SCOTCH whisky has secured enhanced legal protection in New Zealand, becoming the first foreign Geographical Indication registered by the country’s intellectual property office, writes Ian McConnell.
The groundbreaking move was flagged yesterday by the Scotch Whisky Association, which said: “New Zealand now joins more than 100 other countries which have officially recognised Scotch whisky as a Scottish product, produced according to traditional methods, and deserving of special protection.”
Geographical Indication (GI) recognition means the description “Scotch whisky” can only be used on whisky produced in Scotland in accordance with strict production and labelling requirements. Among the requirements is that Scotch is made from the raw materials of water, cereals and yeast, and matured in Scotland for at least three years in oak casks.
The SWA said New Zealand’s GI scheme was “designed to give greater legal protection to domestic and international wines and spirits and protect consumers against fakes”. It added that GI status enhanced greatly the basic protection given previously under New Zealand’s Food Standards Code. The SWA said this code “did not contain a comprehensive legal definition of Scotch whisky”.
Scotch exports to New Zealand rose 27 per cent to nearly £8 million last year.
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