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".

This simple yet not well-known name is how the scotch whiskey came to be, as Uisge means whiskey. The millstone year for whiskey in history would have to be 1494 as a Sir Friar John Cor of Scotland ordered eight bolls of malt. It was reportedly to be used for aqua vitae which is the first accountable proof of production of whiskey in Scotland.

The skill of distilling soon left the monasteries for the farms where just about everyone was making whiskey up until about 1820, this is when the government decided they were going to shut down personal and private distilleries making them illegal. The rough and sometimes brutal taste differs greatly from today. It was not until the eighteenth century that it was discovered that with aging came a mellower brew. The findings of the aging process was practically tripped upon when an old cask long forgotten was found full of the good stuff.

The uniting of the two parliaments one from England and one from Scotland in the year 1707 is what drew into effect the Union Act. Realizing that it would pay off for both sides, they came up with an unheard of plan for making the malt.

By the year 1725 the English malt tax was forged however not without bloodshed. At this time every second bottle of malt distilled in Scotland was of the illegal kind due to roving excise men, illicit distilleries, and the fashion of smuggling.

In 1820’s much trouble arose in the form of crime and tough taxing policies which eventually became completely unmanageable. To solve the problem, the government ordered the Excise Act which allowed the government to track which distilleries were legal and those which were not by using labels.

Whisky started out as a product for the British market in the 1820s, but today it has become a drink that is appreciated and loved around the world. Much of this incredible development is the result of the introduction of blended whisky. Even today approximately 90 percent of all whisky that is produced in Scotland is used in blended whisky. However the interest of single malt Scotch whisky has increased in recent years and this development is likely to continue.

Scotch Whisky News

Scotch broth - Google Blog Search

Too Many Chefs: Scotch Broth: who would have thought the Scots ... When I realised that Scotch broth is a soup that traditionally calls for all these ingredients, well, the Critic's preferences went out the door, I'm afraid. I think he'll forgive me though. We had a filling, nutritious, delicious soup. ...

Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils ... Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils Recipe | Recipezaar - A fabulous and hearty way to serve the leftovers from your celebration turkey! A light Scotch broth style soup with added pearl barley, swede (rutabaga), ...

Scotch Broth Recipe | Recipezaar Scotch Broth Recipe | Recipezaar - This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor.

Scotch Broth Thursday 2 October Named, one supposes, less for the proverbial parsimoniousness of the noble Celts than the ubiquity of the sheep amidst the heather. The details are HERE for a long, slow, simmered soup, where you squeeze out every ...

Scotch Broth 1 generous handful of mixed cereal (broth mix). 2 cloves garlic. 2 tsp mixed herbs. 2 tbs freshly chopped parsley. 1 bay leaf. 1 tbs Marigold Vegan Bouillon Powder (maroon tin). Olive oil. Salt & Pepper ...

scotch broth(pressure cooked) variations: some versions add chunks of rutabaga and chopped cabbage. syndicated by: recipe feeds permalink: scotch broth(pressure cooked) tags: lamb cooking food lamb recipe lamb recipes lamb recipies.

Scotch Broth(Pressure Cooked) 2 1/2 pounds lamb neck -- * see not.

Scotch Broth 2 lb Beef bones, meaty. 2 qt -water.

m’m! m’m! good? canadians eat some strange things. some of it is delicious, like poutine. some of it is just…strange, like scotch broth soup. it’s the so’s favorite soup from a can. i’d never heard of it before i met him and i wasn’t converted when i ...

November 1, 2008 Sautéed Green Beans with Onions. Thurs. AM Open Faced Rueben’s with Home Cured Pastrami. Thurs. PM Sole Fillets win Red Wine Sauce Orange Rice Celery a al Crème. Fri. AM Scotch Broth. Fri. PM Les Halles Steak Frites Eggplant Fritters.

RSS integration by RSSinclude