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What is Scotch Whisky
First
It is made from only the most
elemental Scottish ingredients -
water and barley (often malted with
a dash of peat).
Second
Successful maturation relies to a
large extent on our cool, maritime
northern climate.
Third
It cannot be made elsewhere, for
reasons which have defied even
German and Japanese scientists -
both of whom have tried to replicate
ingredients and processes in their
own countries. Recently a Welsh
whisky was launched. It is good,
just as Irish whiskey is good, but
it is not Scotch.
But
there is more than this. Whisky is
the lifeblood of Scotland:
historically, socially and
economically.
Historically
'Whisky and freedom gang thegither'
wrote Robert Burns. Scottish history
is much to do with 'freedom' -
independence from England and
centralised authority; independence
of mind (one of the reasons why the
country has produced such a
phenomenal number of inventors and
'Fathers of' so many sciences);
independence of spirit.
Socially
It is the drink of welcome and of
farewell, and much in between.
Babies are ushered into the world,
and guests to the house, with a
dram. In the days when distances
were travelled only with difficulty,
a jug of whisky was left out for any
tradesmen who might call. Business
deals were sealed with a dram. All
manner of small ailments are eased
with whisky - from children's
teething, to colds and flu.
Departing guests were offered a
deoch an doruis, the 'dram at
the door' - in modern terms 'one for
the road'. The dead-departed are
remembered and wished Godspeed with
large quantities of whisky.
Economically
Scotch whisky is vital to the U.K.
It is one of the top export earners,
with exports over £2.2 billion. It
is the backbone of the U.K. food and
drinks industry, contributing some
£1.8 billion to the trade balance.
Without it the trade deficit in this
sector would increase by 40%.
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