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Scotch has undoubtedly been elevated to the top spot of most popular spirit however it is said that if that spirit was not made in Scotland then it has no right baring the name. The land itself lends to this spirit and what is taken s naturally replenished.

Scotch whisky is said to be a nobleman among spirits brought about primarily by what mother earth has to offer.  This makes it a popular drink for the naturalist among us. Scotland is so abundant in natural recourses from the moors of peat to the endless flowing fields of barley and wheat which is why it is the perfect place for brewing this tasty drink.

Many people get confused and the difference between single malt and blended scotch. The blended variety consists of approximately fifty different grains, and single malts, sent from many different producers. The term single malt refers to one single distiller, and therefore what is produced, is indeed not the product of blending.

They say that every 50 years is the leveling out point on scotch, as it will no longer get better with age.  Prior to that point it is like wine and will continue to produce a better taste. The differences in many of the distillers of fine scotch in Scotland can be very noticeable, as the geography lends to different techniques.

In terms of export, Scotch whisky amasses approximately 90% of all export sales combined in England and is a principle export commodity. This income is in great part foreign currency.  This trend has been followed since the turn of the 19-century as the value of overseas marketing was discovered.

Between 15-20% of all scotch whisky consumed in Scotland is first purchased in Britain.   Although the reason for this is unknown, they do not dwell on it since their Scotch seems to be more popular in other countries.  This is proven by the fact that scotch whisky is within the top five export earners and makes a considerable profit while making very large contributions to Britain’s foreign exchange.

Why is it that scotch always seem to be left alone in the bar scene? It is understandable that most people find scotch to harsh to drink while dancing the night away but could it not be introduced in some mild cocktails? Generally it is assumed that the sweeter drinks tend to give you the staying power on the dance floor as it is usually loaded with sugar.

Sugar is not an ingredient that one would associate with scotch and many of the clubbers will shy away from the so called old mans drink.  Yet they really do not understand the potential that scotch in small doses in sweet drinks can have.  It can liven up the party in a relatively short amount of time.

It is said that the art of distilling was discovered somewhere in Asia in approximately 800 B.C.  The assumption was that this technique was merely used to make perfumes, however this has been refuted.  

The method by which the processes found its way to the British Isles is uncertain; however we do know that the Moors brought the art of distilling to Europe.  It is believed that the art was then refined in monasteries throughout central Europe. Apparently the patron saint of Ireland, St. Patrick, carried this trade into the monasteries in 432 AD on a Christian mission. Regardless, the Celts did attain the secret eventually and made their water of life that in Gaelic is pronounced "Uisge Beatha”.