Scotch’, however, as applied to whisky, has retained its geographical significance. This is widely recognised in law throughout the world. Thus, whisky may be described as Scotch whisky only if it has been wholly distilled and matured in Scotland for a minimum of 3 years.

If you could duplicate exactly a Scotch whisky distillery in, say, Brazil or Spain, could you produce Scotch?

No. For the reason given in the preceding answer, whisky can be called ‘Scotch’ only if it is distilled and matured in Scotland. Whisky produced in Brazil is ‘Brazilian Whisky’ or in Spain ‘Spanish Whisky’. Attempts have been made to copy the unique flavour of Scotch Whiskies in many parts of the world, but with no success whatsoever.

The name Angel's Share was given to the whisky which each year evaporates from the barrels stored in warehouses. On average this works out at approx. 2% of the barrel's contents per annum, of which most of it is.
Alcohol by Volume is also known as abv. Abv is the alcohol strength of the whisky measured as a percentage part in relation to the liquid as a whole. 40% abv is equal to 40% alcohol and 60% water, congeners etc.The word alcohol is derived from Arabic
As stated on the label applied to the youngest whisky in the bottle.(If vatted or blended)
By law a Scotch or Irish whisky must be at least 3 years old.
The age refers to the youngest whisky - if it is a single pure malt the age refers to the years the whisky has been maturing in the cask. A whisky do not mature in a bottle.

Dram also known as a Scottish term for a small glass of whisky (A Dram).


12 Years is a very common age for Whisky to mature in order to obtain the best taste.
Some may be better even younger or older - but in average 12 years fits most types of malt whisky.


Spirit obtained from the distillation of a mash of cereals at a strength lower than 94.8% normaly matured for a minimum of 3 years in an oak cask whose capacity should not exceed 700 litre and bottled at a strength of not less than 40% abv

Derives from the gaelic word "cuach" a drinking bowl (tureen).
An ancient two-handled Celtic drinking vessel which now is synonymous with whisky.

Compustible dark brown sometimes black fuel made from compressed vegatable matter but soft enough to be cut from bogs. Producers pungent smoke known as peat-reek which is sometimes used in the malting of barley especially on the Scottish island of Islay. Water used indistilaltion that has run over peat will also pick up certain peaty character traints.


Officer form H.M. Customs and Excise who's in charge of the controlling conformity of operations run by spirit manufacturers, distillers and of the payment of relevant duty taxes.


Distillation is the simple precess of extractiong alcohol from a fluid substance by the application of heat. Because alcohol vaporizes quicker than water, it can be collected during condensation.



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© Crann Tara 2006