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New ZealandFlavors · Escócia
Whisky distilled and aged in Scotland for at least three years in oak casks. The name is legally protected: only the beverage produced in the country under the rules set in 2009 may be called Scotch whisky.
Traditional drink from Escócia
Also known as: Scotch, Scotch malt whisky, single malt Scotch whisky
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Scotch whisky — Escócia, the United Kingdom
Scotch whisky is the drink most closely associated with Scotland. It is made from grains, water and yeast: malted barley is the base, and other whole grains may be used in grain whiskies. The mash is fermented and distilled, and the spirit is aged in oak casks up to 700 liters for a minimum of three years before bottling at no less than 40% alcohol.
The name is protected. Under the Scotch Whisky Regulations of 2009, only whisky distilled and aged in Scotland according to those rules may be called Scotch whisky, and its protection as a geographical indication is recognized in many countries. The law defines five categories: single malt, single grain, blended malt, blended grain and blended. Single malt is made only from malted barley at a single distillery and must be bottled in Scotland.
The law also protects the names of traditional production regions such as Speyside, Islay, Campbeltown, Highland and Lowland. Styles vary: there are light, floral whiskies and others that are full-bodied, and whiskies from some islands, like Islay, often have the smoky flavor from peat used to dry the barley.
Distilleries across the country welcome visitors, and whisky also appears at the table: it accompanies haggis on Burns Night and is used in desserts such as cranachan.
Escócia
Drink protected by law as whisky produced in Scotland.
Malted barley; other whole grains in grain whiskies; water; yeast. Aged in oak casks.
Neat, in a small glass, sometimes with a few drops of water to open the aroma, or with ice. It is also used in cocktails and accompanies haggis on Burns Night.
Year-round; featured on Burns Night, January 25, and in New Year’s celebrations.
Your questions
Single malt is made only from malted barley at a single distillery. Blended combines malt and grain whiskies from multiple distilleries.
At least three years in oak casks in Scotland. Many whiskies are aged for much longer.
Because the barley is dried with peat smoke, common on some islands such as Islay. The flavor varies greatly between regions.
Flavors of the United Kingdom
Sweet made with puff pastry topped with a layer of jam and filled with egg, butter, sugar and almond, with a texture between a custard and a cake. Associated with the town of Bakewell in the Peak District since the 19th century; it is not the same as the Bakewell tart.
Crispy yellow candy made from sugar, golden syrup and baking soda, broken into pieces with a hammer. It is the candy of the Ould Lammas Fair, the late‑August fair in Ballycastle, sold alongside dulse, the dried seaweed.
Sweet bread made from leavened dough with milk, eggs and butter, topped with crushed sugar and, in many versions, with currants and a sugar lump inside. Associated with the city of Bath since the 18th century, it is served at breakfast and at afternoon tea.
Thick soup of smoked haddock, potato, onion and milk, from the fishing village of Cullen on the Moray coast in northeast Scotland. It began as a beef broth and came to be made with smoked fish, cheaper in the region.
Round pastry bun made of buttery puff pastry filled with Corinth raisins, with cuts on top and crystallized sugar. It is named for the town of Eccles, near Manchester, where it began to be sold in shops at the end of the 18th century.
Sheep offal minced with oats, onion, fat and spices, cooked inside a casing, served with turnip and potato purées. It is Scotland’s national dish and the centrepiece of the Burns Supper on January 25.
White fish battered and fried, served with thick-cut fries, salt and malt vinegar. It originated in England in the 19th century from combining fried fish linked to the tradition of Jewish immigrants with fried potatoes, and became the country's best-known takeaway dish.
Fried breakfast from Northern Ireland, with bacon, sausage, egg and black pudding, distinguished by the fried griddle breads: soda farl and potato bread. It is one of Northern Ireland’s specialties.
Tablet of sugar flavored with peppermint oil, white or brown, sometimes coated in chocolate, made in Kendal since the 19th century. It became famous among mountaineers and was taken on the first ascent to the summit of Everest in 1953.
Stew of beef or lamb with potato, carrot and onion, cooked until thickened, served with pickled beetroot or red cabbage and bread. It is the dish of the port of Liverpool and gave the city’s inhabitants the nickname Scousers.
Minced meat pie in a simple pastry, served with mashed potato and the liquor, a green parsley sauce. It originated in East End homes of London in the 19th century, linked to the eels sold in the streets, and is one of the dishes most associated with London’s working class.
Pie of minced fresh pork, seasoned with pepper, in a golden pastry with arched walls, with a layer of jelly between the filling and the crust. It has protected geographical indication and originated connected to the fox hunts on horseback around Melton Mowbray.
A thick broth of lamb or beef with leek, turnip, carrot and potato, slowly cooked and served with bread. It is regarded as the national dish of Wales and, in parts of the north, is called lobscows.
Round, flattened cakes made from flour, butter, sugar, raisins and spices, cooked on an iron griddle and dusted with sugar. The Welsh name, picau ar y maen, means cakes on the stone, referring to the griddle used to make them.
