WhiskyWhisky
"uisge beatha"
From The Scotch Whisky Association
"
the
Ancient Celts practiced the art of distilling, and had an expressive name for
the fiery liquid they produced - uisge beatha ("ooskey baa" or
shortened today to Whisky)- the water of life. Over the years,
the Scots have perfected the art of distilling, using elements so generously
provided for them by nature. The earliest documented record of distilling in
Scotland occurs as long ago as 1494, when an entry in the Exchequer Rolls listed
"Eight bolls of malt to Friar John Cor wherewith to make aqua vitae"
(water of life). This was sufficient to produce almost 1500 bottles, and it
becomes clear that distilling was already a well-established practice. The
primitive equipment used at the time and the lack of scientific expertise means
the spirit produced in those days was probably potent, and occasionally even
harmful. However, distillation methods soon improved, and in the 16th
and 17th centuries considerable advances were made. The dissolution
of the monasteries contributed to this since many of the monks, driven from
their sanctuaries, had no choice but to put their skills to use. The knowledge
of distilling then quickly spread to others.
Initially whisky, the name of
which evolved from uisge beatha, was lauded for its medicinal qualities,
being prescribed for the preservation of health, the prolongation of life, and
for the relief of colic, palsy and even smallpox. Men have always said it
contributes to their sanity, whilst women state the exact opposite, of course.
It became an intrinsic part of Scottish life - a reviver and stimulant during the long, cold winters, and a feature of social life, a welcome to be offered to guests upon arrival at their destinations. This increasing popularity eventually attracted the attention of the Scottish parliament, which introduced the first taxes on malt and the end product in the latter part of the 17th century. Ever increasing rates of taxation were applied following The Act of Union with England in 1707, when England set out to tame the rebellious clans of Scotland. The distillers were driven underground. A long and often bloody battle arose between the excisemen, or gaugers as they were known, and the illicit distillers, for whom the excise laws were alien in both their language and their inhibiting intent.
Smuggling became standard practice for some 150 years and there was no moral stigma attached to it. Ministers of the Kirk made storage space available under the pulpit, and the illicit spirit was, on occasion, transported by coffin - any effective means was used to escape the watchful eyes of the excisemen. Clandestine stills were cleverly organized and hidden in nooks and crannies of the heather-clad hills, and smugglers organized signaling systems from one hilltop to another whenever excise officers were seen to arrive in the vicinity. By the 1820s, despite the fact that as many as 14,000 illicit stills were being confiscated every year, more than half the whisky consumed in Scotland was being swallowed painlessly and with pleasure, without contributing a penny in duty.
This flouting of the law eventually prompted the Duke of Gordon, on whose extensive acres some of the finest illicit whisky in Scotland was being produced, to propose in the House of Lords that the Government should make it profitable to produce whisky legally. In 1823 the Excise Act was passed, which sanctioned the distilling of whisky in return for a license fee of £10, and a set payment per gallon of proof spirit. Smuggling died out almost completely over the next ten years and, in fact, a great many of the present day distilleries stand on sites used by smugglers of old.
Until
now, we have been talking about what we now know as Malt Whisky. But, in 1831
Aeneas Coffey invented the Coffey or Patent Still which enabled a continuous
process of distillation to take place. This led to the production of Grain
Whisky, a different, less intense spirit than the Malt Whisky produced in the
distinctive copper pot stills. The lighter flavored Grain Whisky, when blended
with the more fiery malts, extended the appeal of Scotch Whisky to a
considerably wider market.
The second major helping hand came unwittingly from France. By the 1880s, the phylloxera beetle had devastated the vineyards of France, and within a few years, wine and brandy had virtually disappeared from cellars everywhere. The Scots were quick to take advantage of the calamity, and by the time the French industry recovered, Scotch Whisky had replaced brandy as the preferred spirit of choice.
Since then Scotch Whisky, in particular blended whisky, has gone from strength to strength. It has survived USA prohibition, wars and revolutions, economic depressions and recessions, to maintain its position today as the premier international spirit of choice, extending its reach to more than 200 countries throughout the world."
Remember, only whisky made in Scotland may be called Scotch! Have a wee dram with your kinsmen. But also remember that everyone is a Scot at a Highland Games! And toast in the Gaidligh with "Slainte Math" ("To your Health!" pronounced: "slawn-cha vah!") .
Slainte Math!
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