In 1494 the first known reference to distilling in Scotland was made. Friar John Cor of Lindores Abbey obtained eight bolls (a measurement of that time) of malt to make aqua vitae.
Scotch Whisky production has changed little in the last two hundred years.
The Wine and Spirit Brand Association was formed in 1912, becoming the Whisky Association in 1917 and the Scotch Whisky Association in 1942.
There are over 300,000 varieties of barley but only a few are suitable for malt whisky production.
Spirit destined to be whisky is not allowed to be called whisky until it is at least 3 years old. Until then it is referred to as 'new-make' spirit.
The Coffey or Patent Still has been in use since 1831.
The majority of Scotch Whisky is matured in casks made from American oak, usually ex-Bourbon whiskey casks from the USA.
Whisky does not age once it has been bottled.