[Sca-cooks] Scottish cuisine (and now, blood dishes)

[Elaine Koogler]

According to some research I did for a competition a few months back, it
appears that single malt scotches were being made in Scotland in period
(first mention of it being in 1494, according to www.whisky.com.  It would
seem that these distillates were very strong, often to the point of being
dangerous. It wasn't until 1831, when a method was invented for distilling
spirits from grain was invented...and therefore brought about the blending
of scotch and grain whiskies by Usher in 1860.  The 1494 date is the first
printed mention...in an  Entry in Exchequer Rolls regarding Friar Cor making
aqua vitae by order of the King.  My source indicates that, as 1500 bottles
were delivered, this indicates that distillation was already an established
process.

My main source for this information is
http://www.dcs.ed.ac.uk/home/jhb/whisky/history.html
and what I found there is verified on several other web sites as well.

Kiri

On Fri, Nov 28, 2008 at 9:28 AM, Terry Decker <t.d.decker at att.net> wrote:

> As I recall, the last time the subject came up, I found a reference that
> placed whiskey making in Scotland just within period.  But didn't find
> anything to tell me how similar or dissimilar it was to modern Scotch
> whiskey.
>
>