Quote:
Originally Posted by zajDmB1
Ah, interesting. How does that work though and still call it scotch? To my knowledge, to legally be called scotch you have to do every part of the process in Scotland, including aging 3 years min.
Or do you guys get the raw material, which is more or less young single malt, and then blend it with other types of alcohol here, so that's why it's still allowed to be called blended scotch? Since the malt part was still made in Scotland?
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The bold: We only do the final part of the process, meaning that we only batch mix and blend here. All of our "raw materials" are from the native areas. For example, the Clan MacGregor comes here has high-proof (150+ proof) Scotch (aged 3 years) from Scotland. It is then blended and mixed until it reaches its final 80 proof here in NJ.
The Sailor Jerry is also coming here as high-proof rum (168 proof) and high proof blender (around 180 proof) directly from the Caribbean. It is then batched, flavored and colored here. It also is diluted down to the 92 proof we sell it as.
So basically we put the final touches on the product here in NJ, but the main distilling happens in Scotland or the Caribbean for the high-proof product we receive here.