The BPTO published in the Industrial Property Magazine of June 18, 2024, the grant of registration for a Geographical Indication (GI) in the Denomination of Origin (DO) species for Scotch, referring to whiskey produced in Scotland.
This is the first foreign GI registered since 2019, and it is the 124th in total, with 88 Indications of Origin (IPs—all national) and 36 DOs (26 national and 10 foreign).
Discover about this IG
The delimited region encompasses the entire Scottish territory, with emphasis on the towns of Campbeltown and Islay and the regions of Highland, Lowland, and Speyside.
Among the fundamental aspects that prove the direct relationship between the quality of the product and the geographic environment, the cold climate stands out. With harsh winters and mild summers, it provides the perfect conditions for aging the distillate in oak barrels.
Water is another fundamental element in the production of whiskey. Scotland is abundant in natural water sources, including rivers, streams, and springs. Distilleries obtain their water from these sources, which imparts specific mineral qualities to the final product and contributes to its flavor.
Another important natural factor is the abundant supply of peat (partially decomposed organic material found in the extensive bogs of Scotland), which is used in the process of malting barley to produce whiskey. When peat is burned to dry malted barley, smoke is produced, giving the grain and, consequently, the drink a distinct smoky flavor.
The traditional know-how of drink mixers (called blenders) is crucial to the flavor profiles and sensory attributes of the drink. Together with the other factors, it gives Scotch whiskey unique characteristics.
Source: BPTO
