The whisky industry’s history throughout Scotland, Ireland and England is rooted in tradition. Uisge Beatha, the water of life – has a legend that is both religious and a rebel.
Through the centuries, it was an illegal but vital source of income for rural poor communities across Scotland and Ireland and was an indulgence drink for Highland ladies and English the aristocracy.
An overview of the history behind distillation
Distillation, particularly in its most basic form, has been practiced throughout Great Britain and Ireland for many centuries. But, this method is thought to go to millennia ago, in areas that were civilised, but not part of Europe.
It is through the transfer of knowledge about distillation and the adaptation of the ingredients and techniques employed to make whisky that the art of whisky production has come into being.
The first distilling techniques were likely employed for the production of aromatics and perfumes instead of distillations of alcohol. The first evidence of alcohol being distilled was in Italy during the 13th century.
The distillation of spirits was becoming more widespread in the middle ages of Europe It was primarily utilized for medicinal purposes by monks who made it in monasteries.
Origins of whisky are originate in England, Scotland and Ireland
There isn’t any clear or documented proof of the exact source of whisky from England, Scotland and Ireland. Some believe that the crude precursor of whisky that we enjoy today could be discovered by farmers who were making spirits out of their leftover grains.
Another widely accepted theory has it that distillation of whisky was introduced by missionary monks who traveled across Ireland, Scotland and mainland Europe.
There is a belief that distillation of spirits was a predominantly medical and monastic practice up to the 1500s.
Between 1536 between 1536 and 1541 between 1536 and 1541, between 1536 and 1541, King Henry VIII dissolved the monasteries and scattered monks among the general population, leading to whisky distillation and whisky distillation to be absorbed into the homes as well as on farm.
Etymology
Its Latin name for distillation alcohol was ‘aquavitae which translates to ‘water of life which it was transliterated into Gaelic as “uisge beatha” (pronounced uska beg). In time, the name was changed to uska, and later evolved into “whisky” that we use in the present.
Some notable dates within the whisky history
1405 – The first recorded account of whisky is found within the Irish Annals of Clonmacnoise, in which it is noted that the chief of the clan was dead after consuming an excessive amount of aqua vitale’
1494 – evidence that is documented of whisky distillation taking place in Scotland. It is noted within the Exchequer Rolls of 1494 that King James IV of Scotland ‘granted 8 bolls of grain in order to create aquavitae’ to Friar John Corr
1536-1541 1536 – 1541 Henry VIII dissolves the monasteries. Monks, along with their practices of distillation, are part of the population.
The 1600s saw whisky distillation introduced into North America by Scottish and Irish immigrants
1608 – Royal licence was given to Old Bushmills Distillery in Northern Ireland to distill whisky.
1707 The Acts of Union merged the Kingdoms of Scotland and England and also their legislatures. This marked the start of more aggressive efforts to tax and regulate illicit whisky distillation
1725 – A malt tax is imposed, which could threaten the small-scale distillers who are illegally producing whisky
1822 1822 – 1822 – The Illicit Distillation (Scotland) Act is implemented, which imposes more severe penalties for the production or consumption of whisky that is illegally produced.
1823 – Excise Duty Act – a license fee for distilling whisky was introduced. The tax on whisky drastically decreased
1830 1830 – Aeneas Coffey patents his “continuous still that would later transform whisky production and open the way for whisky blended varieties to be introduced into the market.
A small-scale industry
When the distillation process was understood and was passed on to the general populace of Scotland and Ireland whisky production was an energizing cottage industry for centuries to come.
The process of distillation however, was at its infancy. The whisky that was made did not have the same maturation as modern whisky. The result was an unfinished, powerful and unbalanced product.
Duty and tax on whisky
In 1707 in 1707, in 1707, the Acts of Union took effect and the Kingdoms of Scotland and England were joined to form Great Britain. The government attempted to regulate whisky production through introducing a variety of taxes.
