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Scotch whisky:
Scotch whisky is made in Scotland from cereals, yeast and water only. There are two types of Scotch whisky; malt whisky and grain whisky. Scotch malt whisky is fermented from malted barley and the resulting alcohol concentrated in a batch distillation in copper pot stills. Scotch grain whisky is fermented from a mash containing other non-malted cooked cereals (such as barley, wheat or maize) and a smaller proportion of malted barley. The resulting alcohol is concentrated in a continuous distillation process; the most common design is known as the Coffey or Patent still. Both Scotch malt and grain new-make spirits are then reduced with water to approximately 65–70 per cent vol. alcoholic strength, and are matured in oak casks for at least three years. At the end of maturation the whisky is either blended or taken as a single distillery product, and is reduced further with water for bottling at a minimum 40 per cent vol. alcoholic strength.
Scotch whisky is defined in UK law in the Scotch Whisky Order 1990, made under the Scotch Whisky Act 1988. It is also defined in the related European Union Regulation 1576/89 (EEC, 1989), which defines all spirit drinks made in member states. Both the UK and EU laws define the process and not analytical parameters
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