founding the Glenlivet Distillery in 1824, to make single malt Scotch. Some of the distilleries which started legal operations in the next few years included Bowmore, Strathisla, Balblair, and Glenmorangie; all remain in business today. Two events helped to increase whisky's popularity. First was the introduction in 1831 of the column still. Aeneas Coffey patented a refined version of a design originally created by Robert Stein, based on early innovations by Anthony Perrier, for the new type of still which produced whisky much more efficiently than the traditional pot stills. The column still allowed for continuous distillation, without the need for cleaning after each batch was made. This process made manufacturing more affordable by performing the equivalent of multiple distillation steps. The new still dramatically increased production and the resultant whisky was less intense and smoother making it more popular. Secondly, there was a shortage of wine and brandy in France, significant by 1880, due to phylloxera, a parasitic insect, destroying many vineyards, which led to a surge in demand for whisky. By the 1890s, almost forty new distilleries had opened in Scotland. The boom years continued until the industry was significantly affected by World War I and later, by the Great Depression; many of the companies closed and never re-opened. Regulations and labelling Legal definition , the Scotch Whisky Regulations 2009 (SWR) define and regulate the production, labelling, packaging as well as advertising of Scotch whisky in the United Kingdom. They replace previous regulations that focussed solely on production, including the Scotch Whisky Act 1988. Since the previous act focussed primarily on production standards, it was repealed and superseded by the 2009 Regulations. The SWR includes broader definitions and requirements for the crafting, bottling, labelling, branding, and selling of "Scotch Whisky". International trade agreements have the effect of making some provisions of the SWR apply in various other countries as well as in the UK. The SWR define "Scotch whisky" as whisky that: Comprises a minimum alcoholic strength by volume of 40% (80 US proof) Contains no added substances, other than water and plain (E150A) caramel colouring Is produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been: Converted at that distillery to a fermentable substrate only by endogenous enzyme systems Distilled at an alcoholic strength by volume of less than 94.8%