#10 – The Scotch Whisky Timeline

Whisky, often referred to as the “Water of Life,” has a rich history filled with significant events that have shaped the industry we know today. From the first mention of “Aqua Vitae” in the 15th century to the introduction of single malt marketing in the late 1980s, each milestone has contributed to the development and appreciation of this beloved spirit. In this blog post, we’ll take a journey through time and explore the key events that greatly impacted the whisky industry.

In my opinion, the rich history of Scotch whisky is a tale woven with that have greatly influenced its development and enduring popularity. Legal and regulatory decisions have laid the foundation for the industry, establishing standards, definitions, and production requirements that ensure the authenticity and quality of Scotch whisky. Global events and market changes have shaped the industry’s trajectory, with periods of adversity, such as Prohibition, challenging the export markets, while post-war recoveries and economic upturns have spurred growth and increased demand. Innovation and marketing have played a pivotal role, driving advancements in production techniques, packaging, and branding, and captivating consumers with new flavors and experiences. Together, these factors have sculpted the Scotch whisky timeline, blending tradition, craftsmanship, and innovation into a remarkable journey of enjoyment and appreciation.

While exploring the intricacies of numerous policies and historical records may fascinate some, it can be overwhelming for others. That’s why I’ve condensed my research into a concise list of pivotal events that have had a significant impact on the Scotch whisky industry and even the wider whisky industry as a whole. While it may not include every single relevant event, it highlights the ones that have had a lasting impact to this day.

1494 – Aqua Vitae

In 1494, the term “Aqua Vitae” was mentioned on record for the first time in an Exchequer Roll ordered by King James IV. This water of life, known as “uisge beatha” in Gaelic, “eau de vie” in French, and “akvavit” in Danish, referred to alcohol concentrated by distillation. This marked the early recognition of distilled spirits and their significance.

Mid 1500s – Wormtub Condenser & Pear Shaped Still Head

The invention of the wormtub condenser and pear-shaped still head in the 16th century revolutionized distillation. These advancements resulted in more efficient distillation, increased reflux, and provided distillers with greater flexibility in producing various styles of whisky.

1644 – The Invention of Spirit Tax

To fund a war, the Scottish Parliament introduced the Spirit Tax in 1644. Initially intended as a temporary measure, the tax remained in place and continued to grow, playing a significant role in the whisky industry advancement.

1689 – First Commercial Distillery

The establishment of Ferintosh, the first commercial distillery in Scotland, marked a milestone in the whisky industry. Unfortunately, it was burned down by Jacobites during the Jacobite risings, but its existence highlighted the growing prominence of whisky production.

1736 – Now Say “Whisky”

In 1736, the term “whisky” was referenced for the first time, replacing the older term “aqua vitae.” This modernized name made it easier to pronounce and became widely adopted, contributing to the whisky’s identity.

1781 – Private Distillation Ban

To ensure tax collection, a ban on private distillation was imposed in 1781. This measure aimed to regulate the production of whisky and curb illicit distilling. Even today, distilling without a license remains illegal.

1784 – The Wash Act

The Wash Act of 1784 defined the Highland Line, allowing Highland distillers to use smaller stills and enjoy lower taxes. Although they were prohibited from exporting beyond the Highland Line, this act influenced the geographical classification of distilleries and played a role in shaping the industry.

1788 – The Smuggling Era

As taxes continued to rise and Lowland whisky was considered inferior to Highland whisky, the era of smuggling began. This illicit trade allowed whiskies to evade excessive taxation and contributed to the growth of the illegal market.

1793 – Skyrocketed Tax

The tax on still capacity increased exponentially during this period. In just ten years, the still capacity tax surged from £3 per gallon to £162 per gallon. These exorbitant taxes had a significant impact on the whisky industry, leading to changes in production and distribution practices.

1814 – The Excise Act 1814

The Excise Act of 1814 established the minimum still capacity in the Highlands at 500 gallons. This legislation pushed many Highland distillers toward illicit distillation. Eventually in 1816, the Small Stills Act abolished the Highland Line, allowed for smaller stills, and reduced spirits duty, encouraging Highland distillers to obtain licenses.

