Which requirement does NOT pertain to the regulations defining Scotch whisky?

The requirement regarding the use of caramel color in Scotch whisky does not pertain to the regulations defining Scotch whisky in the context of the standards set by the Scotch Whisky Association. While it's accurate that Scotch whisky can contain caramel color to adjust its appearance, there are strict regulations governing its production. However, the use of caramel color is not a foundational regulatory requirement, unlike aging, distillation proof, and the use of whole cereal grains, which are essential criteria that define the category of Scotch whisky.

Scotch whisky must be aged for a minimum of three years to develop its flavor characteristics, and this aging process is crucial in defining whisky quality. Distillation must occur at a maximum of 189.6 proof to ensure that the spirit retains certain flavor compounds and character integral to Scotch whisky. Furthermore, the requirement for the use of whole cereal grains is important as it establishes the authenticity and classification of whisky in terms of its ingredients, which are essential for both legal definitions and quality standards in whisky production.