The People's Friend - - Cookery -

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!

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