There’s no question that when it comes to whisky anywhere in the world, the name of Scotland is bound to come up in conversation. Not surprisingly, this country has hundreds of years of history behind it. We tell you how it all began!
To get started, we have to travel all the way back to the 1400s, when the first written evidence of whisky production was found. The year was 1494 to be precise when the name of a monk, John Cor, was entered on a tax list and malt was allocated to him by order of the king. Not by accident, of course, as the purpose was to produce an alcoholic drink. At the same time, the home production of whisky was also becoming very widespread, with oats and wheat often being used in Scotland alongside barley.
Although Scotch whisky was initially consumed mainly by shepherds and was typically served unaged, over time it has become much more refined and distilleries have slowly begun to spring up across the country. The first formal distillery opened in Bushmills in the early 1600s. One hundred and fifty years later, Scotch whisky was accepted as currency. One of the best examples is England, which used it to pay for American war supplies during the Second World War.
Given the above, it is no coincidence that the country’s government has imposed taxes on malt. By the 1700s, the taxes imposed had become so high that distillers began moving underground to avoid them. “Freedom and whisky gang thegither,” said Robert Burns at the time, and many people took this so seriously that they often smuggled the spirits in coffins, for example. It was many years before, following a change in legislation, the smuggling of spirits almost disappeared from the country.
Although it is now inconceivable that Scotch whisky is not made in oak barrels, this was not always the case. Before the 1900s, distilled spirits were often produced in newly purchased barrels or in barrels that had previously held wine, butter, herring or rum. Since 1916, the British government has made it compulsory to age the spirit in oak barrels for a minimum of three years, and if anyone fails to do so, they cannot call the spirit they produce Scotch whisky. This meant that distilleries had to purchase oak barrels.
As sherry, which is still the British drink of choice today, was shipped into the country in such barrels for bottling, empty barrels were bought by whisky producers at a very low price. Nowadays, it’s a very expensive business, as each barrel is handmade and unique, and can fetch up to $4,000 to $5,000 each. However, as this is a very important point in the production of whisky being made, it is well worth the investment for distillers.
During the 19th century, titans of the whisky world such as James Buchanan, Tommy Dewar, Johnnie Walker and James Chivas decided that this spirit needed to cross Scotland’s borders. And so they took Scotch whisky to the British Empire and beyond, creating a reputation that continues to this day. The export markets they built are the cornerstone of Scotch whisky’s success today.
In addition to professionalism, good fortune also helped the company expand globally, as the phylloxera beetle ravaged French vineyards in the 1880s, causing wine and brandy to disappear from cellars everywhere within a few years. The Scots cleverly exploited this market niche and by the time the French industry was booming again, brandy had been replaced by Scotch whisky. The United States of America even managed to strike a deal with Churchill, as the annual export target agreement gave Scottish spirits the potential to become the world’s leading whisky.
As mentioned above, Scotch whisky is required by law to be distilled and matured in oak barrels within Scotland for at least three years. It must be bottled at a minimum of 40% ABV. Scotland’s strict legal protections have become increasingly stringent over time, with refinements in 1933, ’88 and most recently in 2009. Today, Scotch whisky is enjoyed in almost two hundred countries around the world.
Every second 42 bottles are exported from Scotland. They ensure that millions of consumers around the world can enjoy the taste and smell of a drink like no other.
If you wish to produce your very own whiskey, gin, rum, vodka or other spirits, then we have the right equipment for you. Our complete range of stills varies from 50 litres to 200 litres (or more). These stills are supplied with the pot and column and can be manufactured from copper or stainless steel. Don’t hesitate to contact us via email address info@bumpkinstills.co.uk. Our team is here to discuss your current setup and how you can improve your products in the future, so get in touch with our experts at your convenience.
