Water Of Life

- Neha Gupta Kapoor

The roots of Scotland’s national drink — whisky — can be traced to much before the fifth century, before distilling was known to the Scottish. During that period, it was consumed in its potent form as medicine, believed to be able to cure colic, palsy and smallpox amongst other illnesses. Known as the “water of life”, it was also believed that if taken regularly, whisky could prolong one’s lifespan.

Then came the monks who along with Christianity, in the 15th century, brought the knowledge of distilling with them to Scotland. It wasn’t until the 17th century that taxes were imposed on the production and sale of whisky.

Scotland’s national tourism board, VisitScotland states: “The first official recording of distilling stretches back to 1494, when Friar John Cor of Lindores Abbey in Fife was granted the king’s commission to make acqua vitae, Latin for water of life. The first official taxes on whisky production were not imposed until 1644, causing a rise in illicit whisky distilling in the country. Around 1780, there were about eight legal distilleries and 400 illegal ones. In 1823, Parliament eased restrictions on licensed distilleries with the Excise Act, while at the same time making it harder for the illegal stills to operate, thereby ushering in the modern era of Scotch production.”