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World famous Scotch Whisky has been granted with the Geographical Indication (GI) registration in India. This is the fourth product from across the border to be given GI registration in India. The other three foreign products which are already registered are Pervian Pisco from Peru, Champagne from France and Napa Valley wine from USA.
Scotch Whisky is whisky produced in Scotland. It has been produced in Scotland for more than 500 years and has been exported from Scotland for around 200 years. It is believed that Christian missionaries first introduced whisky distillation to Scotland during the fourth and fifth centuries AD but the first written record relates to Friar John Cor, a Scottish monk, purchasing malt sufficient to make 1500 bottles of whisky in 1494. The term “whisky” is derived originally from the words in the Gaelic language “Uisge Beatha” or “Usquebaugh”. Gaelic is the traditional language spoken in the Highlands of Scotland. The Gaelic description first evolved into “Uiskie” and then “Whisky”.
Scotch Whisky is produced according to strictly well defined traditional methods. Scotch Malt Whisky is made from three natural raw materials, namely malted barley, water and yeast. A unique combination of natural and human factors contributes to its quality and character.
Scotch Malt Whiskies are divided into five groups according to the geographical location in Scotland of the distilleries in which they were made, namely: -Highland Scotch Malt Whiskies, Lowland Scotch Malt Whiskies, Speyside Scotch Malt Whiskies, Islay Scotch Malt Whiskies, and Campbeltown Scotch Malt Whiskies.
It is very interesting to know that the method of production for Scotch Whisky is laid down in UK legislation. The laws applying in more than 50 countries worldwide recognize Scotch Whisky as being whisky produced in Scotland.
According to the Scotch Whisky Regulations 2009, “Scotch Whisky” means whisky:
• which has been produced at a distillery in Scotland from water and malted barley and sometimes whole grains of other cereals;
• which has been distilled at an alcoholic strength of less than 94.8% alcohol by volume so the spirit has an aroma and taste of the raw materials used;
• which has been matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres for at least three years;
• which retains the colour, aroma and taste derived from the raw materials used in, and the method of, its production and maturation;
• to which no substance other than water and spirit caramel has been added;
• which has a minimum alcoholic strength for sale of 40% alcohol by volume.
The application for GI was filed by the Scotch Whisky Association, Scotland. It has been registered under class 33 of the Geographical Indications Act, 1999.
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