Scotch Whisky

Water of Life= Uisge Beatha = Whisky

„Scotch Whisky“ — Only such a distillate may be called „Scotch Whisky“ that has been produced in a Scotch distillery, has a minimum 40 percent by volume of alcohol, and has matured for at least three years in oak casks bonded in Scotland. In general, the spirit is maturated for eight to twelve years, but especially for Malt Whisky, maturation times of 15, 20, 25, 30, or 50 years are not unusual either. The whisky may extract its colour, aroma, and flavour only from the basic material that has been used in production and maturation. Nothing more than water and caramel (E 150 for colouring) may be added.

„Malt Whisky“ – This is whisky that has been distilled from malted barley. However, whisky may also be distilled from other crops. In such a case, we talk of:

„Grain Whisky“ — When creating this whisky, crops like rye, maize, or others are allowed to be used besides malted barley. This whisky is almost flavourless and has a characteristic that led to the replacement of Malt Whisky: It is very well suitable for “blending”.

„Blended Whisky“ — This is the result of blending Malt and Grain Whiskies. Within a blend, the Malt Whiskies (about 30-40 %) are responsible for the flavour or character. More than 90 % of Scotland’s Malt Whisky production is used for creating Blended Whiskies. Another distinction between Malt and Grain Whisky is the distillation process. The first is distilled in stills called “pot stills”. In the process, the still has to be refilled for every new “run”. The latter can be distilled in a continuous process. The stills do not have to be refilled and heated up again. This process is called Patent or Coffey Distillation