The name whisky is a corruption of the old Erse word usquebagh or "water of life" - aqua vitœ - only if usquebagh means the water of life, it should be written Iskebeogh. But in ancient Ireland usquebagh meant distilled spirits of any kind, whereas in Scotland whisky means - just whisky. While in England aqua vitœ was distilled, and was even subject to duty, in the 17th century whisky does not seem to have been a recognized product in Scotland until after the Union, whereas the Irish were distilling spirits from malt at least as far back as 1590. In 1776 the export of Scotch whisky to England began, and it has never ceased since. For the first half-century, however, Scotch whisky did not go direct into the hands - and mouths - of the English consumer. It went to rectifiers, who treated it with drugs and flavoring essences and sent it out as English gin or French brandy. It was not until 1825 that Scotch whisky became recognized on its own merits outside Scotland. And in those days "sma 'stills" of the smugglers were legion. They, indeed, formed the foundation of the malt whisky industry of the Highlands. With a restricted supply of material, and working in limited spaces in remote corners, these smugglers could only operate with local barley and malt, and by the process of distillation by pot still over a peat fire. .

Thus an old authority describes the beginnings of the Scotch whisky industry. Morewood makes the following statement on page 617 of his celebrated work on distillation, in regard to whisky and usquebaugh:

The application of the letter X to whisky, ale, or porter, was, and continues to be, a distinguishing mark of its strength and purity; and lest the single character might not be sufficient to indicate the strength of some of our malt liquors, it has been doubled, as in the instance of double X porter, now so strongly recommended by the faculty, for its refreshing and strengthening qualities. To usquebaugh the letter X has never been applied, because this appellation was extended to aqua vitae in its compound state after the admixture of raisins, fennel-seed, and other ingredients, to mitigate its heat, render it more pleasant, less inflammatory, and more refreshing. . . .

With respect to the nature or peculiarity of the spirits used in those times, it is now not easy to determine; but usquebaugh seems to have been a general name for all compounded spirits, and plain whisky as we have it at present, was not the common beverage, it being customary to infuse the liquor with some savory, or tasty ingredients.

The Earliest Recipe for Usquebaugh in Print. 1 - In a little book, Delights for Ladies, etc., 1602, is the following recipe for Usquebath, or Irish Aqua Vitae:

To every gallon of good Aqua Composita, put two ounces of chosen liquerice, bruised and cut into small peeces, but first cleansed from all his filth, and two ounces of Annis seeds that are clean and bruised. Let them macerate five or six daies in a wodden Vessel, stopping the same close, and then draw off as much as will runne cleere, dissolving in that cleare Aqua Vitae five or six spoonfuls of the best Malassoes you can get; Spanish cute, if you can get it, is thought better than Malassoes; then put this into another vessel; and after three or four daies (the more the better), when the liquor hath fined itself, you may use the same; some added Dates and Raisons of the Sun to their receipt: those groundes which remaine, you may redistill, and make more Aqua Composita of them, and of that Aqua Composita you may make more Usquebath.

It is therefore evident that while "whisky" is probably "usque," it is not now and never was an artificially compounded article. The unjust claim that has been made that only rectifiers can make genuine whisky is therefore without any historical justification.