The key distinction lies in geographical origin and production methods. Scotch is a type of whisky, but not all whisky is Scotch. Scotch must be produced in Scotland, adhering to specific regulations regarding ingredients, distillation, and maturation. For instance, it must be made primarily from malted barley (though grain whisky can include other cereals) and aged in oak barrels for at least three years.
The strict regulations surrounding Scotch whisky production contribute to its unique character and perceived quality. These regulations ensure a certain level of consistency and craftsmanship, protecting the reputation of the spirit. Historically, these rules developed to safeguard the integrity of Scotch as a product and to differentiate it from whiskies produced elsewhere. The benefits include consumer confidence and the preservation of traditional techniques.
