Scotch Whiskey
In Scotland, whiskey has been distilled for several hundred years. Some evidence suggests that the art of distilling was brought to Scotland by missionary monks but it has also never been proved that Highland farmers themselves didn’t discover the knowledge of distilling spirits from their abundant barley.
Distilling in Scotland can be dated back to as early as 1495, when there was already enough malt to produce over a thousand bottles of whiskey, and noticeably indicates a well established practice of distilling in Scotland.
In these times, the basic equipment used and the relative lack of experience often meant the whiskey produced in those days was usually potent and potentially extremely harmful. Over the years, distillation methods improved dramatically and substantial advances were made.
It didn’t take long before whiskey became an integral part of Scottish life and it was also often used for medicinal purposes or even as a stimulant and reviver during the lengthy freezing harsh Scottish winters. Whiskey then started to feature more in Scottish social life on a daily basis.
In order to be called Scotch, it must only be distilled and then matured in Scotland. This very most celebrated of all spirits is distilled in a naturally beautifully country and produced with what nature will not eagerly replace.
The art of distilling and maturing Scotch whiskey has evolved over centuries and it has been carefully passed from generation to generation, in a quality process of continual improvement and refinement.
Today there are 2 kinds of Scotch whiskey produced, namely malt and grain. Obviously, malt whiskey is used mainly to produce the ever popular blended whiskey of the day. This is achieved by mixing malt whiskey with grain whiskey. A fairly small amount of malt whiskey produced is of course bottled as single malt.
Malt whiskey and blended whiskey are produced rather differently, though both are produced in the individual distilleries of Scotland, not too far from the rare natural ingredients that give them their distinctive flavour.