The Irish were acknowledged to be skilled barley farmers and brewers of strong ales, the forerunners of stout, possibly as early as 2500 to 2000 BC. They advanced to become avid distillers at the latest by the eleventh or twelve centuries AD.
Though hard evidence does not yet exist, it is likely that the Irish introduced and pioneered the distillation process in Scotland. The earliest direct account of whisky making is found in Scottish records from 1494, as documented in the Exchequer Rolls, which were records of royal income and expenditure.
The distillation of Scotch whisky first flourished on farms and was practiced by farmers as a way of using and preserving surplus grain at quiets moments of the farming cycle.
Distilling knowledge itself arrived on the European continent no sooner than AD 800 to 900. Therefore, the actual transfer from Ireland to Scotland of salient technological information on distilling could not have realistically happened before AD 1100.
Distilling malt whisky dates back to before the 15th century as by then production was well underway in the Highlands.
The Lowlands produced a much milder whisky, and blending the two types started in 1860s.
Origin of Scotch whisky
