Lochaline distillery bridges whisky and gin
It was during the 17th century that Scotland’s most famous product, whisky, was properly developed.
Aqua vitae was distilled by religious establishments as early as 1494, but the Highlander either drank the fresh burn water, or milk, buttermilk and whey. Ale was drunk in the Lowlands, and wine was brewed from native fruits and plants. Heavy duties were imposed on imports of French wine, but to compensate for this a clause in the law allowed families to distill suficient whisky in their own homes for the need of the household. The surplus barley would be malted and turned into uisge-beatha (Gaelic for ‘water of life’) in a pot still over a peat fire.