|
A wee dram of uisege beatha?
No visit to
Scotland would
be complete without sampling a ‘wee dram’ of uisge beatha or
‘the water of life’ …the name given by the ancient Celts to the
fiery amber nectar we now call Scotch whisky
The exact origins
of when whisky was first produced in Scotland are lost in the midst
of time. It is known however that the ancient Celts were keen
producers, and even more enthusiastic consumers, of the ‘the water
of life’. For centuries it has been claimed that whisky has mystical
medicinal powers sufficient to cure colic, smallpox and many other
common diseases and ailments. Others simply believed it to be an
effective in-built central heating system to help survive those long
cold Scottish winter nights.
It was following
the Act of Union in 1707 that the
English set out to bring to heal the rebellious Scots. A quick and
easy target saw whisky production taxed for the first time. Taxes
climbed ever higher and with it the number of illegal stills
increased proportionally.
Smuggling quickly
became commonplace in Scottish society and at the beginning of the
19th century it is reckoned that as many as 14,000 illicit stills
were being confiscated by the excisemen each year. It is said that
more than half the whisky drunk in
Scotland
at that time was contraband.
The Excise Act of
1823 saw an end to this illicit trade. This Act permitted the
distilling of whisky in return for a £10 licence fee and small
payment per gallon of spirit produced.
The popularity of
the whisky was helped greatly in the 1880’s by a little black bug –
the phylloxera beetle. This little charmer single-handedly wiped out
many of the vineyards of
France.
Brandy became near impossible to get and seasoned drinkers readily
developed a taste for a ‘dram’ of Scotch.
 The
ingredients of whisky are unique to Scotland itself: Fields of
golden barley, an abundance of clear pure water and rich and thick
earthy peat cut from the moors. A tour of one or more of the many
Scottish distilleries will provide an in-depth insight into the art
of whisky making.
There are two types
of whisky: single malt and grain, the later being faster and cheaper
to produce. Most of the popular brands are blends of both types of
whisky – usually 60 – 70% grain to 30 – 40% malt. These blended
whiskies account for over 90% of all whisky sales. Most of the
single malt produced is used to flavour the blended brands, such as
Bells, Teachers, Famous Grouse, etc.
Single malts are a
different matter altogether. Each is distinctively different with
the finer nuances of flavour and aroma deriving from the peat used
for drying, the type of oak casks used for maturing and the water
used for mashing. Whilst it is perhaps just about acceptable to use
mixers, such as soda or water with blended whiskies, single malts
can only be fully appreciated when drunk neat.
There are four
groups of single malts, including Highland, Lowland, Islay and
Campbeltown. The banks of the River Spey on the eastern side of the
Highlands are home to around 50 distilleries with many of these
offering guided tours and the chance, of course, to sample their
produce. The malts of Speyside (Glenlivet, Glenfiddich, Tambhu,
etc.), are noted for their elegance and complexity whilst the malts
from that most beautiful Isle of Islay (Laphroaig, Bowmore, etc) are
lovingly described in terms of their peaty quality – the choice is
yours!
©
HUK
Useful links
For more
information on a Malt Whisky Trail which includes eight of
Speyside’s famous distilleries contact the
Aberdeen
and Grampian Tourist Board
http://www.agtb.org/
Accommodation in
Scotland
|