Tours and Whisky

The correct term for whisky made in Scotland is "Scotch whisky". While some claim it was first produced in Scotland, the term "whisky" (not "whiskey", which is Irish) reflects its Scottish origin. The Scottish Gaelic term "Uisge Beatha", meaning "water of life", was recorded in Latin as "aqua vitae". This Latin terminology suggests a religious context

Although whisky is Scotland's national drink, the fermentation of barley and water did not originate there. Evidence suggests distillation began in the Middle East and was brought to Ireland by monks before reaching Scotland for medicinal purposes, hence "aqua vitae".

The term "Water of Life" is still used occasionally. Historically, Scottish doctors have recommended a "dram" or glass of whisky to patients, and many Scots continue to enjoy a nightly dram for health reasons.

While brewing beer from barley and water is simple, crafting a high-quality whisky is challenging and was first recorded in 1495.

It took centuries to perfect the process of making whisky and there are strict guidelines and laws for whisky production, requiring at least 3 years in oak casks for whisky and 10 years in barrels for malt whisky. At 3 years, we can produce a single grain whisky, but aging enhances its distinct flavours and colours. The longer the whisky remains in 150-litre oak sherry casks, the more pronounced these tones become.

Evaporation, known as the "Angels' Share,", occurs, and after centuries of refining whisky production, finding a single malt still in the cask after 80 years is rare and expensive.

By law, whisky must be aged in an oak barrel for no less than three years and must contain 40% alcohol. This often necessitates diluting whiskies that are exported at strengths exceeding 90 percent by volume. However, it is unlikely that the nuanced flavours such as vanilla, which develop during the distillation process, can be detected at such high alcohol concentrations. It is widely accepted that whisky with 90 percent alcohol by volume would not be palatable. Distilleries aim to create a balanced flavour profile with prominent notes derived from the distillation process, adjusting the alcohol content to ensure these flavours are fully realized.

As mentioned earlier, single grain whisky attains its designation after aging for three years and can be blended with other grains to achieve a specific taste. Similarly, single malt whiskies can also be blended. Scotland's diverse water sources, ranging from soft to hard water and water containing peat, play a crucial role in the whisky manufacturing process, contributing to the unique flavour of Scottish whisky. There are approximately 150 operational distilleries across Scotland, each producing whisky with distinctive undertones influenced by their water sources.

Historically, when whisky became commercially available, the government imposed high taxes due to its popularity. Highland landowners demanded rent, leading to widespread bootlegging as northern distillers operated clandestinely, selling whisky illegally. Landowners often received several casks as well. In compliance with the law, successful entrepreneurs began acquiring distilleries, and over time, many premier distilleries were bought outright by large businesses and even larger corporations, who now own many esteemed Scottish whisky brands.

Marketing strategies have romanticized notions of possessing the oldest, best, and rarest whiskies. The esteem in which different countries hold specific brands often results from early market penetration by wholesalers, merchants, or sellers with extensive and prestigious clientele. This phenomenon is evident in the high regard for brands such as Johnnie Walker, Ballantines, Macallan, and Cutty Sark.