Which of the following is required for a whiskey to be classified as "Scotch"?

For a whiskey to be classified as "Scotch," it is required to be aged for a minimum of three years. This aging process is crucial as it allows the whiskey to develop its flavor and characteristics. The three-year aging requirement is stipulated by law in Scotland, where Scotch whisky is produced. This maturation in barrels not only enhances the taste but also contributes to the color and aroma of the final product.

The other options do not apply to the classification of Scotch. For example, while whiskey can be made from various grains, including corn, it is primarily made from barley in the case of Scotch. Additionally, Scotch must be produced in Scotland, not Canada. The statement regarding additives is misleading; while Scotch can have certain restrictions on additives, the necessity of aging for a minimum of three years stands as a fundamental requirement for its classification. Thus, the aging requirement is essential for ensuring the quality and authenticity of Scotch whisky.