A single malt Scotch distilled by a single distillery in a pot still, using malted barley as the only grain ingredient. To be called Scotch whisky, a single malt must be distilled and matured in oak casks in Scotland for at least three years (the majority of single malts are matured for longer).

The distinctive "pagoda" chimney is a common landmark of a distillery as seen in this photo of the famous Strathisla distillery. Many pagoda roofs are now false letting commercial maltsters prepare their malting to the distillery's specifications.

With flavour, aroma, and finish differing from one single malt to the next. Whisky in Scotland is categoriesed into six regions. Speyside, Lowland, Island, Highland, Campbeltown and Islay.