Scotch is the renowned whisky variety hailing from Scotland. Although it can be made with the addition of other grains or cereals, the original Scottish whisky has to be made with a base of water and malted barley—barley that has been soaked and allowed to germinate.
It's no surprise that whisky is the national drink of Scotland.
Scotland's national dish is haggis, a savoury meat pudding, and it's traditionally accompanied by mashed potatoes, turnips (known as 'neeps') and a whisky sauce. Which brings us to the national drink – whisky. Over 100 distilleries in Scotland produce this amber-hued liquid, many of which can be explored on a tour.
Until beer, ale and whisky came along, most early Scots drank mead almost without exemption. The ancient Celts and Vikings loved it, too, and so it can be reasonably argued that mead was Scotland's first national drink.
HM the King is an exquisite blend of Highland single malts and grain whiskies from around Scotland. HM the King's unique, balanced blend was carefully selected by Scotch Whisky connoisseurs who have worked for Scotland's most storied houses, including The Dalmore, Jura and The Highland Queen.
When people ask what Scotland is famous for, most people would say whisky. Whisky is made from three ingredients: barley, yeast, and water. That's it.
Drinks such as mead were popular, but ale was the everyday beverage for most Scots. Distilling was first practised in Scotland in monasteries to produce herbal tonics and medicines. Whisky was produced later, as were wines from fruits, flowers and berries.
Scotch Whisky must, by law, be distilled and matured in Scotland in oak casks for at least three years and bottled at a minimum alcoholic strength of 40% abv. The robust legal protection of Scotch – vital to safeguard a spirit globally renowned for its quality – has grown over time.
A handcrafted vodka made in Scotland by our International Award-Winning Master Distiller using a bespoke filtration process, SKOTKA® is Scotland's Ultra-Premium Vodka.
One theory, posted in a Guardian article, is that Buckfast was first popularised in these areas of Glasgow by Celtic fans in the 70s due to its "similarity to communion wine" with both being made from mistella - unfermented or partially fermented grape juice fortified with ethanol.
Key facts. On average 24 people in Scotland died from illnesses wholly caused by alcohol every week in 2016. People are being diagnosed with alcohol related diseases, such as liver cirrhosis, at a younger age. 20.2 units of alcohol were sold per adult per week in 2016, 17% more than in England and Wales.
Generally, a single shot is equal to 35 ml in Northern Ireland and Scotland and 25 ml in Wales and England.
Scottish Fruit Wine & Cider
Since 1987 Cairn o' Mohr has been brewing up juicy-fruity, berry loaded, blossom scented, leafy layered, award winning country wines, using the berries for which the area is famous, wild flowers, fruits and leaves.
Washed down with a can of Irn Bru [a Scottish carbonated drink], this national delicacy is the stuff of hangover dreams!”
One theory has it that buckfast was first popularised in Glasgow by Celtic fans in the 70s due to its similarity to communion wine. Whereas in the rest of the world buckfast is drunk sedately, in Glasgow it's become the drink of choice for “neds” – a peculiarly Scottish version of the hooligan.
The skalk refers to the Scottish Hebridean tradition of drinking a dram of whisky as an aperitif before breakfast.
Haggis is our national dish, and the first recipe dates back to the 15th century (in recorded history).
These are the go-tos: (1) The Famous Grouse, aka The Low Flying Bird It's the top selling blend in Scotland. (2) Dewar's, aka The Drinking Man's Scotch Best seller in the U.S., top five in the world. (3) Bell's, aka Afore Ye Go Top mover in the U.K. overall.
There are five Scotch Whisky regions - Campbeltown, Highland, Islay, Lowland and Speyside. Each offers a different perspective on Scotch Whisky. Tagged with: Discover.
Queen Elizabeth II has carried on the tradition of drinking her late mother's preferred aperitif, Dubonnet and gin, imbibing the cocktail every day before lunch as appetite-stimulator (although she's had to cut back in recent times so that she could be in top shape for her Platinum Jubilee).
The Vikings drank strong beer at festive occasions, together with the popular drink of mead. Mead was a sweet, fermented drink made from honey, water and spices. Wine made from grapes was also known of, but had to be imported, from France, for example.