For centuries in the hills and highlands of Scotland, pure spring water, malted barley and yeast, together with the distinctive smoke of peat, have given the Scots an alcoholic experience finer than any other. Called 'Uisge Beathe' ( the 'water of life') in earlier days, Scotland's most favoured drink is now more widely known as whisky.
Introduced to the country folk by Christian monks centuries ago, the art of distilling started out in hidden bothies (roughly made shelters) in the hills. It was a precarious operation. The distillers spent a great deal of their time dismantling the tubes and cans of their trade and fleeing whenever word reached them that the Customs men were close on their heels.
Today those small beginnings have flourished, providing Scotland and the Scots with an industry that has greatly enhanced the country's economy. Worldwide whisky exports now exceed 1 billion bottles a year, an income of more that $4.7 billion.
For more on Scotch whisky see upcoming posts ...
Posted by Anne Gordon on Sunday, 24th October, 2010