Whisky

Distilleries began producing whisky in the late 18th century. The spelling of the term ‘Whisky’ alters by country, Scottish, English, Welsh, and Canadian whiskies use ‘Whisky’, while the Irish use ‘Whiskey’.  Scottish Whisky must be aged in oak barrels for a minimum of three years, where it is known as the ‘spirit of the Gods’.  This might explain the ‘Angel’s Tax’, used to describe the amount of whisky lost each year to evaporation during the ageing process.  They must be happy little Angels over Scotland. With more than 30 bottles of whisky exported from Scotland each second,  there’s clearly enough left over for the rest of us whisky...