IT is a move many in the Scottish drinks industry have been calling for.

The commitment by the new Scottish Distillers Association to make clear precisely what constitutes a Scottish spirit – be it gin, whisky, vodka or even rum – is a direct response to concerns which have reached fever pitch in the sector in recent months. For while consumers have lapped up the explosion of Scottish craft spirits, the industry has until now lacked the framework many feel it needs to protect producers and consumers. This has especially been the case for Scottish gin, the runaway star of the scene which continues to spawn new products at a rapid rate.

While there are many scores of Scottish gins on the market, the number which can claim to be being wholly distilled and produced in Scotland is much smaller. Can a gin truly be described as Scottish if it is largely manufactured elsewhere and given a tartan touch with the odd botanical thrown in and some haggis and bagpipes branding?

Not so according to many established producers, who will doubtless welcome the clarity the new association is pledging to bring.

However, it is not just gin the association is seeking to protect. As vice-chairman Liam Hughes emphasised, it is all spirits made in Scotland that its accreditation scheme is designed to safeguard. And this, he said, is important for both distillers and the people who buy their wares.

With food and drink of such crucial importance to the Scottish economy, it is a timely intervention and a key step forward in putting the definition of all Scottish spirits on a legal footing.