Scotches

Scotch whisky, or Scotch, is whisky produced in Scotland under legal standards that govern its ingredients, production, and aging. By law it must be made at a distillery in Scotland from water and malted barley (and may include other grains in some styles) and aged in oak casks in Scotland for a minimum of three years. Distillation typically occurs in copper pot stills, and the resulting spirit is usually diluted with water before bottling. The regulations also cap distillation strength at 94.8% ABV.

Common categories define how the distillery's whiskies are blended or separated. Single malt Scotch whisky comes from one distillery and must be produced from malted barley. Single grain Scotch whisky is produced at one distillery using other grains or a mix of grains. Blended Scotch whisky combines malt and grain whiskies from two or more distilleries. There are also terms such as blended malt (or vatted malt) for blends of malt whiskies with no grain component.

Geography influences flavor. Main whisky regions include Speyside, Highlands, Islay, Lowlands, and Campbeltown; the Islands are often treated as a broader geographic designation. Speyside whiskies tend to be fruity and light, Islay malts are frequently peaty and maritime, and Campbeltown characters can be robust and salty. Highland and Lowland styles vary widely. Aging in different cask types (ex-bourbon, sherry, or other wines) and longer maturation contribute color and nuance.