Malt whisky whisky regulations require malt whisky to be made in pot stills using water and malted barley without the addition of any other cereals, and the whisky must be aged for at least three years in oak casks. The use of new barrels is not required. Caramel coloring can be added, but no other additives are allowed. Irish whiskey regulations are almost identical to Scotch regulations. Malt whiskey must be distilled in a pot still from a mash of 100% malted barley, which may be peated or unpeated in character, although unpeated malt is typically used. All Irish whiskeys must be
Scotch Malt Whisky Society distillery and second the individual cask from which the bottle was taken. For example, 2.35 represents the 35th cask acquired from distillery number two. Society bottlings are always referred to using this numerical code, rather than by the distillery name, as individual casks are unique and, therefore, may not be representative of the whisky produced by that distillery for ordinary retail. The number of bottles available from each outturn of a cask can vary – but single casks by their very nature only produce a limited amount of whisky so, more often than not, there is only a small number