Interesting - the Wikipedia article gave a slightly different definition of what makes Scotch, Scotch:
http://en.wikipedia.org/wiki/Scotch_WhiskyMajor differences from what I had read (or thought I had read previously): 1) it has to be distilled in Scotland, 2) the alcohol limit is 94.8%, not 80% (which is weird - because I think I got the 80% as a definitional requirement for Whiskey), 3) no additives except caramel coloring - turns out the Heather notes do not get into Scotch directly as I thought - they come from either Heather in the water supply or in the peat; 4) Can't be less then 40% alcohol. Everything else (malted barley, cereal grains, 3 yr maturation in Scotland in Oak) appears to be correct.
