Scotch whisky

Scotch whisky has been an indispensable part of everyday life in Scotland for centuries. The first documented mention of the grain spirit was at the end of the 15th century on a royal decree in which John Cor was commissioned to produce whisky. Aqua vitae, the "water of life," had been extremely popular for decades before that, and the royal order to John Cor included some 1500 bottles! In Scotland, then, whisky was no longer an unknown commodity, and demand for the drink grew explosively. In the 17th century, a tax was levied on whisky for the first time, but this only led to a multiplication of illegal moonshine distilleries throughout the country.
Thousands of illegal distilleries are said to have existed in the Highlands alone by the late 18th century. By the end of the century, moreover, a malt tax was also imposed. Until then, Scotch had been distilled almost exclusively with malted barley. In order to remain competitive and, above all, profitable, many of the distilleries converted their production. Scotch whisky now also included unmalted grain, and later also various other types of grain, such as wheat and corn.
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