Scottish cuisine

Source: Wikipedia. Pages: 63. Chapters: Deep frying, Scotch whisky, Irn-Bru, Haggis, Porridge, Scotch broth, Head cheese, Black pudding, Single malt Scotch, Chocolate-coated marshmallow treats, Scone, Scottish pork taboo, Bannock, Macaroon, Oatcake, Pakora, Cottage pie, Shortbread, Drambuie, Tunnock's, A.G. Barr, HR Bradfords, Penguin, Scott's Porage Oats, Rollmops, Tablet, North Ronaldsay, Baxters, Arbroath Smokie, Deep-fried pizza, White pudding, Scotch pie, Bridie, Rumbledethumps, Munchy box, Collops, Popeseye steak, Skirlie, Farl, Butter tart, Red pudding, Soor ploom, Cullen Skink, Macon, Edinburgh rock, Steak pie, Scotch woodcock, Abernethy biscuit, Atholl brose, Red Kola, Buttery, Stovies, Crappit heid, Sugarelly, Finnan Haddie, Killie pie, Cock-a-leekie soup, Fruit pudding, Spurtle, Star rock, Partan bree, Dolly mixture, Clapshot, Plain loaf, Blaand, Paris buns, Mince and tatties, Flies graveyard, Sowans, Cabbie claw, Bonchester cheese, Pan loaf, Fallaid, Caramel shortbread, Black bun, Glayva, Crowdie, Berwick cockle, Lucky tattie, Ma Cameron's, Dundee Cake, Macaroni pie, Fritter roll, Oat crisps. Excerpt: Scotch whisky (often referred to simply as "Scotch") is whisky made in Scotland. Scotch whisky is divided into five distinct categories: Single Malt Scotch Whisky, Single Grain Scotch Whisky, Blended Malt Scotch Whisky (formerly called "vatted malt" or "pure malt"), Blended Grain Scotch Whisky, and Blended Scotch Whisky. All Scotch whisky must be aged in oak barrels for at least three years. Any age statement written on a bottle of Scotch whisky, in the form of a number, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky. The first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495. A friar named John Cor was the distiller. The Scotch Whisky Regulations 2009 (SWR) came into force on 23 November 2009 (subject to certain transitional provisions). They replaced the Scotch Whisky Act 1988 and the Scotch Whisky Order 1990. Whereas the previous legislation only governed the way Scotch whisky must be produced, the SWR also set out rules on how Scotch Whiskies must be labelled, packaged, and advertised. The SWR also states that it will be illegal to export Single Malt Scotch whisky (not blends) from Scotland other than in a bottle labelled for retail sale, effective 23 November 2012. The Scotch Whisky Regulations 2009 define ¿Scotch Whisky¿ in UK law. Under the legislation, ¿Scotch Whisky¿ means whisky that has been: Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres for at least three yearsRetains the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturationHas no added substances, other than water and plain (E150A) caramel colouringHas a minimum alcoholic strength by volume of 40% Various Scotch whiskiesThere are two basic types of Scotch Whisky, from which all blends are made: Excluded from the definition of ¿Single Grain Scotch Whisky¿ is any spirit that qualifie