Often imitated (never successfully) by producers in other lands, Scotch whisky is inseparably wedded to the Highlands and Lowlands of its native heath. It is compounded of elements indigenous to Scotland: crystal-clear water obtained from the sparkling streams the Scots call burns, barley grown on the mountain slopes known as braes, the peat fuel that gives Scotch its Characterically smoky flavor, and even say the Scots, the pure air of their land.
The original Scotch was an unblended spirit called Malt whisky- so named because it was made exclusively from barley that was germinated, or malted, by steeping it in water before fermentation. Strong, and harsh on the palates of most drinkers other than the Scots, who profess to enjoy it, malt scotch is still made in Scotland, and some is spared for export; what the rest of the world calls Scotch, however, is a blend of up to 60% of this malt whisky with unmalted grain whiskies.
The exact proportions and origins of the ingredients of their products-up to 50 whiskies may go into a single scotch-are closely guarded secrets of the distillers. About the only fact that manufactures do not keep locked in their Scots hearts and vaults is the age of the product. British law stipulates that any Scotch must mature for at least three years, but most of it is four years of age or more when it is put on the market.
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