On the Whisky Trail…

The Glenlivet… Glenfarclas…. Glenfiddich… Cragganmore… Macallan…. Lagavulin… Taliskar… Aberlour… Tomintoul….

Dispite Tartan and an over abundance of Sainsbury’s obsession with Haggis and Shortbread… Scotland’s best outgoing product, aside from wandering Scots… Is Scotch Whisky! Thought to have been introduced into The Highlands and The Lowlands by Irish Monks determined to inflict their rare concoction on the rest of civilization, set about a myriad on the unsuspecting Scots – After all, it had only been the Romanos and their wine-ways until then! But you have to understand Scotch to fully appreciate its wonderful value to mankind. ‘The Water of Life’ is what the Scots call it! Early distillation in the 17th Century was a very ‘Dodgy’ affair! – ‘For shots’ are poisonous and ‘after shots’ are undrinkable… And Gunpowder was even added! Scotch is distilled in copper vats – why?… well, if you have ever cut yourself on stainless steel you will know what I mean – copper can heal  much quicker than Stainless Steel…!  Scotch is matured in Oak Sherry Casks for a minimum of 3 years – in order to be called Scotch Whisky! –  Single Malt means that it is the product of a single distillery. On my many visits to this wonderful land… I would tell you that ‘The Scots’ are the most welcoming people in the World!

About Patrick

a photographer, writer and blogger, a studio and press photographer since the mid 1960's, first published writings in 1974
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