Detection of counterfeit scotch whisky by H and O stable isotope analysis

Neat Scottish whiskies and the local source water used for and during whisky production have been analysed for their ²H and ¹⁸O isotopic composition by High Temperature Conversion–Isotope Ratio Mass Spectrometry (TC/EA–IRMS). With coefficients of determination R² for δ²H and δ¹⁸O of 0.71 and 0.88, respectively, measured δ²H and δ¹⁸O values for water used in the production of Scottish whisky were found to be well correlated with the δ²H and δ¹⁸O values observed for the corresponding whiskies. By plotting bulk ²H against bulk ¹⁸O isotope abundance data of authentic whisky and counterfeit whisky samples it was possible to discriminate between samples of authentic whisky and samples of counterfeit whisky.