How is scotch different from whiskey?

The principles of making whiskey are similar in all countries of the world. The drink is obtained by distillation of grain mash with further aging of the distillate in oak barrels. Whiskey is usually distinguished by the type of raw material and the country of origin, so there is often confusion in terms. Next, we will figure out what are the differences between scotch and whiskey.

raw material for whiskey

Historically, whiskey has been made using raw materials that grow well in the local climate and are readily available. Therefore, in the United States, corn whiskey, which is called bourbon, has become widespread. In Canada, rye gave rich harvests, so rye whiskey is popular in this country.

Scotch is whiskey that is produced exclusively in Scotland. Traditionally, the distillate is distilled from malted barley. Previously, grains were germinated directly on the floors of the distillery, now the vast majority of plants have abandoned the independent preparation of barley and purchase malt from large suppliers. Classic scotch is made from grains fumigated with peat smoke and aged for at least three years in barrels where bourbon has previously matured. Whiskey produced in other regions of the United Kingdom, such as Ireland, cannot be called scotch.

Distillate for American whiskey is distilled from wort, which is 51% or more corn. It is not forbidden to use other raw materials – manufacturers can add wheat, barley or rye to the grain mixture. Bourbon is aged in new white oak barrels, which are fired from the inside. During maturation, charred wood brings slightly smoky notes to the taste of the drink. By standards, only whiskey made in the United States can be called bourbon. The most famous producers of American whiskey are based in Kentucky and produce drinks with a characteristic slightly sweet taste.

Rye whiskey is considered to be Canadian whiskey, but it is also popular in the United States. American growers use a standard that wort grain mix must contain at least 51% rye. Corn and malted barley are often added as additional components to the wort. Alcohol is poured into charred barrels and aged for at least two years. The classic rye whiskey has a spicy, fruity flavor that comes from the rye.

Features of the production of adhesive tape

From a legal point of view, the most stringent requirements are imposed on adhesive tape. The latest changes to the standards for its production were made in 2009, and the rules govern not only the technology, but also the labeling and packaging of Scotch whiskey. The adjustments were due to increased demand for distillates from local distilleries, as a result, distilleries outside the country received the right to label “Scotch whiskey”. A prerequisite is that all distillates must be produced in distilleries in Scotland.

The Scotch Whiskey Regulations (SWR) document of 2009 establishes the following requirements for the production of scotch:

• the distillery must be located in Scotland;
• the wort is brewed from malted barley, to which it is permissible to add whole grains;
• mash is made at the place of distillation of alcohols;
• the must is fermented only with the addition of yeast;
• the strength of alcohols is a maximum of 94,8%;
• exposure takes place in oak barrels with a capacity of not more than 700 liters;
• Whiskey matures in warehouses in Scotland for at least three years.

Alcohol can be diluted with clean water; food colorings and preservatives should not be added to the finished drink. Bottles are labeled according to special rules – the label indicates the manufacturer of alcohol, age, and place of bottling. It is acceptable to add information about other nuances of production, including filtration features or maturation methods, as many producers experiment with barrels and age distillate in sherry, port and even cognac containers. Classic scotch must retain the color, aroma and flavor of the malt.

The difference between scotch and whiskey is not only in the raw materials and the place of production. During the maturation process in used casks, Scotch distillates acquire a smoother and richer taste. American whiskey has a minimum age of two years, and good scotch can age over ten years. Old wood brings maturity, pronounced tannin notes to drinks and gives the whiskey a more intense aroma. Bourbon is aged in new barrels, so its bouquet is not so multifaceted, and the taste is softer.

Differences in the culture of drinking scotch and whiskey

Differences in taste influenced the traditions of drinking the drink. You can appreciate the taste of aged scotch only when tasting the drink solo. The taste palette can be different: with smoky peat shades, hints of prunes, creamy toffee or nuts.

American culture involves drinking bourbon with ice and soda, as well as mixing the drink in a variety of cocktails. However, the rules apply only to young varieties, it is customary to drink aged corn whiskey in its pure form, and snack on sweets or fruits.