“Scotch whisky” means a whisky produced in Scotland:

(a) That has been distilled 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 into a fermentable substrate only by endogenous enzyme systems; and
• fermented at that distillery only by the addition of yeast;

(b) That has been distilled at an alcoholic strength by volume of less than 94.8 per cent so that the distillate has an aroma and taste derived from the raw materials used in, and the method of, its production;

(c) That has been matured only in oak casks of a capacity not exceeding 700 litres;

(d) That has been matured only in Scotland;

(e) That has been matured for a period of not less than three years;

(f) That has been matured only in an excise warehouse or a permitted place;

(g) That retains the colour, aroma and taste derived from the raw materials used in, and the method of, its production and maturation;

(h) To which no substance has been added, or to which no substance has been added except:

• water;
• plain caramel colouring; or
• water and plain caramel colouring; and

(i) That has a minimum alcoholic strength by volume of 40%.