SCOTLAND. 2011. Edrington Cooperage, Adiewell, West Lothian. In order to be called Scotch whisky, the spirit must be matured in oak casks for a minimum of three years. This traditional cask is known as a hogshead and has a capacity of approximately 250 litres. Work on casks like this one, including the insertion of a cask end into the hogshead, is undertaken by master coopers at a cooperage.