spirit
Scotch
Aged, peated, complex chemistry
Malted barley whisky from Scotland, aged minimum 3 years in used oak. Peated styles add phenolic compounds that hit sensitive drinkers hard.
- Typical ABV
- 40–60%
- Base
- Malted barley (single malt) or grain blend
- Distillation
- Pot (single malt) or column (grain)
- Aging
- Used oak (ex-bourbon, ex-sherry), 3+ years
Category hangover index
7/10
Heavy
Chemistry profile
- Congeners
- High
- Histamines
- Moderate
- Polyphenols
- Moderate
- Sulfites
- Low
- Tannins
- Moderate
- Sugar
- Very Low
- Additives
- Low
Scotch is built on slow oxidation and barrel interaction. The “smooth” feeling masks a deep congener load — peated Islay malts especially carry phenols that act like a second hangover trigger for sensitive drinkers.
What changes the chemistry
- ▸Peat smoke adds phenols, guaiacols, cresols
- ▸Sherry cask finishing can introduce sulfites
- ▸E150a caramel coloring permitted (allergen-flagged in EU)
- ▸Older whiskies concentrate congeners
Common allergens: barleyglutensulfites in sherry casks
See the healthiest scotch ranked
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