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01-20-2011, 08:24 PM
#21
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Originally Posted by berlinablackie,Jan 20 2011, 05:58 PM
Yamazaki. Japanese single malt scotch. So smooth.
02-07-2011, 03:10 PM
#22
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OK, status update on the best bourbon quest: After Maker's Mark, Gentleman's Jack, and Knob Creek, my fav so far is the Labrot & Graham Woodford Reserve...had it on the rocks tonight along with a CBC Nut Brown Ale
Pay the membership fee Mr. Guest 
02-07-2011, 07:34 PM
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Originally Posted by whiteflash,Feb 7 2011, 07:21 PM
To be (legally) called Scotch, it must be distilled in Scotland.
If it's produced in Japan it may be a single malt whisky (or whiskey), but it isn't Scotch.
02-07-2011, 08:55 PM
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02-08-2011, 07:52 AM
#30
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Originally Posted by magician,Feb 7 2011, 11:34 PM
Serious.
To be (legally) called Scotch, it must be distilled in Scotland.
If it's produced in Japan it may be a single malt whisky (or whiskey), but it isn't Scotch.
To be (legally) called Scotch, it must be distilled in Scotland.
If it's produced in Japan it may be a single malt whisky (or whiskey), but it isn't Scotch.
Legal definition
The Scotch Whisky Regulations 2009 (SWR) came into force on 23 November 2009 (subject to certain transitional provisions).[1][2] They replaced the Scotch Whisky Act 1988 and the Scotch Whisky Order 1990.
Whereas the previous legislation had only governed the way in which Scotch Whisky must be produced, the SWR also set out rules on how Scotch Whiskies must be labelled, packaged and advertised. It will also be illegal as from 23 November 2012 for Single Malt Scotch Whisky (this does not include blends) to be exported from Scotland other than in a bottle labelled for retail sale.
The Scotch Whisky Regulations 2009 define Scotch Whisky in UK law.
Under the legislation, Scotch Whisky means whisky:
which has been produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
processed at that distillery into a mash;
converted at that distillery to a fermentable substrate only by endogenous enzyme systems; and
fermented at that distillery only by the addition of yeast;
which has been distilled at an alcoholic strength by volume of less than 94.8%;
which has been wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres, the period of that maturation being not less than three years;
which retains the colour, aroma and taste derived from the raw materials used in, and the method of, its production and maturation;
which has no added substances other than water and plain (E150A) caramel colouring;
which has a minimum alcoholic strength by volume of 40%.
The Scotch Whisky Regulations 2009 (SWR) came into force on 23 November 2009 (subject to certain transitional provisions).[1][2] They replaced the Scotch Whisky Act 1988 and the Scotch Whisky Order 1990.
Whereas the previous legislation had only governed the way in which Scotch Whisky must be produced, the SWR also set out rules on how Scotch Whiskies must be labelled, packaged and advertised. It will also be illegal as from 23 November 2012 for Single Malt Scotch Whisky (this does not include blends) to be exported from Scotland other than in a bottle labelled for retail sale.
The Scotch Whisky Regulations 2009 define Scotch Whisky in UK law.
Under the legislation, Scotch Whisky means whisky:
which has been produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
processed at that distillery into a mash;
converted at that distillery to a fermentable substrate only by endogenous enzyme systems; and
fermented at that distillery only by the addition of yeast;
which has been distilled at an alcoholic strength by volume of less than 94.8%;
which has been wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres, the period of that maturation being not less than three years;
which retains the colour, aroma and taste derived from the raw materials used in, and the method of, its production and maturation;
which has no added substances other than water and plain (E150A) caramel colouring;
which has a minimum alcoholic strength by volume of 40%.