In 1725, the parliament enacted the malt tax, which was an enormous threat to the tiny, small-scale manufacturing of whisky. Scottish as well as Irish distillers took the bait by avoiding the tax and whisky production grew to become much more of an illegal business.
In Ireland the country of Ireland, the introduction taxes on the production of whisky slowed the legal whisky industry. The distillers who were licensed to make ‘parliament whiskey’ (whisky legally produced under license) dropped from 1,228 in 1779 to 246 by 1780.
Moonshine and poteen
While the new taxes introduced to control whisky production were causing destruction to the legitimate whisky industry in Ireland however, the production of poteen (whisky’s illicit counterpart) prospered. Poteen was frequently regarded as superior to “parliament whisky” because of the pressures licensed distilleries faced to pump out their whiskies and earn profits.
In 1882, there were just 40 legally licensed distilleries across the entire region of Ireland however it was believed in the Donegal region alone, there were around 800 whisky distilleries that were illegally producing whisky.
In Scotland there was a lot of acceptance by the public of whisky that was illegal production. The illicit stills were usually small-scale and offered an important product for local communities at an affordable cost.
Highland lairds would often turn off illegal stills that were erected on their land because the revenue they generated to their tenant was probably the only way to pay rent. But, there were revenue officials to avoid.
Illicit stills were typically installed in remote and well-hidden locations. Whisky production was also an activity at night, to cover up the smoke created in whisky distillation. This practice gave whisky its name of moonshine.
The growth of licensed distilleries
Whisky and illicit stills production booming throughout Ireland and Scotland in the early 1800s, the government intervened by imposing further tax laws.
In 1822 in 1822, in 1822, the Illicit Distillation Act was passed in Scotland. The Act allowed the production and distributing, or even drinking of whisky produced illegally came with a slew of severe penalties.
The following year was 1823, when the Excise Act was passed. The 1823 Excise Act Act resulted in a significant reduction in the amount of duty that was charged on one gallon of whisky and also the introduction of a fairly affordable distilling license.
The Excise Act saw a huge shift in the production of whisky, which brought about an end to the large-scale production of whisky that was illegal in Scotland.
The lower duty rate, to just two shillings and 3 pence (roughly twelve pence) for a gallon in addition to the low cost of licensing fees resulted in legal trade and export of whisky to England was suddenly more appealing as well.
In 1824, there were 167 licensed distilleries in Scotland in 1826. By the time of 1826, the number had increased to 264.
The introduction of casks and barrel maturing
The process of aging whisky which we know now steeps whisky in rich tones and increases its rich flavor profile was probably discovered by accidental accident in the 1800s.
Prior to being aged in barrels or casks whisky was typically consumed raw, directly out of the still.
Spanish sherry barrels became more widely available during the 19th century after the blight destroyed the harvest of wine within the Cognac region of France. Due to Cognac supply severely damaged in England as well as Scotland, Spanish sherry was brought in as a substitute.
Since it was not economically feasible to transport empty barrels to Spain, Scottish distillers seized the chance to purchase empty barrels which were likely superior to the vessels they had been keeping their whisky production.
It was due to this accidental discovery that the source of whisky aged in casks was discovered.
DISTILLATION Methods
In the 19th century, Irish and Scottish whisky was made in a pot still in batches. The method of distillation in pots resulted in smooth, rich and delicious whiskies.
In the early 1820s the 1820s, a brand new design was emerging which was later patented in 1830 by Aeneas Coffey around 1830. Coffey was the former Director General for Excise in Ireland was the one who invented what was referred to as a “continuous or column’ still.
Pot still
The distillation device is a staple in whisky making. While they differ in terms of size and shape mostly based on the amount and type of spirit distilled A pot still is comprised of one heating chamber that is equipped with an arm or pipe that leads to an insulated vessel that collects the distillation alcohol.
