In a move to bolster global trust in the quality of whisky, the British Standards Institution (BSI) has introduced new guidelines detailing best practices for whisky production and ensuring a reliable supply chain.
The initiative aims to enhance the reputation of one of the UK’s most significant exports. In 2022, sales to the US alone are believed to have surpassed £1 billion, contributing to the £6.5 billion total from alcohol exports. This groundbreaking standard, the first of its kind globally, was formulated with input from experts spanning the Scottish, Welsh, English, and Irish whisky sectors who collaborated under the auspices of BSI, the National Standards Body.
Designed to aid distillers in crafting whisky for both local and international markets, instead of merely meeting the basic regulatory requirements, the focus is now on the overall quality of the product to showcase the genuineness of their production methods and supply chains.
The guidance details the methods of analysis which should be used to establish authenticity and consistency with that production process, and sets out details including the desired colour of the whisky, which should be caramel, ranging from a pale yellow/gold to deep amber/mahogany. It advises that whisky must be matured for at least three years in wooden casks and cannot be sweetened or contain any additives.
It also sets the minimum alcoholic strength by volume as 40% and says every distillation should be carried out at less than 94.8% volume “so that the distillate has an aroma and taste derived from the raw materials used”. It also describes the process of “whisky nosing”, but it stops short of prescribing a glass shape for this, advising instead that, “the most popular glasses for this are tulip shaped, as they allow aromas to collect”.
There are other important details related to packaging, such as the advice that although whisky is not produced from animal products, the use of animal products in the production of other alcoholic beverages stored in the cask prior to the whisky should be considered when it comes to product labelling.
Scott Steedman, Director-General, Standards, BSI said, “The new standard for whisky effectively bottles the historic tradition of whisky distilling for the benefit of consumers and the industry. We recognize that distillers take great pride in their craft and the unique characteristics that define a quality whisky and we are delighted to have worked with whisky experts from across the UK and Ireland to produce a consensus standard on what good looks like for this world-renowned product.
“We hope the standard will create a benchmark for quality that will add value to the distillers who use it and increase the confidence of consumers everywhere. This new standard has world-wide application and can help to facilitate the production and trade of high-quality whisky worldwide.
The new standard will be managed by a dedicated technical committee* in BSI, which may revise and update the standard as required based on market feedback. BSI will discuss with the committee plans for the future, including the possibility of using the standard as a base document for an international (ISO) standard.
