A Journey Through Time
While the exact origins of distillation remain shrouded in mystery, whispers of the technique echo back to ancient Greece. As early as 100 B.C., Alexander of Aphrodisias described turning seawater potable, a testament to the nascent understanding of distillation. The word “alcohol” itself finds its roots in Arabic, with “Al-Kohl” signifying a fine powder — a link preserved even today in “kohl pencils.” The process itself hinges on a fundamental principle: heating a substance to a gaseous state and then condensing it back into a liquid.
The Middle Ages witnessed advancements in distillation with the introduction of cold water for condensation, paving the way for its use in alcohol production. Monks, credited with carrying this knowledge from the Mediterranean to Ireland and then Scotland, are believed to have pursued the “elixir of life,” a quest that may have birthed the Gaelic term “uisge beatha” — the “water of life.”
By the 12th century, distillation flourished in Italy, spreading throughout Europe by the 13th. France saw the birth of the cognac trade, and it is believed that it was the knight of La Croix Marron, who had the idea of distilling the same product twice. Meanwhile the theologian Magnus penned his treatise “aqua ardens.” Universities became hubs of experimentation, with Arnau de Vilanova publishing “De Vinis” at the University of Montpellier.
The “Red Book of Ossory” offers evidence of Irish monks distilling wine in the 14th century. Treatises on distillation proliferated, with Michael Puff von Schrick’s “Material von ausgebrannten Wässern” (Material from burnt water) in 1477, and Hieronymus Brunschwig’s “Liber de arte distillandi de simplicibus” (A book on the art of distilling simple things) in 1500 gaining widespread circulation. Early records highlight the perceived medicinal value of distilled spirits, often consumed liberally.
“Aqua vitae” (water of life) was a broad term encompassing any alcoholic distillate, from brandies (from fruits) to whiskies (from grains). A pivotal record from 1494 appears in the Exchequer Rolls of Lindores Abbey: “Fratri Johanni Cor… ut asserit, de mandato domini regis, ad faciendum aquavite, viii boll. brasii…” This translates to “Friar John Cor… as he asserts, on the command of the lord the king, to make aqua vitae, eight bolls…” It details the king’s commission for a significant quantity of spirit, likely produced from malt.
By 1555, aqua vitae held such commercial importance that it was exempted from a law prohibiting foodstuff exportation during a famine:
“Because ane greit part of the liegis of this Realme and uthers strangearis hes thir divers yeiris bygane caryit furth of the samin victuallis and flesche quhairthrow greit derth daylie incressis Thairfoir it is statute and ordanit now that nane of our Soverane Ladyis liegis nor strangearis in tyme cumming cary ony victuallis talloun or flesche furth of this Realme to uther partis except samekill at salbe thair necessare victualling for thair veyage under the pane of escheting of the said victuall or flesche to our Soverane Ladyis use togidder with the rest of all thair gudis movabill to be applyit and inbrocht to our Soverane Ladyis use as escheit Provyding alwayis that it salbe leiffull to the inhabitantis of the Burrowis of Air Irvin Glasgow Dumbertane and uthers our Soverane Ladyis liegis dwelland at the west seyis to have bakin breid browin aill and aquavite to the Ilis to bertour with uther Merchandice And this act to be extendit to the maisters and skipparis of sic veschellis as ressaifis sic victuallis f lesche and talloun as to the awnaris of the saidis gudis” — 1555 Mary, June 15 c. 14 [Parliament of Scotland (1814) The acts of the Parliaments of Scotland, vol II. A. D. 1424 1567. Edinburgh, p. 495]
This record indicates large-scale production in some regions of the British Isles by the 16th century. However, widespread consumption as a beverage likely emerged later, sometime between the late 16th and early 17th centuries. Notably, Chaucer’s “Canterbury Tales” make no mention of spirits, while Shakespeare readily references them. e.g., “And this distilled liquor drink thou off …” (Romeo and Juliet)
While initially consumed for medicinal purposes, the allure of whisky for pleasure became undeniable. The 17th century witnessed a curious blend of religious fervor and indulgence, with burials even becoming occasions for excessive drinking. It was during a Highland lord’s funeral in 1618 that the word “whisky” first appeared in written form.
Though details of early whisky production remain elusive, John French’s “The Art of Distillation” (1667) offers a recipe remarkably similar to modern methods. By the 17th century, household distillation was commonplace, with housewives taking charge. However, the late 17th and early 18th centuries saw the rise of commercial distilleries, gradually shifting production from the domestic sphere to the realm of businesses. As the industry boomed, individual producers faded, replaced by companies and investors shaping the future of Scotch whisky.
A Legacy Steeped in Tradition
From its enigmatic beginnings to its journey through monasteries and households, and finally to the birth of commercial giants, Scotch whisky boasts a rich and colorful history. Each step in this evolution has shaped the spirit we know and love today. As we raise a glass, we not only savor the taste but also pay homage to the centuries-old legacy that brought this remarkable beverage to life.
As a curious fact, there is a record that at the funeral of Flora MacDonald, (1790) Bonnie’s protector, Prince Charles Edward Stuart (who lost the battle of Culloden (Jacobite’s against monarch George II) and helped him flee to the Skye) 300 gallons were distributed to moisten the palates and dry the tears of the 2,000 inhabitants of Kilmur, Flora’s hometown