Lens-Artists Photo Challenge #72: Waiting

Whisky. Uisga Beatha. Water of Life.

By law, Scotch (that is, whisky without the ‘e’) must be aged in oak barrels in Scotland for a minimum of three years. Most premium distillers, however, mature their whisky for much longer (8, 10, 12, 15 years, etc.). Many of the casks that are used to age Scotch are imported from America and Europe and have previously held wine, bourbon, port, and sherry. Each cask lends its own distinctive flavors and color to the finished product. It is indeed a long process, but believe me, for the distillers and those of us who reap the benefits of their labor…

…it is worth waiting for.

To be a part of the Lens-Artists Photo Challenge, click here.  Thank you, Amy, for this week’s challenge!

Cheers!

A Brief History of Whisky

The word ‘whisky’ is derived from the Gaelic term “uisge beatha” (“oosh-keh beh-ha), meaning “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.

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Whisky’s beginning is not 100% definitive, but in my research I found there to be a pretty solid consensus as to how historians believe this rich and complex liquid came to be. (Do keep in mind, though, that there exists slightly differing opinions on the matter.  We are, after all, talking a very very very long time ago!)

The national drink of the Scots, whisky most likely originated over 1,000 years ago after traveling monks crossed into both Scotland and Ireland from mainland Europe, bringing their knowledge of distillation with them.  Whisky’s story begins long before that, however, a long way from Scotland in the world of the Mesopotamian ancients.

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