Did You Know Whisky Can't Just Be Called Whisky? (Part 1 of 2)

Tuesday, 12 August 2025 at 20:30Scotch Whisky Association

It's Tuesday - time for another edition of our regular feature, Did You Know? This time, we're delving into the world of whisky regulations. Did you know that whisky must meet a slew of conditions before it can rightfully bear the name whisky?

Making whisky isn't a small feat. To be able to call your spirit whisky (or whiskey), each country and type requires specific conditions to be met, many of which are cemented by law. Below, you'll find the legal requirements for each region.

Scottish Whisky (Scotch Whisky Regulations 2009)

A spirit can only be labelled as Scottish whisky or Scotch if:

It's distilled at a distillery in Scotland using water and malted barley (with only whole grains of other cereals permitted as additions) processed into a mash within the distillery itself.
It’s been converted into a fermentable substrate using only the enzymes naturally present in the grains, then fermented with the addition of yeast.
The final distillate contains a maximum of 94.8% alcohol, produced in a manner that retains the flavour and aroma of the original product.
It's aged in oak barrels, holding a maximum of 700 liters.
It's matured for at least three years in a bonded warehouse or other permitted location under the observance of customs/excise authorities.
It maintains flavour, aroma, and color derived from its ingredients, production method, and maturation.
Nothing other than water or caramel coloring (E150a) is added.
Lastly, it must have an alcohol content minimum of 40%.

Scottish Single Malt

Next, let's look at Scottish single malt whisky. It's considered a single malt if it meets the above conditions and is distilled in one or more batches at a single distillery by:

Using water and malted barley with no other grains added.
Made in pot stills.

Single Grain

And what about single grain whisky? Scottish single grain whisky can be referred to as such if it's distilled in a single distillery and is neither a single malt nor blended malt. It doesn't need to be made from a single grain but must come from one distillery.

European and Irish Regulations

European and Irish regulations for whisky production have slight variations. Naturally, European whisky must be distilled in Europe and Irish whiskey in Ireland. Otherwise, they adhere to the same alcohol content, production methods, and minimum ageing criteria of three years.

This three-year rule was only implemented in 1916. The Immature Spirits Act was amended then, stipulating a three-year maturation period for a spirit to be called whisky. Prior to 1916, the minimal maturation period was two years.

In Ireland, they also have something known as Pot Still Whiskey. Its production process is almost identical to that of Scottish single malt, but Irish law specifies a minimum of 30% unmalted barley, 30% malted barley, and a maximum of 5% of other grains.

Rest of the World

And what about whisky made elsewhere? There are, of course, many excellent whiskies made across the globe. Producers, such as those in the United States, India, and Japan, also excel in whisky production. We will explore more on this in a future ‘Did You Know?’