Scotch Whisky

In the ninth century, Irish monks arrived in Scotland to introduce Christianity to the Celtics. They also brought with them the first primitive stills, which they had picked up during their visits to mainland Europe during the Dark Ages. Picts, the ancient people that inhabited Scotland, soon found that they could create a stable alcoholic beverage by distilling their heather ale. Simple stills were found in most rural homesteads, and homemade whisky became an integral part of Gaelic culture.

Since the Scottish kings ruled the country from Edinburgh, whisky was considered just another farm product. However, the Act of Union in 1707 that combined England, Wales, and Scotland into the United Kingdom altered the Scotch whisky scene forever. The London government soon instituted taxes on Scottish-made whisky. At the same time they cut the taxes on English gin. The result was an increase in illegal distilling. It was estimated that over 400 illegal stills competed with just eight licensed distilleries. A number of present-day Scottish distilleries, particularly in the Highlands, have their origins in such illicit operations.

The Excise Act of 1823 reduced taxes on Scotch whisky to a reasonable degree. This act coincided with the Industrial Revolution, and entrepreneurs were soon building new, state-of-the-art distilleries. The local moonshiners did not go quietly. Some of the first licensed distillers were threatened by the moonshiners, but in the end production efficiencies and the rule of law won out. Thewhisky that came from these distilleries was made primarily from malted barley that had been kiln-dried over peat fires. The smoke from these peat fires gave the malt a distinctive tang that made the Scottish product instantly identifiable by whisky drinkers around the world.

The 19th century brought changes to the Scotch whisky industry. The introduction of column stills in the early 1830s led to the creation of grain whisky, a bland spirit made primarily from corn. Grain whisky led to the creation of blended Scotch whisky in the late 1860s. The smooth blandness of the grain whisky toned down the assertive smoky character of the malt whiskies. Theblended whisky proved to be milder and more acceptable to foreign consumers, particularly the English, who turned to Scotch whisky in the 1870s when a phylloxera infestation in Europe disrupted supplies of Cognac and Port. Malt whisky distilleries were bought up by blending companies and their output was blended with grain whiskies to create the great blended brands that have come to dominate the market. The malt whisky distilleries took a back seat to these brands and sold most or all of their production to the blenders. But the recent popular revival of malt whiskies has led most of the distilleries to come out with bottlings of their own products.

In the ninth century, Irish monks arrived in Scotland to introduce Christianity to the Celtics. They also brought with them the first primitive stills, which they had picked up during their visits to mainland Europe during the Dark Ages. Picts, the ancient people that inhabited Scotland, soon found that they could create a stable alcoholic beverage by distilling their heather ale. Simple stills were found in most rural homesteads, and homemade whisky became an integral part of Gaelic culture.

Since the Scottish kings ruled the country from Edinburgh, whisky was considered just another farm product. However, the Act of Union in 1707 that combined England, Wales, and Scotland into the United Kingdom altered the Scotch whisky scene forever. The London government soon instituted taxes on Scottish-made whisky. At the same time they cut the taxes on English gin. The result was an increase in illegal distilling. It was estimated that over 400 illegal stills competed with just eight licensed distilleries. A number of present-day Scottish distilleries, particularly in the Highlands, have their origins in such illicit operations.

The Excise Act of 1823 reduced taxes on Scotch whisky to a reasonable degree. This act coincided with the Industrial Revolution, and entrepreneurs were soon building new, state-of-the-art distilleries. The local moonshiners did not go quietly. Some of the first licensed distillers were threatened by the moonshiners, but in the end production efficiencies and the rule of law won out. Thewhisky that came from these distilleries was made primarily from malted barley that had been kiln-dried over peat fires. The smoke from these peat fires gave the malt a distinctive tang that made the Scottish product instantly identifiable by whisky drinkers around the world.

The 19th century brought changes to the Scotch whisky industry. The introduction of column stills in the early 1830s led to the creation of grain whisky, a bland spirit made primarily from corn. Grain whisky led to the creation of blended Scotch whisky in the late 1860s. The smooth blandness of the grain whisky toned down the assertive smoky character of the malt whiskies. Theblended whisky proved to be milder and more acceptable to foreign consumers, particularly the English, who turned to Scotch whisky in the 1870s when a phylloxera infestation in Europe disrupted supplies of Cognac and Port. Malt whisky distilleries were bought up by blending companies and their output was blended with grain whiskies to create the great blended brands that have come to dominate the market. The malt whisky distilleries took a back seat to these brands and sold most or all of their production to the blenders. But the recent popular revival of malt whiskies has led most of the distilleries to come out with bottlings of their own products.