What Makes Scotch "Scotch"?

Scotch Whisky has steadily grown in popularity, causing an expansion in the number of types of the spirit offered to U.S. drinkers at consistently higher prices. But most consumers know far less about the differences between Scotch and other whiskies than they do about the different varieties of wine or beer. Although they may feign expertise by ordering "single malt" instead of a blend, all but a relative handful of dedicated enthusiasts would be hard-pressed to describe what makes the drink "single malt" or even what makes it Scotch.

Choosing a quality bottle requires a basic knowledge of what makes it Scotch and how the liquor is produced. Whisky begins by malting a cereal grain, which is a complicated process of allowing the seed to begin germination under controlled conditions. Malting modifies the starches and enzymes in the grain to promote its fermentation. The malted grain is ground and mixed with hot water, becoming a mash. The grain enzymes convert the starches into simple sugars. By separating it from the grain, the liquid (called a "wort") carries the sugar into a boil pot. After boiling the wort is cooled and yeast is added which converts the sugars into alcohol. Up to this point the process is very similar to brewing beer. This liquid is then distilled, concentrating the alcohol as water evaporates. The resulting whisky is then aged, usually in wooden casks.

The United Kingdom defines "Scotch" whisky by law. The Scotch Whisky Act 1988 requires Scotch to be made from malted barley and, if other grains are used, they must be whole (not malted). The mash, fermentation, distillation and maturation of the whisky must all occur in Scotland, making it impossible to produce the whisky in the U.S. Scotch must be matured in an oak cask no larger than 700 litres for at least 3 years. The final product must have an alcohol content of at least 40% by volume (80 proof), although 43% is the norm.

Ironically, the step that gives Scotch its distinctive flavor is not one of the legal requirements for its production. During malting, peat is smoldered under the barley. Peat is a sod of decaying grasses cultivated from the Scottish moors. The smoke permeates the malt and imparts that flavor to the finished whisky. Although peat material can be found in other parts of the world it would not likely have the same characteristics found in the Scottish sod.

Scotch can be categorized in many different ways, but the most commonly known expression is "single malt." Many people incorrectly believe "single malt" has been produced from one type of malt. The term only means that the whisky was produced at a single distillery in a copper pot still. Accordingly, a single malt Scotch can still be a blend of several different distillations as long as they were all done at the same distillery.

The geographic area of production and maturation has a pronounced effect on the flavor and nose of Scotch. Five areas, or "appellations," are generally recognized: Speyside, Highland, Lowland, Campbeltown and Islay. For example, Islay malts boast strong, smoky characters, while Highland whisky is lighter and cleaner. Speyside Scotch often has a saltiness from its proximity to the sea.

Knowing the basics of Scotch makes it far easier to choose a whisky that fits your palate and to avoid paying a hefty premium for a single malt when a blend of whiskies from different distilleries may be superior.

Sources:

http://www.discus.org/pdf/SpiritsCategoryTables.pdf

http://www.tastings.com/spirits/scotch.html

Murray, Whisky Bible