Scotch whisky is a malt or grain whisky made in Scotland under strict regulations that govern its ingredients, production, and aging. By law, it must be distilled in Scotland, aged for at least three years in oak barrels, and bottled at no less than 80 proof (40% ABV). Its distinct character comes from the use of malted barley, unique Scottish climate, and often the presence of peat smoke, which imparts an earthy, smoky flavor to certain styles.
Scotch is divided into categories: Single Malt (made from 100% malted barley at one distillery), Single Grain, Blended Malt, Blended Grain, and Blended Scotch (a mix of malt and grain whiskies). Each style offers a different balance of flavor, complexity, and approachability. Single malt Scotch is known for its depth and regional variation, with Highland, Islay, Lowland, Campbeltown, and Speyside each having distinct profiles—from delicate and floral to intensely smoky.
Production begins with malting barley, which may be dried over peat fires for a smoky aroma. The malt is mashed with hot water, fermented, and distilled—typically twice—in copper pot stills. The spirit is then aged in oak casks, often ex-bourbon barrels or sherry butts, which add layers of flavor over time. The cool, damp Scottish climate slows maturation, creating smooth and nuanced whiskies.
Scotch is typically bottled at 80–100 proof (40–50% ABV), though cask-strength editions can exceed 110 proof. Enjoyed neat, with a splash of water, or on the rocks, Scotch remains one of the most respected spirits in the world, prized for its craftsmanship, heritage, and vast range of flavors.