Tasting this for the first time was a transportive experience, drawing us back in time and place to our imagining of past Scotland, when this warming concoction may have been the only comfort you knew. Initially an exercise in historical curiosity, fuelled by a desire to better understand ancient distilling techniques and, of course, have a taste of what our ancestors were drinking, we have resurrected a previously extinct bottling that was a abandoned, at least partially, due to inefficiency of production. This recipe was published in 1718, and we have gone to extreme lengths to make it exactly as specified. Usquebaugh is the English spelling of "Uisge Beatha", Gaelic for "Water Of Life". "Uisge Beatha" Became simply "Uisge", and from there it wasn't much of a jump to "Whisky". This is the stuff whisky was born from. Maturation, although widespread today, was not known about until around 1780, and didn't become common for whisky until the 1820s. Until then, this is how they would make the strong spirit palatable; by redistilling it with spices and botanicals with a touch of sweetness. 500ml | 57.1% ABV
