The peaty soils of
Scotland impart a special flavour to the water, and to the barley grown here. The process of distillation arrived with monks in the early days of Christianity. In 1494, Lindores Abbey in Fife was granted a commission to distil “aqua vitae” in a spot close to where our stories of the Farmer And His Wife would be set.
Distilling skills soon became widely dispersed, and Scotch whisky became part of the culture and identity of the land. Nostalgia for the “old country” is bound up with a wee dram for the Scots diaspora all around the world!