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Wine Details
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Varietal Definition
Scotch Whiskey:
To be called Scotch whisky the spirit must conform to the standards of the Scotch Whisky Order of 1990. It 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. It must be distilled to an alcoholic strength of less than 94.8%[3] by volume so that it retains the flavour of the raw materials used in its production. It must be matured in Scotland in oak casks for no less than three years and a day. It must not contain any added substance other than water and caramel colouring, and it may not be bottled at less than 40% alcohol by volume.
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