Incessantly
A column still functions as a set of pot stills that are arranged in the form of a long vertical tube. The still creates an increasing vapour, which is at first low in alcohol. It is then condensed and becomes more rich by alcohol as it moves into the column.
The development of the column by Coffey nevertheless allowed whisky producers to make their whisky in an efficient and cost-effective method.
Instead of distilling in batches the Coffey’s distillery operated continuously and produced much greater quantities of whisky that had more alcohol – however, the whisky that resulted was generally regarded as less flavorful and aromatic than the pot stills, particularly from Irish distillers.
Modern stills
While column stills were the norm, and remain the most popular equipment in the production of many distillation spirits, the technology of pot stills is still a part of the current manufacturing of single malt whisky and single pot still types of whisky.
The pot stills as well as the continuous design of a still are typically constructed from copper as copper helps in removing sulfur-based compounds from alcohol during the distillation process.
Today, many modern stills are made of stainless steel and copper lines.
A NEW ENTRY INTO THE WHISKY Market
Coffey’s constant still design paved the way to the development of whisky blended that opened up an entirely new market for whisky production.
Although Coffey his own being Irish however, the majority of the well-established Irish distilleries at the time resisted his idea, opting instead the traditional pot still method. This resulted in Coffey to bring his still design to Scotland and Scotland, where it was received with much greater enthusiasm.
The mixed Scotch whisky was developed and surpassed drinking Irish whiskey, which was made by the traditional method of making pot stills.
Types OF WHISKY
Single Malt Whisky: is a whisky that is made from one malted grain in one distillery. Single malt whisky is usually made using the pot still distillation process.
Blended Whisky: Typically, blended whisky is made from various grains and is usually a blend of different whiskies that have been seasoned. Blended whisky can also refer to whiskies that don’t belong with the traditional whiskies. Blended whisky is typically distilled by using a continuous or column still method.
Scotch Whisky: according to the law Scotch whisky is only labeled as such when it is made in Scotland (and is made using a particular distillation procedure). Scotch is a single malt whisky or blended whisky. Scotch is well-known for its distinct ‘peaty’ or smoky flavor that comes from the malt that is utilized to make it. It is dried in a peat-fueled fire.
Irish Whiskey Like Scotch, Irish whiskey is only legal to wear the label if it is produced using an exact distillation procedure, and is made in Ireland. While it is typically mixed, Irish single malts can also be found.
Rye Whisky While rye whisky originates from North America, there is no restriction on the location it is produced. Rye whisky is, obviously, made from the rye grain, however other grains like barley and wheat can be added to it too.
NEW WORLD WHISKIES
New World Whisky refers to whisky that is made outside of the traditional whisky-making nations, or “whisky produced in a manner that is not typically associated with the country it is produced in” according to Distill Ventures, an independent drinks accelerator.
Traditional whisky-producing nations comprise Scotland, Ireland, the USA, Canada, and Japan. As various countries around the globe establish themselves in the production of whisky and distribution, the whisky industry is growing and bringing new life to the industry of spirits.
Most of the time, New World Whisky producers employ traditional mixing techniques that are in keeping with traditional and original whisky-making techniques, but also explore new ways to improve the process of production.
New World Whisky producers like those from Australia, Bolivia, Scandinavia, as well as South Africa, are forging their own distinctive designs, entering a brand new generation of drinkers and defining how the industry will evolve in the coming years.
ENGLISH WHISKY
Although the whisky history of England isn’t as long like Scotland or Ireland’s whisky production, the whisky industry in England dates back to around the 1800s at a minimum. In 1903, the nation’s final distillery, Lea Valley Distillery, Stratford was forced to close its doors, sabotaging English whisky manufacturing in England for over a century.
In the past decade However, craft distillers in England have emerged, which has revived English whisky manufacturing. There are currently more than thirty English whisky distilleries in various levels of development. Most of English whisky distilleries are in operation that produce and sell mature whisky, while a few are in the process of being built.
