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Thursday, July 19, 2018

Ancient whisky

The whisky is a worldwide spirit. From its origin in Scotland and Ireland, his consumption and elaboration have been spread all over the world. The name ‘whisky’ is a corruption of ‘uisgebaugh’, the Gaelic word for water of life. Uisge was corrupted first into ‘usky’, which finally became whisky after several centuries. Monks on the Emerald Isle are said to have been distilling ‘uisege baugh’, as far as the twelve century.

The earliest certain chemical distillations were by Greeks in Alexandria in the 1st century AD but these were not distillations of alcohol. The medieval Arabs adopted the distillation technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century, but again these were not distillations of alcohol.

The early communication of the Phoenicians with Ireland in all probability introduced the knowledge of distillation into the country.

Originally the pale, strong spirit which were called uisge baugh in the Irish form or uisge beatha by the Gaelic speaking Scots of the Celtic language until 1170. The earliest historical reference to distilling in Scotland appears in the Scottish Exchequer Rolls for 1494, where there is an entry of ‘eight bolls of malt to Friar John Cor wherewith to make aquavitae’.
Ancient whisky

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