The word ‘whisky’ is derived from the Gaelic term “uisge beatha” (“oosh-keh beh-ha) which means “water of life”.
The Scottish Gaels called it “uisge beatha.” In Latin, the phrase is “aqua vitae.” Both translate to “water of life.” What is this “water of life” to which they refer? It’s whisky, my friends.
The history of whisky is not 100% definitive but there seems to be a pretty solid consensus as to how this rich and complex liquid came to be. (Please keep in mind that there will always be slightly differing opinions on the matter. We are, after all, talking about a very long time ago!)
The national drink of the Scots, whisky likely originated over 1,000 years ago after traveling monks crossed into Scotland and Ireland from mainland Europe, bringing their knowledge of distillation with them. Whisky’s story begins long before that, however, in the world of the Mesopotamian ancients.
A whopping 3,000+ years ago, before the first nip of amber liquid ever touched a Highlander’s lips, the distillation process was being discovered by the people of present-day Syria and Iraq. Archaeological digs have uncovered evidence that these ancient people had found the means of separating liquid – that is, distillation, through evaporation and condensation. In my research, it also seems very plausible that the people of Egypt and China possessed this knowledge as well. These ancient people used the process as a way to create aromatics and perfumes. Over the next millennium, the technique was refined and perfected, though it is unclear if it yet resulted in the production of consumable alcohol.
By the first millennia A.D, the process of distillation began to spread west, in all probability by the Moors that migrated from Mesopotamia into Europe. These individuals passed on their knowledge, and it wasn’t long before Christian monks were making medicines and ingredients used for ceremonies. The technique continued to spread, and thanks to those early men of God, Scotland and Ireland were the eventual beneficiaries of the knowledge and skills necessary for the creation of whisky.
Strange to think, but monasteries in Ireland and Scotland were the first places where people used the distillation process to make what we know of as modern whisky. This began sometime after the 11th century. Over time, the process of fermenting grain mash was slowly perfected and refined and whisky’s popularity grew. One of the first known written records of whisky was by King James IV of Scotland in 1494, when in the Exchequer Rolls, he granted a large amount of malt “To Friar John Cor, by order of the King, to make aqua vitae.”
In the years 1536-1541, during a set of administrative and legal processes initiated by King Henry VIII, monasteries were dissolved. As a result, whisky production became a public affair. Many monks, now out of a job, began to use their whisky-making skills in private production.
The early part of the 18th century presented new challenges for whisky makers, however. The kingdoms of England and Scotland had merged into the creation of Great Britain, and as a result, new, harsh taxes were imposed. If you have ever wondered where the term “moonshine” originated, it was during this period. Taxes had become such a burden that individuals took their operations “underground,” producing it in secret at night. Thus, moonshine was born.
The years of taxation were difficult years for producers. Smuggling was rampant, and whisky was scarce. I found it interesting to learn that because of the value placed on it, it was often used as currency during the American Revolutionary War!
The year 1823 finally saw moonshine production come to an end when the United Kingdom began to allow distilleries to legalize their operations by paying a fee. Manufacturing rejuvenated, and a new wave of technical innovation swept in. Irish inventor, Aeneas Coffey, patented the “continuous still” in 1831, which allowed for much more efficient and cost-effective production. Whisky’s quality improved, new processes were developed, and today (especially in Scotland and America) whisky continues to be a booming industry, particularly in luxury markets.
Those of us who love and appreciate a premium whisky do so not because it is some arbitrary alcoholic beverage. We do so because we understand and admire the rich complexity of taste in each bottle. Every single malt whisky has unique characteristics and tells a story of the land on which the grains were grown. The aroma (the nose) and flavor profile speak to the climate, rainfall, soil, region, and the techniques used by a particular distiller. An educated palette can pick up on the quiet subtleties as well as more distinctive and pronounced flavors-peaty, grassy, fruity, smoky, herbal, earthy, floral, spicy, etc. Like a fine wine, a good dram of whisky is one of the most pleasurable experiences in life.
Do you enjoy a dram of good whisky now and then? Leave a comment and tell me your favorite and why.
So here’s to you, Mesopotamian ancients! Thank you for your contribution to the world!
7 thoughts on “The History of Whisky”
I love American bourbon best…although Irish and Japanese whiskeys are good too. The smokiness of the Scots ones doesn’t do it for me sadly as a rule…not that this has stopped me visiting distilleries. 🙂
The double oaked Woodford Reserve is currently my favorite bourbon. As far as Scotches, I recently developed a taste for the peaty ones like Laphroaig. Don’t know what that’s about. My palate must have changed, I guess. 🙂
Can’t do peaty. My favorite is Macallan 12 year single barrel.
Oh, I do love that one too!
I enjoyed reading this post while sipping my Mitcher’s Rye!