Each different region of Scotland that produces whiskey has over time developed their own distinctive and subtle variations on these flavours. All of these elements and others contribute to the complexity and intrigue of Scottish Whiskey. Other flavours found in Scottish whiskey are sherry from sherry barrels used in the aging process and at times port from the port pipes used in the aging process. This gave the grains a very distinctive flavour which was carried over into the final spirit and created the smokey peaty flavour that has become synonymous with Whiskey from Scotland. For instance, in Scotland the grains were kiln dried using peat which was the common form of fuel for general heat. Whiskey no doubt evolved in a similar manner.Įxactly where whiskey originated is still a matter of debate but in each region where the drink was established, it had its own subtle differences which were largely a result of the environment. It was further found that if this drink was then heated and the vapour collected then that drink became much stronger and much less was needed to give the same effect to the imbiber. If this sweet mixture was left at room temperature for a week or two then it changed in nature and gave a warm glow and euphoric feeling to anyone who drank it. Many years ago it was discovered that if the grains used to make gruel were left to soak in hot water then this mixture seemed to magically turn into a sweet mixture. Rum evolved in area’s where sugar cane was grown wines from grape growing regions which then spawned brandies and whiskies and lastly, beer developed in grain growing regions. It seems that each early culture found something in their region to ferment into alcohol. It is always interesting to research the histories behind different alcoholic drinks.
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