Scotch Whisky

Scotch Whisky
"Here's to them that lo'es us, or lends us a lift!" -Scottish Toast

Home History Single Malt Pure Pot Still Single Grain Blends Poteen Scotch Whisky Canadian Whiskey American Bourbon Irish Whiskey Reviews	"I should never have switched from Scotch to Martinis." -Humphrey Bogart There are two types of stills in use for the distillation: the pot still (for single malts) and the Coffey still (for grain whisky). All Scotch malt whisky distilleries distil their product twice except for the Auchentoshan distillery, which retains the Lowlands tradition of triple distillation, similar to the Irish tradition of triple distilling all Irish Whiskey. Scotland, rugged in it's terrain is home to hundreds of small Scotch Whisky distilleries, Most of which providing tours and classes on all their products and history	Scotch whisky is whisky made in Scotland. In Britain, the term whisky is usually taken to mean Scotch unless otherwise specified. In the US, it is often referred to as "Scotch". Scotch whisky is divided into four distinct categories: single malt, vatted malt (also called "pure malt"), blended and single grain. To be called Scotch whisky the spirit must conform to the standards of the Scotch Whisky Order of 1990,which clarified the Scotch Whisky Act of 1988,and mandates that the spirit: Must be distilled at a Scottish distillery from water and malted barley, to which only other whole grains may be added, have been processed at that distillery into a mash, converted to a fermentable substrate only by endogenous enzyme systems, and fermented only by the addition of yeast, Must be distilled to an alcoholic strength of less than 94.8% by volume so that it retains the flavor of the raw materials used in its production, Must be matured in Scotland in oak casks for no less than three years, Must not contain any added substance other than water and caramel coloring, and May not be bottled at less than 40% alcohol by volume, or 80 proof.

		Malt whisky is a signature of Scotch Whisky, it begins when the barley is malted—by steeping the barley in water, and then allowing it to get to begin to sprout. Malting releases enzymes that break down starches in the grain and help convert them into sugars. When the desired state of germination is reached the malted barley is dried using smoke. Many (but not all) distillers add peat to the fire to give an earthy, peaty flavour to the spirit. This is one clear general distinction between Irish Whiskeys and Scotch Whiskys. Althought some Irish Whiskeys and even a few American Whiskey use peat fire as an intentional flavor, this a sign of Scotch Whisky. Peat is a young coal, dug from the earth, dried and burnt for warmth and energy. It's smoke also lends a flavor to Scotch Whisky

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