Scotch

Scotch whisky, commonly referred to as Scotch, is whisky distilled in Scotland and matured there in oak casks for a minimum of three years. The designation is legally protected; to be labeled as Scotch, a spirit must be produced in Scotland and meet defined standards for ingredients, distillation, and aging under UK and international regulations.

Most Scotch is produced from either malted barley (malt whisky) or a mixture of malted barley and other grains (grain whisky). Distillation is typically carried out in copper pot stills, with the resulting spirit usually aged in oak casks before bottling. The choice of cask, length of aging, and maturation environment influence flavor and character.

Scotch is commonly categorized as single malt Scotch Whisky, which comes from a single distillery and is made only from malted barley, or blended Scotch Whisky, which combines malt and grain whiskies from two or more distilleries. There are also grain Scotches, and blended malt or vatted malts (a blend of malts from different distilleries).

Geographically, Scotland is divided into whisky-producing regions that inform style: Highlands, Speyside, Islay, Lowlands, and Campbeltown, with island distilleries often grouped with the Islands. Regional differences include peat influence (notably Islay), sweetness and fruit character (Speyside), and maritime or lighter profiles (Lowlands).

Flavors range from light and floral to rich, smoky, and peaty. Common maturation practices include aging in ex-bourbon, sherry, or other oak casks. Scotch is a major global export and a central part of Scotland's culinary and cultural heritage.