The word “whisky” comes from the Gaelic Uisge Beatha, or Usquebaugh, which means “water of life.”
1618 – first known reference recorded to “uiskie.”
The art of blending whisky was pioneered by Andrew Usher in 1860. 19th century malt whisky wasn’t matured long enough and was often fiery and coarse, while grain whisky was too mild. The inspiration to combine was the turning point, taking Scotland’s national treasure into the international arena. (Source)
At any given point there are approximately 18 1/2 million barrels of whiskey maturing throughout Scotland.
Whiskey gets its color from the wooden barrels its aged in.
Whiskey stops maturing after it is bottled.
A combination of 15 to 50 different whiskies makes up a blended whiskey.
In order for a whiskey to be named a whiskey in Scotland it takes a minimum of 3 years of maturing.
What whiskey will not cure, there is no cure for. -Irish Proverb.
Too much of anything is bad, but too much of good whiskey is barely enough.- Mark Twain