1822 – Illicit Distillation (Scotland) Act

The Illicit Distillation Act of 1822 abolished the Highland/Lowland classification and significantly increased penalties for illicit distilling. It also fined landowners who condoned such activities. This act aimed to combat the rising illicit distillation, which had surged due to increased spirit duty.

This year also holds the first official record mentioning the benefit of wood maturation, in Memoirs of a Highland Lady.

1823 – The Excise Act 1823

The Excise Act of 1823 is considered a pivotal moment in the history of whisky production. It provided incentives for legal distillation by halving the duty and outlined regulations for the production, storage, and transportation of spirits. This act greatly influenced the construction of distilleries and the methods used in Scotch production and maturation until modern days.

1800s – The Blender’s Era

Many now renown brands were established in 1800s, especially after the 1823 Excise Act. To name but a few, Teacher’s, Chivas Brothers, Dewar’s, Bell’s, Whyte and Mackay, Johnnie Walker, Black Bottle, Vat 69, Black &White, White Horse, Dimple, and The Favous Grouse.

1826 – Invention of the Column Still

In 1826, Robert Stein patented the column still, a significant invention that revolutionized distillation. This new still design allowed for continuous distillation, increasing efficiency and enabling the production of larger quantities of whisky within a shorter time.

1831 – Invention of the Coffey Still

Aeneas Coffey’s invention of the Coffey Still in 1831 further enhanced the continuous still’s design. This cost-effective and easy-to-control method contributed to the growth of grain whisky production.

1853 – First Branded Blend on Record

Andrew Usher is credited with creating the first blended whisky “Old Vatted Glenlivet”. It’s the first time the vatting of malt and grain whisky at various age being permitted before duty had to be paid.

1856 – First Trade Agreement Between Grain Distillers

To avoid price wars, grain distillers established the first trade agreement in 1856. This agreement fostered long-term collaboration among distilleries, eventually leading to the formation of the Distillers Company Limited (DCL).

1860 – Gladstone’s Spirit Act

Gladstone’s Spirit Act of 1860 raised duties but allowed for the blending of malt and grain whiskies under bond. This legislative change led to a surge in blended whisky production, as it became a more cost-effective option. Blends also offered consistency and played a crucial role in marketing and building customer loyalty.

1863 – Introduction of Paper Labels

John Dewar, the founding father of Dewar’s, began using paper labels in 1863. This shift from traditional methods improved branding and enhanced the overall presentation of whisky bottles.

1872 – Additives Medley

In the past, business owners added various substances to whisky to make it palatable, including harmful additives like turpentine and varnish. Lack of regulation regarding age and additives caused health concerns. To combat this issue, Charles Cameron and Dr. James Gray published research discouraging these practices, leading to increased usage of sealed bottles by blenders to prevent alteration.

1877 – Distillers Company Limited (DCL) Established

In 1877, the major grain distilleries, including Port Dundas, Carsebridge, Cameron Bridge, Glenochil, Cambus, and Kirkliston, established the Distillers Company Limited (DCL). DCL later acquired renowned blenders such as Dewar’s, Haig, and White Horse, solidifying its position in the industry.

1880 – Ruling of the Use of “The Glenlivet”

In 1880, a ruling decreed that only George and JG Smith could use the name “The Glenlivet” for their distillery. This trademark protection prevented other distilleries in the Glenlivet region from falsely claiming to be “The Glenlivet.” Though you may still see expressions, from Cadenhead especially, having the name like Aultmore-Glenlivet or Glentauchers-Glenlivet, representing the regional location of those distilleries.

1887 – Highland Distillers Founded

Highland Distillers was founded in 1887 and grew to become one of the largest distillery operators and blenders in the country. It later joined the Edrington Group, and at its peak, it owned distilleries such as Highland Park, Tamdhu, Bunnahabhain, Glenturret, Glenrothes, Glenglassaugh, Macallan, Parkmore, and brands like Black Bottle and Famous Grouse.

1899 – Pattison Crash and Whisky Boom

The bankruptcy of Pattison, Elder & Co. in 1899 marked the first widespread whisky boom. This event had a significant impact on the industry.

