A whisky has to fulfill the following requirements in order to use the designation Scotch Whisky:

• the distillation took place in a distillery in Scotland and malted barely was used (the addition of other types of grain is allowed),
• the barely was mashed, fermented with yeast and distilled to a maximum of 94,8% ABV,
• the resulting raw whisky was matured in Scotland in oak casks with a holding capacity of not more than 700 liters for a period of at least three years,
• after the maturation it got bottled with at least 40% ABV.
• water and caramel color are the only allowed additions.