Early history of Scotch Whisky

The word ‘whisky’ originates from the Scots Gaelic word “Uisge Beatha” meaning the ‘water of life’, Anglicised over time to ‘Whiskybae’ until finally being shorten to ‘Whisky’. Malt whisky was born well before the fifteenth century, which is the first time Scottish records mention it.

An old Scottish says that it was created to reward the Scots for having to endure the cold, wet climate of their homeland.

Commercial distilleries began producing scotch in the late 18th century, despite its first being recorded in the 1492 when Scottish Exchequer Roll included an entry of malt delivered to Friar John Car to make aqua vitae.

King James IV of Scotland was said to enjoy aqua vitae, or uisge beatha. In 1494 he ordered 500 bottles from a friar called John Cor, and distilled at Lindores Abbey. In 1497, a barber brought a gift of whiskey to King James IV at Dundee.

In 1505, the Guild of Surgeon Barbers in Edinburgh was given the monopoly of distilling and selling aqua vitae within the city boundaries. Generally, whisky was used for medicinal purposes. By 1550, however, increasing prosecutions for infringements of the barbers’ privilege suggest that whisky was becoming more popular generally as a beverage.

By 1860, whisky broker Andrew Usher & Co started the blending of grain and malt whisky spirits to create a smoother and lighter stating Scotch that met with favor in England, subsequently paving the way for the internationalizations of Scotch whisky.
Early history of Scotch Whisky