Since its first appearance in the homeland of whisky, Scotland, this alcoholic beverage managed to spread across the world becoming one of the most popular drinks, holding its place to the wine and beer. Created in the cold northern regions rich with the grain production, whisky soon became national drink of the Scotland and one of their most lucrative exports.
The first historical record of Scotland whisky come from little over 500 years ago, and since then production of this drink had its ups and downs. As the centuries went advancements in the production process enabled brewers to refine their work and create many new types of whisky, however many legal constraints (taxes and bans) almost managed to forever cripple their traditional production. Between beginning of the 18th century, to the end of 19th century, Scottish brewers worked in secret, illegally producing whisky and lived through constant struggle against authorities. During that time smugglers devised many tactics for transport, storing and selling whisky that proved instrumental to the future underground alcohol movement that rose during American Prohibition in early 20th century.
Scottish whiskies can be produced in five types:
Production of whisky in Scotland is strictly governed by variety of laws that were introduced during several past decades (Scotch Whisky Act 1988, Scotch Whisky Order 1990 and currently active Scotch Whisky Regulations 2009). In addition to governing ways of production, these laws also set the rules on how Scotch whiskies must be labeled, packaged, advertised and exported (drink that is labeled for local sale is forbidden to be exported). Also, this law forbids other types of "non-Scottish produced" whiskies to be brought in Scotland to remain there for their aging process (this was done to prevent advertisements with "matured in Scotland" labels).
Here are some basic laws that govern the creation of Scottish whisky:
Note: All figures are approximate; this site does not provide medical advice, diagnosis or treatment.