Whisky Info
The History of Whisky
There are rules which make whisky whisky and they are very different in most countries. In 2009 the Scotch Whisky Regulations 2009 were formed and this regulated the production of whisky in the United Kingdom. It also regulated the labelling and packaging for the first time these are the main guidlines in production
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Must be produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
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Processed at that distillery into a mash
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Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
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Fermented at that distillery only by adding yeast
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Distilled at an alcoholic strength by volume of less than 94.8%
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Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres for at least three years
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Retaining the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation
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Containing no added substances, other than water and plain (E150A) which is caramel colouring
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Comprising a minimum alcoholic strength by volume of 40%
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