or cereal characteristics contributes to the baked bread notes in the flavour and aroma profile. Maturation during multi-year casking in oak barrels mostly previously used for bourbon whiskey, Sherry, Wines, Fortified Wine, (including Port and Madeira) Rum and other spirit production, has the largest impact on the flavour of the whisky. Some distilleries use Virgin Oak casks as used casks are becoming increasingly harder to source (particularly authentic sherry casks due to the downturn in sherry consumption plus the laws introduced in 1986 regarding bottling Spanish wines exclusively in Spain) Screening for potential adulteration Refilling and fabrication or tampering of branded Scotch whiskies are types of Scotch whisky adulteration that diminishes brand integrity, consumer confidence, and profitability in the Scotch industry. Deviation from normal concentrations of major constituents, such as alcohol congeners, provides a precise, quantitative method for determining authenticity of Scotch whiskies. Over 100 compounds can be detected during counterfeit analysis, including phenolics and terpenes which may vary in concentration by different geographic origins, the barley used in the fermentation mash, or the oak cask used during ageing. Typical high-throughput instruments used in counterfeit detection are liquid chromatography and mass spectrometry. Regions Scotland was traditionally divided into four regions: Campbeltown, The Highlands, The Isle of Islay and The Lowlands. Due to the large number of distilleries found there, the Speyside area became the fifth, recognised by the Scotch Whisky Association (SWA) as a distinct region in 2014. The whisky-producing islands other than Islay are not recognised as a distinct region by the SWA, which groups them into the Highlands region. Campbeltown, a small western coastal town, was once home to over 30 distilleries but now has only three in operation: Glen Scotia, Glengyle, and Springbank. Characteristics vary, but in general, the whiskies are described as "fruity, peaty, sweet, smoky" by the national tourist board; another source published by a marketing company also mentions the "flavor of wet dog, also called wet wool". The Highlands: The Highlands is by far the largest region in Scotland both in area and in whisky production. This massive area has over 30 distilleries on the mainland. Region characteristics: "fruity, sweet, spicy, malty", according to the national tourist board. When the Islands sub-region is included, the total number of distilleries is 47. Some Highland distilleries: Aberfeldy, Edradour, Balblair, Ben Nevis, Dalmore, Glen Ord, Glenmorangie, Oban, Glendronach, Old Pulteney, Tullibardine and Tomatin. The Islands, an unrecognised