1908 – Is Blend Whisky “Whisky”?

Following a ruling on 1905 that only spirit made in a pot still can be named “whisky”, on 1908 the Royal Commission on Whisky decided that grain and malt (and thus blended) can be described as “Whiskey.” This ruling established the recognition of blended whisky as a legitimate category within the whisky industry.

1909 – What is Scotch Whisky?

A ruling was made that “Scotch Whisky” encompassed malt, grain, and blended whisky, regardless of the proportion of malt in the blend. This decision solidified the definition of Scotch whisky and ensured that various styles of whisky could be classified under the term.

1914 – World War I

During World War I, the production and distribution of whisky faced significant challenges. In 1917, pot still distillation was banned, although the ban was lifted in 1919. In 1918, exportation of whisky was prohibited, and there were increases in duty and price fixing. These circumstances led to the closure of many distilleries, forcing them out of business.

1917 – Whisky Association

The Whisky Association was founded in 1917 and in 1960 replaced by the Scotch Whisky Association (SWA) as we know it today. The SWA became an influential organization in promoting and protecting the interests of the Scotch whisky industry.

1920 – Prohibition in the USA

The implementation of Prohibition in the United States had a profound impact on the whisky industry. Legal exports of Scotch whisky to the US plummeted, causing a decline in the industry. However, this period also led to an improvement in the overall quality of whisky, as bootleggers focused more on smuggling high-quality whisky in smaller quantities.

Fun Fact: In 1922, St. Pierre & Miquelon, a French archipelago south of the Canadian island of Newfoundland and population of 6000, had imported 540,000L of Scotch. That’s 129 bottles of 70cl Scotch for each of the resident within a year.

1923 – Replaceable stopper cork

William Manera Bergius of Teacher’s invented the replaceable stopper cork in 1923. This innovation replaced traditional wine-style corks and improved the sealing of whisky bottles, ensuring better preservation and reducing the risk of spoilage.

1926 – Screw Caps

White Horse Distillers introduced screw caps for whisky bottling in 1926. This innovation provided a convenient and secure closure for whisky bottles, ensuring better preservation and ease of use.

1933 – The end of Prohibition in the USA

The repeal of Prohibition in the United States in 1933 marked a significant turning point for the whisky industry. The reopening of the US market provided a major boost to the demand for Scotch whisky.

1933 – First Statutory Description of Scotch

In 1933, the first statutory description of Scotch whisky was established. It specified that Scotch whisky must be distilled in Scotland, enzymes used in production should come from malt only, and it must be matured for at least three years. This description set the legal requirements for Scotch whisky production.

1939 – World War II

With the outbreak of World War II, the whisky industry faced challenges once again. Increased duty and the lack of foreign grain supply gradually forced the closure of all distilleries by 1943/1944. The industry struggled to recover until 1949, marked by the construction of Tullibardine distillery.

1945 – End of WWII

The end of World War II brought a resumption of whisky production and exports. The industry experienced increased demand as the global market recovered from the war.

1945 – Working on Lord’s Day permitted!

In 1945, distilling on Sundays was permitted for the first time since 1823. This change allowed distilleries to operate on Sundays, increasing their production capacity.

1946 – Relaxed Production Rule

Concurrent brewing and distilling were permitted for the first time. This relaxation of production rules enabled distilleries to operate at their full capacity and streamline their processes.

1963 – First marketed Single Malt!

Glenfiddich was the first single malt whisky to be marketed in 1963, followed by Macallan and Glenmorangie in the 1970s. The introduction of single malt whiskies to the market expanded consumer options and contributed to its growing popularity.

1979 – Global Recession

The global recession of 1979 dealt another significant setback to the whisky industry after the post-war recovery. Distillers Company Limited (DCL) mothballed 21 of their 45 distilleries, and other owners mothballed an additional 8 distilleries, many of which never reopened.

1986 – Guinness acquired DCL

Guinness acquired Distillers Company Limited (DCL) in 1986 and adopted United Distillers as its trading name.

