Scotland is considered the spiritual home of whisky, producing a wide range of Scotch whiskies that are globally revered for their tradition, complexity, and regional character. Legally, Scotch must be distilled and aged in Scotland for a minimum of three years in oak casks, and it must be made from water, malted barley (or other grains for grain whisky), and yeast. The country is divided into five primary whisky-producing regions—Highlands, Lowlands, Islay, Speyside, and Campbeltown—each known for distinct styles: from the peaty and smoky malts of Islay, to the elegant and fruity single malts of Speyside. Scotch whisky comes in several classifications including Single Malt, Blended Malt, Single Grain, and Blended Scotch, and is renowned for its aging potential, use of oak casks (often ex-bourbon or sherry), and strict quality controls. Scotland’s whisky heritage is not only a cornerstone of its economy and culture, but also serves as a benchmark for whisky production around the world.