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
Whisky at or near an alcoholic strength of 40% abv, which is the statutory minimum in some countries – although the strength can vary, and cask-strength whisky may have as much as twice that alcohol percentage. Whisky is probably the best known of Scotland's manufactured products. Exports have increased by 87% in the decade to 2012 and it contributes over £4.25 billion to the UK economy, making up a quarter of all its food and drink revenues. In 2012, the US was the largest market for Scotch whisky (£655 million), followed by France (£535 million). It is also one of the