1988 – Keeper of the Quaich

The Keeper of the Quaich was founded by leading members of the whisky industry. This organization recognizes individuals who have made significant contributions to the Scotch whisky industry, honoring their service and dedication.

1988 – It’s finally the Malt Whisky Era

In 1988, United Distillers launched the “Classic Malt” range with substantial marketing efforts. The range focused on promoting single malt whiskies and showcasing the regional diversity of Scotch whisky, the range included Cragganmore, Dalwhinnie, Glenkinchie, Lagavulin, Oban, and Talisker whiskies.

1994 – Formation of Diageo

In 1994, Guinness and Grand Metropolitan merged to form Diageo, a multinational alcoholic beverages company. Diageo became a major player in the whisky industry, owning many well-known distilleries and brands.

2009 – Scotch Whisky Regulation 2009

These regulations strengthened the legal framework governing the production, labeling, and marketing of Scotch whisky. They also further protected its geographical indication, and enforced stricter controls on production practices.

After 23 Nov 2012, all single malt Scotch whiskies have to be bottled in Scotland in order to use the name “Scotch Whisky”. The regulation also define five protected geographgical indications for Scotch Whisky, including two protected localities – Campbeltown and Islay, and three protected regions – Lowland, Highland, Speyside.

2014 – Craft Whisky Movement

The craft whisky movement gained momentum in the 2010s, with small, independent distilleries popping up around the world. These distilleries focused on traditional production methods, locally sourced ingredients, and experimental maturation techniques, catering to whisky connoisseurs seeking unique and artisanal expressions.

2019 – Let’s Explore Casks!

In June 2019, the SWA introduced an amendment to the laws governing Scotch Whisky production. The amendment allows Scotch producers to use a wider variety of casks for the maturation and finishing of their whiskies without losing the “Scotch Whisky” label. As long as the resulting product posseses the traditional colour, taste and aromatic properties of Scotch Whisky. Also, the cask cannot be used for maturing Scotch Whisky if sugar or artificial flavors are added to the liquid stored in the cask after fermentation or distillation.

Previously, only oak casks traditionally used in the industry, such as Bourbon, Sherry, Rum, Wine, and Beer casks, were permitted. Now, casks previously used to mature other spirits, such as Tequila, Mezcal, Calvados, Cachaça, Shochu, Baijiu, and Fruit Brandies, can also be used, as long as certain conditions are met. The amendment opens up possibilities for new finishes and flavors in Scotch Whisky, but it remains to be seen how much the Scottish Whisky landscape will change as a result. Some recent produces benefited by this change are, Glenfiddich Orchard Experiement (Somerset Pomona Spirit Casks finish) and Tomatin Cù Bòcan Creation #2 (Ex-Shochu cask maturation)

2020 – Virtual Whisky Tastings

With the advent of technology and the COVID-19 pandemic, virtual whisky tastings became increasingly popular. Whisky enthusiasts could participate in online tastings, guided by experts and brand ambassadors, from the comfort of their homes. This allowed for global connections and expanded access to unique whisky experiences.

2021 – Sustainability and Innovation

The whisky industry has been placing a greater emphasis on sustainability and environmental responsibility. Distilleries are implementing eco-friendly practices, such as energy-efficient production methods and reducing waste. Additionally, there has been an increase in innovative whisky cask finishes, experimentation with different grains, and the revival of traditional whisky styles.

As I reflect on the remarkable journey of Scotch whisky, I can’t help but anticipate the exciting unknowns that lie ahead. From emerging trends and evolving palates to the discovery of hidden gems, the future of the whisky industry promises intrigue and delight. Were there any event that surprises you? Let me know in the comment!

Appendix

Here include a list of materials where I’ve made reference from.

The 1823 Excise Act – A Blueprint of Scotch Whisky Making – Charles Maclean and Arthur Motley (Malt Whisky Yearbook, 2002)
Malt Whisky The Complete Guide (Charles Maclean, 2013)
The Scotch Whisky Regulation 2009 – Guidence for Producers and Bottlers (SWA, 2009)
New Scotch regulations to increase flexibility (Whisky.com)