Exactly when the first batch of whisky was produced in Scotland is uncertain. It is thought that Irish monks may have introduced the secrets of distillation to the young nation during the 14th century, but the first records of whisky occur at the end of the 15th century, during the reign of James IV.

In the Middle Ages, distilling was carried out almost exclusively by monks, and believed to have medicinal properties – hence the term “water of life” – or uisge beatha in Gaelic.

By the 18th century, however, small-scale whisky making was commonplace, and there was a still in practically every clachan (hamlet) in every glen in the Highlands. It formed an essential part of the economy: landlords would readily accept whisky as payment for rent. The raw materials - barley, water, peat and yeast were basically free. All that the Highlanders needed to supply was the labour.

Whisky produced at this time would have been quite different from the liquor we drink today. Whisky-making is something of an art form, but there is some science involved too. The vagaries of fermentation, distillation and maturation were not well understood, and the chances of the whisky quietly maturing in American oak casks for 3 years were non-existent.

The Government soon woke up to the opportunity to raise tax from this booming cottage industry, and attempts were made to license distilleries. However most cottage distillers resisted the change, and illicit stills tucked away in remote glens or hard to reach islands proliferated!

By the early 19th century, the foundations of the modern whisky industry had been laid, and many of the most famous distilleries operating today were already well established.

Some distilleries, such as Springbank, Oban, Ardbeg and Bowmore, have hardly changed at all since they were built, in either their production techniques or the equipment they use. And the whisky each distillery produces is still the essence of, and unique to, their particular location ... the spirit of Scotland.