Whiskey, rum, cognac, brandy, rakia, and hundreds of other spirits have been poured around the world for centuries, but only one of them comes with the name "The Water of Life."

Uisge beatha, translated from Celtic as "The Water of Life," was the original pronunciation of whisky, which later changed to Ishky, Whisky, and Whiskey.

Various sources claim that the first whisky distillations occurred between the 11th and 12th centuries, which, to the great regret of the Scots, took place in Ireland.

Monks, soldiers, and barbers were the primary producers and consumers of an alcoholic liquid that was quite far from the amber magic of today. White, unaged in barrels, and similar in taste and aroma to vodka, this health-risking alcoholic liquid was sold by monks, emboldened soldiers, and disinfected the customers of barbers and doctors.

The spirit was distilled from cereals – barley, wheat, rye, corn, or even potatoes, sugar beets, or other root vegetables.

The first official sources for regulated commercial activity date back to the 16th century when many monks were disbanded and forced to seek new holy places in Ireland and Scotland, which contributed to the spread of knowledge about whisky production.

By the end of the 17th century, its popularity was so great that the Scottish government began taxing production, forcing many distilleries to close or go underground. Around 8 operated officially, while over 400 were illegal!

In 1823, the Scottish government passed a law: an excise act that legalized whisky production and helped reduce the number of illegal distilleries.

In the 19th century, "The Water of Life" became increasingly popular and sought after; its quality and taste varieties developed further, but demand was mainly on the Island. Europe was still captivated by the taste of wine. But a small aphid called Phylloxera turned the map of whisky distribution upside down. The pest attacked and destroyed vineyards in France and much of Europe. Cognac and brandy were the drinks of Europeans until 1880, but after the decline in their production, Irish and Scotch whisky knocked on European doors, and they opened very wide.

Currently, whisky is produced in Sweden, Switzerland, Germany, the Netherlands, the Czech Republic, Norway, South Africa, Taiwan, Australia, New Zealand, Japan, Spain, India, and many, many other unconventional destinations.

A small but carefully selected part of the great whisky world is offered in our online wine and spirits store or you can try it in person at Caldo whisky bar.