Scotch Whiskies and Forensic Examinations of Manufacturing-Derived Features for Their Authentication

Abstract

With the global whisky market reaching $65.6 billion in 2024 and projected to reach $89.48 billion by the end of 2029, the incentives for fraud in relation to (and adulteration of) this alcoholic beverage are self-evident. Law enforcement agencies worldwide have taken actions against crimes of this nature, with forensic scientists playing crucial roles (mainly through expert testimonies on sample authenticities) during legal proceedings. Important issues associated with Scotch whisky authentication include: (a) understanding the typical manufacturing process; (b) acquisition of reference samples; and (c) effective utilization of instrumentations to characterize features derived from the manufacturing process and strategic approaches for the interpretation of analytical findings. Following a brief review of the definition/classification, manufacturing, and adulteration/counterfeiting of Scotch whiskies, this review focuses on the characterization of manufacturing-derived features and interpretation of analytical findings as grouped into: (a) quantitative analysis of single compounds; (b) qualitative analysis and intensity ratio of multiple compounds; (c) chemometric analysis of selected multi-compounds; and (d) quantitative analysis of selected elements. Finally, a flowchart for conducting the authentication process, from various significantly different perspectives, is proposed.

Keywords: Authentication; Scotch whisky; feature; meaningful difference.