The Law for Scotch

The Scotch Whisky Regulations 2009 define “Scotch Whisky” in UK law.
Under the legislation, “Scotch Whisky” means whisky that has been:

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:
Processed at that distillery into a mash .
Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
Fermented at that distillery only by the addition of yeast
Distilled at an alcoholic strength by volume of less than 94.8%
Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres for at least three years
Retains the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation
Has no added substances, other than water and plain (E150A) caramel colouring
Has a minimum alcoholic strength by volume of 40%

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